When I first bought some Gluten Free White Wings Self Raising Flour I noticed that there was a recipe on the pack for 'melt-and-mix chocolate cake' by Donna Hay
So off I toddled and gave it a go......
Once cooked JoJo decorated it with pink chocolate buttons from Koko Black
A slice cut
Served with cream......
Verdict - pretty good!!!!
Oven 180c fan forced - pre heated
Pan: greased 22cm round pan lined with non-stick baking paper
* 250g unsalted butter, melted
*3/4C (75g) cocoa, sifted
*1and 1/3C (295g) caster sugar (I used rapadura sugar)
1 and 1/2C (180g) almond meal
*1 and 1/2C (225g) White Wings Gluten-Free SR Flour, sifted
*3/4C (180ml) milk
CHOC FUDGE ICING
*250g dark chocolate, broken into pieces
*1/2C (125ml) pouring (single) cream
70g unsalted butter
* Place butter, cocoa, sugar, eggs, almond meal, flour and milk in a bowl and whisk to combine
*Pour into pan
*Bake for 1 hour or until cooked when tested with a skewer. Allow to cool in the tin completely
*Place chocolate, cream and butter in a heatproof bowl over a saucepan of simmering water and stir until melted and smooth. Remove from the heat and set aside to cool completely
*Beat the cooled icing with electric beaters until thick and fluffy and spread over cake with a palette knife to serve.