Gluten-Free Chocolate Cake with Dark Chocolate Icing

Preheat oven to 180 C / Gas 4. Grease a 23x33cm or similar size tin and set aside.

In a medium bowl, sieve together the sorghum, tapioca, rice flour, cocoa, xanthan gum, baking powder and bicarbonate of soda.

In a large mixer bowl, cream the butter until light and fluffy. Slowly beat in the sugars; beat until fluffy. Beat in the eggs and egg yolks one at a time. Add the vanilla. Alternately, combine the buttermilk with the flour mixture. Pour batter into prepared tin.

Bake in preheated oven for 30 to 35 minutes or until a toothpick inserted into the centre of the cake comes out clean. Cool in pan.

To make the icing, in the top of a double boiler over medium high heat, melt the chocolate chips (or use microwave). Remove from heat and cool until warm. Stir in the soured cream and vanilla; add double cream. Stir in additional double cream to make desired consistency. Once the cake is thoroughly cool, spread a thin layer of icing over the top.

Difficult ingredients Sorghum (juwar) flour and tapioca flour can be found in Indian /Southern Asian and some Chinese/Oriental stores. Xanthan gum can be found online. How to ice a cake Watch our How to ice a cake video to see how to ice cakes with ease and get easy tips and tricks to follow. You'll be icing perfect birthday and special occasion cakes in no time!

Provided by:Allrecipes