Death by Chocolate
275g Brown Rice Flour (or plain flour)
1 1/2 tsp bicarb of soda
1 1/1 tsp gluten free baking powder
215g of Xylitol or raw cane caster sugar
3 tbsp maple syrup or Golden syrup
3 eggs, beaten
225ml cold pressed rapeseed oil
225ml rice milk (or milk)
450g of good quality plain chocolate
Grease two 8inch loose-bottomed sandwich tins
Preheat oven to 160C.
Sift into a bowl all dry ingredients and then add the sugar. Make a well in the middle and then add all the liquid ingredients.
With a wooden spoon, beat until well combined. Pour into the cake tins and pop into the oven for 35 mins. They are ready when they are well risen and jump back when pressed.
After 5 mins, remove from tins and cool in wire rack. Then with a bread knife cut both in half horizontally - so you have 4 thin round cakes.
Make the icing by breaking up the chocolate and cutting up the butter into chunks and pop into a bowl over boiling water - ensure you keep stirring.
Put a tray under the first thin round cake - pour some icing over and spread with a spatula. Lay on the next cake, pour some more icing and spread again. Keep repeating until all four are covered in icing - ensure you let it dribble all down the sides too.
If you can stop yourself from eating the run off in the tray, then pour that back over the cake! If it is really hope - it is an idea to leave this cake in the fridge!!!
Then with lots of red berries such as strawberries and raspberries - cover and eat - this is such a treat for a birthday cake or just a delicious afternoon treat!