cake…..

what more is there to say? cake is delicious, cake is the best! good cake is also really hard to come by when you are gluten and dairy free, boo!!

this recipe i have adapted from one that was in a countdown mailer a few years ago. it’s chocolaty, moist, and so delicious. i make this one as our special occasion cake, and made it for Dustin’s birthday, but in the excitement didn’t get very good photos. so i have made it again just for you, well actually for me to eat…

i have found that Edmonds Gluten free flour is the best, and can substitute into most recipes. they have both plain and self raising, so something for everything.

fantastic chocolate cake…

Please remember when dealing with allergies to double check the ingredients.

• 250g Oliviani Spread
• 200g Whittakers 50% or more dark chocolate
• 1 cup sugar
• 1/4c cocoa
• 1 cup water
• 2 cups Edmonds Gluten Free Self raising flour
• 2 Eggs
• Splash of vanilla extract

pop the spread, chocolate, sugar, cocoa and water into a big pot and heat on a low temperature.

when it’s all melted add the flour, then the eggs and vanilla and give it a good mix. use a whisk if you want but a wooden spoon works too.

line a 20cm tin and pour the mix in then stick it in the oven on 180c. now i am terrible with timing and i just started thinking how long it takes, and i really have no idea. so how do i tell if it is cooked? firstly you can smell a cake when it is almost there. this cake will be wobbly until it is cooked, so open the oven, use a mitt and pull the tray out, if the mixture wobbles pop it back in. when it has stopped wobbling use a knife in the centre and it should come out almost clean. you don’t want to overcook this cake as it will be dry. so as long as the knife is clean you are good to go.

pull out the cake and leave it in the tin to cool.

to ice this version i used oliviani spread, icing sugar and cocoa to make some butter cream icing and after applying it i put some cherry and vanilla compote on the top. delicious!!