Serves 10
170g gluten free self raising flour
½ tsp xanthan gum
50g cocoa powder
1 tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
300g caster sugar
2 eggs
250ml milk
125g vegetable oil
250ml boiling water
For the buttercream
250g icing sugar
50g cocoa powder
150g unsalted butter
To decorate
Chocolate decorations
Or chocolate sprinkles
- Preheat the oven to 180°C/160°C fan/ gas mark 4. Line two 20cm cake tins with non-stick parchment paper.
- To make the sponge, place all of the ingredients except for the boiling water into a large bowl. Beat together until the mixture is just combined.
- Add the boiling water, a little at a time, mixing and scraping down the sides after each addition.
- Divide the mixture evenly amongst the tins and bake for 25-30 minutes, or until a skewer is inserted and comes out clean. Allow to cool completely.
- To make the buttercream, beat together the icing sugar, cocoa powder and unsalted butter until smooth.
- To decorate the cake, place the first sponge layer on a cake stand or serving plate.
- Spread over half of the buttercream and add the next sponge on top.
- Spoon the remaining buttercream into a piping bag with a star nozzle. Pipe swirls of buttercream around the top edge of the cake.
- Decorate the cake with some grated chocolate or chocolate sprinkles.