If I told you I lost count of how many times I have given this recipe out, would you believe me?
My daughter Sophie officially declared this her birthday cake. Well, at least there is no confusion there at the last minute:)
No dairy, no gluten.
It’s rich, soft, chocolatey and darkly luscious. Honest, that’s what it tastes like.
Double Chocolate Cake
220g brown rice flour
1 full spoon of potato starch (it binds better)
150 ml of maple syrup
85 g of raw cocoa powder This is the one I prefer
1/2 teaspoon bicarbonate soda
2 flat teaspoon of cream of tartar
250 ml rice milk
125 ml raw cold pressed coconut oil
1 whole vanilla pod
250 ml boiling water-
a tiny pinch of pink Himalayan salt
For the icing
2 bars of good quality chocolate
Preheat the oven to 180°C- grease and line two 20cm/8in cake tins-
Place all of the cake ingredients, except the boiling water, into a large mixing bowl. Beat the mixture until smooth.
Add the boiling water to the mixture and mix until smooth-
Divide the cake batter between the 2 tins and bake for about 25 mins ( check the top is firm and do the skewer test)
Remove the cakes from the oven and allow to cool-
Prepare the icing
Melt the 2 choc bars à bain marie – I also add a drop of coconut oil it makes it shinier:)
Let it cool down you’ll see it will thicken up
Remove cakes from the tins, put one cake on top of the other (smooth the top of the cake at the bottom if necessary) spread the icing with a flat rounded knife and enjoy..!