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.