Raspberry Chocolate Cake (Gluten Free, Dairy Free)
Ingredients
For the chocolate sponge:
For the frosting:
Other:
Instructions
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Preheat the oven to 180 oC
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Cream the butter and sugar together for a couple of minutes until light and fluffy
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Add the eggs one at a time, beating well after each addition
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Add the flour, cocoa, xanthan gum, baking powder and ground rice and beat well to combine
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Add the milk and mix in
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Line two 8 inch round baking pans
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Divide the cake mixture between the two tins
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Smooth out the top of the cakes with a spatula
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Place in the oven and bake for 20 minutes
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Remove the cakes from the oven and cake pans and allow to cool on a wire rack
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Make the frosting by beating together the dairy free spread, cocoa powder and icing sugar
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Sandwich the two cakes together using about two thirds of the frosting and raspberries
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Top the centre of the cake with the remaining frosting and raspberries
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