Name: Gluten-free chocolate cake
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 10
Ingredients: 150ml vegetable oil plus extra for the tins; 175g plain gluten-free flour; 1 tsp xanthan gum; 50g cocoa powder; 1 tbsp baking powder; ½ tsp bicarbonate of soda; 75g dark brown soft sugar; 75g caster sugar; 2 tbsp golden syrup; 2 eggs; 100g Greek yogurt; 100ml milk; 2 tbsp instant coffee dissolved in 4 tbsp hot water; 300g icing sugar; 25g cocoa powder; 150g soft salted butter; 3 tbsp milk; 65g dark chocolate melted

Gluten free chocolate cake with the first slice cut out

150ml vegetable oil
plus extra for the tins
175g plain gluten-free flour
1 tsp xanthan gum
50g cocoa powder
1 tbsp baking powder
½ tsp bicarbonate of soda
75g dark brown soft sugar
75g caster sugar
2 tbsp golden syrup
2 eggs
100g Greek yogurt
100ml milk
2 tbsp instant coffee
dissolved in 4 tbsp hot water

For the icing

300g icing sugar
25g cocoa powder
150g soft salted butter
3 tbsp milk
65g dark chocolate
melted

Method

step 1
Heat the oven to 180C/160C fan/gas 4. Oil the base of two 18cm sandwich tins and line with baking parchment. Mix the flour, xanthan gum, cocoa, baking powder, bicarbonate of soda, a large pinch of salt and both sugars together in a large bowl.
step 2
Whisk the golden syrup, eggs, oil, yogurt, milk and coffee together in a jug. Gradually whisk the wet ingredients into the dry until you have a smooth mixture.
step 3
Pour the mixture into the prepared tins and bake for 30-35 mins until risen and firm to the touch. Remove from the oven and leave to cool for 10 mins in the tins before turning out onto a cooling rack.
step 4
While the cakes are cooling, make the icing. Beat the icing sugar, cocoa powder, butter and milk together for 5 mins until smooth and fluffy. Gradually pour in the melted chocolate while beating, scraping down the sides of the bowl to make sure everything’s included.
step 5
Spread half the icing over the middle of one sponge using a small palette knife. Sandwich the other sponge on top, with the flat bottom-side facing up. Spread the remaining icing around the top and sides of the cake, smoothing over with a palette knife. If you have any icing left, you can pipe some rosettes on top of the cake.