- 400 g caster sugar (2 cups)
- 200 g white rice flour or 2 cups (200g) Thai white rice flour (1 ⅓ cup)
- 50 g oat flour (½ cup)
- 60 g 60g cocoa/cacao powder (⅔ cup)
- ½ tsp fine sea salt
- ¼ tsp xanthan gum
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 2 large eggs
- 1 cup milk
- 2 tsp pure vanilla extract
- ½ tsp flavourless vegetable oil I use sunflower
- 1 cup boiling water
- 1 cup thickened cream
- 500 g milk chocolate chips
- 225 g unsalted butter at room temperature
Preheat the oven to 175 deg C and position a rack in the lower third of the oven. Take two 9-inch round cake tins with removable bottoms and grease with vegetable oil spray before lining the bottoms with parchment paper.
In the bowl of a stand mixer, place the sugar, rice flour, oat flour, cocoa/cacao powder, salt, xanthan gum, baking powder and bicarbonate of soda. Use the paddle attachment to mix until well combined. Add the eggs, milk and vanilla extract – beat on medium speed for 2 minutes. Add the oil and beat until smooth, then stir in the hot water. The batter will be runny.
Divide the batter between the two prepared tins. Place in the oven and bake for 30 to 35 minutes. The cake is done when it begins to pull away slightly from the sides of the pan and a skewer inserted in the centre comes out almost clean. Set the pans on a wire rack to cool completely, and begin making the frosting.
In a medium stainless steel bowl, add the cream and the chocolate.
Set a wide skillet on the hob and fill with an inch of water. Bring to a simmer, then turn off the heat. Place the bowl of cream and chocolate in the water and let it rest for 15 minutes. Make sure the chocolate is immersed in the cream.
When the chocolate has melted, use a wire whisk to incorporate fully until the mixture is smooth. Cut the butter into chunks and add it into the chocolate mixture gradually, whisking between each addition. If you need to, let the mixture rest for 5 minutes to finish melting the butter before whisking it smooth.
Set aside to cool and thicken.
Once the cakes have cooled completely, slide a metal spatula around the edges to detach them from the pan. Invert the layers and remove the parchment paper.
Set one layer on a serving plate, then spread a quarter of the frosting on top of this layer. Top with the second layer. Now spread a very thin layer of frosting over the top and sides of the cake, just to smooth the surface and glue on any crumbs. To do this, use a clean metal spatula placed in a cup of water – dollop frosting on to the cake, then take the spatula from the water to smooth the frosting on. Repeat until the whole cake has been frosted. Place the cake in the fridge to set the frosting, about 30 minutes.
Once set, take the cake out and stir the remaining frosting until smooth. Spread this frosting over the top and sides of the cake.
Feel free to reduce the amount of frosting if you want to, I find that the amount of frosting provided in this recipe is too much – any extra can be kept for a nice chocolate fudge topping to any dessert.
This will keep in an airtight container for up to 5 days in the refrigerator. It will remain soft and luscious if kept outside in an airtight container for 1 day, if making the day before for a party.