Ingredients

110g butter at room temperature
225g Muscovado sugar
2 medium eggs
142ml soured cream
1 tsp gluten free baking powder*
1 tbsp gluten free cocoa powder*
50g gluten free 70% cocoa solids chocolate (melted)
1 tsp pure extract of vanilla

Fudge Icing
1 tsp pure extract of vanilla
175g gluten free  70% cocoa solids chocolate
250g butter at room temperature
275g icing sugar, sieved

*Refer to CUK Food and Drink Directory

 

Additional Equipment

Baking parchment

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Method

1.Beat butter and sugar together with an electric whisk until paler in colour, light and fluffy. Add remaining ingredients and beat for a further 2 minutes until combined.

2.Divide between 2 x 20cm cake tins which are greased and have their bases lined. Cook at 180°C/160°C Fan/ Gas mark 4 for 40 minutes, or until the sponge springs back when lightly touched in the centre. Cool in the tins before turning out.

3.Make the icing. Beat the soft butter and half the icing sugar together until smooth, gradually beat in melted chocolate, vanilla extract and remaining icing sugar to make a smooth glossy icing.

4.Sandwich cakes together with a quarter of the icing and cover top and sides with remainder.

5.Chill for 20 minutes to allow icing to set before serving.


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