How to make a gluten free chocolate cake (Loopy Whisk)
Ingredients:
2 cups gluten free flour
1 1/3 cups caster sugar
1/2 cup cocoa (or cacao) powder
pinch salt
2/3 teaspoon xanthan gum
2 teaspoons baking powder
2 teaspoons bicarbonate of soda
1 cup of rapeseed oil
2 cups of soya milk
160g of dark chocolate
1 small tin of coconut cream
jam
sprinkles
Method:
light oven 180C, 160C fan, 355F or gas number 4
line 2 6” sandwich tins with baking parchment
in a bowl sieve in the flour, sugar, cocoa powder, salt, xanthan gum, baking powder, bicarbonate of soda
in a small jug add the oil and milk
add the wet ingredients to the dry and mix in well
bake for 40 minutes (until a cocktail stick comes out clean)
cool
remove from tins
for the ganache break up the chocolate into small pieces.
heat up half of the small tin of coconut cream.
pour the hot cream over the chocolate and mix in well.
gradually add the rest of the cold cream
spread one side of the cake with jam
spread the other side of the cake with cream
sandwich cake together and pour the rest of the cream on the top
add sprinkles