An extra slice of cookery with a truly scrumptious cake
make it this luscious Free-from Hot Chocolate Cake
Course: Sweet treat Skill level: easy Serves: 10
300 g (10½ oz) sugar
300 g (10½ oz) butter (or vegan butter) 4 eggs (or 4 tbs chickpea flour mixed with 8 tbs water) 50 g (1¾ oz) cocoa 300 g (10½ oz) Doves Farm Self Raising Flour Free From Gluten 175 ml (6 fl oz) milk (or vegan milk) 2tsp vanilla extract For the Filling: 250 g (9 oz) butter (or vegan butter) 300 g (10½ oz) icing sugar For the Topping: 200 g (7 oz) double cream (or vegan cream) 200 g (7 oz) milk chocolate (or dairy-free chocolate) 25 g (1 oz) mini marshmallows (or vegan marshmallows)
1 tsp cocoa
1 Pre-heat oven to 190 deg. C., 375 deg. F., Gas Mark 5. Line three 20 cm (8 in) round cake tins with baking parchment.
2 In a bowl, mix together the sugar and butter until light and fluffy. Beat in two eggs, one at a time (or the chickpea and water mixture), followed by the cocoa. Add the remaining eggs one at a time. Stir in half the flour, then the milk and vanilla, then beat in the remaining flour.
3 Divide the mixture between the prepared cake tins. Bake in the pre-heated oven for 30 to 35 minutes.
4 To make the filling, beat the butter until light and fluffy, then beat in the icing sugar.
5 Divide the mixture between the top of two cold cakes and spread it evenly. Place one sponge on top of the other, then place the final sponge on top.
6 To make the topping, heat the cream in a saucepan until almost boiling, then remove from the heat and stir in the chocolate. Allow the mixture to cool for 5 minutes then spread it over the top and sides of the cake.
7 Scatter marshmallows over the cake and dust lightly with cocoa.