Ingredients Jump to Instructions ↓

  1. 70g sorghum (juwar) flour

  2. 70g tapioca flour

  3. 80g rice flour

  4. 100g unsweetened cocoa, sieved

  5. 1 1/2 tablespoons xanthan gum

  6. 2 1/2 teaspoons baking powder

  7. 1 teaspoon bicarbonate of soda

  8. 175g unsalted butter at room temperature

  9. 165g dark brown soft sugar

  10. 200g caster sugar

  11. 3 eggs

  12. 2 egg yolks

  13. 2 teaspoons vanilla extract

  14. 350ml buttermilk

  15. 150g dark chocolate chips

  16. 125ml soured cream

  17. 1/2 teaspoon vanilla extract

  18. 1 tablespoon double cream

Instructions Jump to Ingredients ↑

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

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

  3. 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.

  4. 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.

  5. 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.


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