Rice Flour Chocolate Cake

Mild, tasty and fast to make, that is my Mum’s favorite cake recipe. Rice flour for the win! Let me know should you attempt it.

Elements:

Makes 8-10 servings

• 110 g blended brown and white rice flour (we love Doves Farm gluten free rice flour)
• 20 g unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• 56 g unsalted butter at room temperature
• 125 g granulated sugar
• 42 g  bittersweet darkish chocolate, melted and cooled
• 2 giant free vary eggs
• ½ tsp pure vanilla extract
• 100 ml entire milk, at room temperature

Methodology:

Preheat oven to 350°F.

Grease an 8-inch spherical cake tin and line the underside with parchment paper.

Sift the flour, cocoa powder, baking soda, baking powder and salt into a big bowl. Whisk or stir quickly to type a chocolaty combination.

In one other giant bowl, beat the butter till creamy. Add sugar and beat till gentle and fluffy, including within the melted chocolate till mixed.

Beat in egg and vanilla to the combination. Add the flour and milk.

Pour the combination into the  cake tin and bake for approx 35 minutes. Insert a skewer into the centre to verify it has cooked by.

Cool and serve with single cream should you like.

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