This is a real champion cake – moist, dark and keeps well. People who don’t know what they’ve been given, tend to ask for the recipe, assuming it’s a ‘proper’ flour cake! See the next recipe for a dairy free version.
½ cup cocoa.
½ cup boiling water
150g softened butter
1 ¼ cups sugar (275g)
3 eggs (size 7)
1 Tbsp vanilla
360g (2 ¼ cups) Gluten Free Cake and Biscuit Mix
½ tsp baking soda
3 level tsp Gluten Free Baking Powder
1 cup milk
Mix cocoa and boiling water thoroughly and leave to cool while preparing the rest of the cake
Line the bottom of a 23cm tin with paper, or alternatively, grease and flour the base of a large glass baking dish (20 x 30 cm is good). The cake can be baked in and served from this dish.
Cream butter and sugar, with the vanilla.
Add eggs one at a time, beating well after each addition.
Add flour mix, baking powder soda and milk. Mix thoroughly.
Add cocoa mix and beat well
Bake at 180C for 45-60 minutes, or until a skewer inserted into the cake comes out clean.
Sift icing sugar over the cooled cake before serving.