Gluten-free chocolate cake

Warmth the oven to 180C/160C fan/gasoline 4. Oil the spoiled of two 18cm sandwich tins and line with baking parchment. Mix the flour, xanthan gum, cocoa, baking powder, bicarbonate of soda, a huge pinch of salt and both sugars together in a huge bowl.

Budge the golden syrup, eggs, oil, yogurt, milk and espresso together in a jug. Progressively disappear the wet substances into the dry till that you must perhaps well want got a soft mixture.

Pour the combination into the prepared tins and bake for 30-35 mins till risen and firm to the touch. Rob far off from the oven and mosey away to frigid for 10 mins in the tins sooner than turning out onto a cooling rack.

Whereas the cakes are cooling, compose the icing. Beat the icing sugar, cocoa powder, butter and milk together for five mins till soft and fluffy. Progressively pour in the melted chocolate while beating, scraping down the perimeters of the bowl to be determined all the pieces’s included.

Unfold half of the icing over the center of 1 sponge the usage of a minute palette knife. Sandwich the different sponge on top, with the flat bottom-aspect facing up. Unfold the closing icing around the pause and facets of the cake, smoothing over with a palette knife. Whereas that you must perhaps well want got any icing left, that you must perhaps well also pipe some rosettes on top of the cake.