Gluten Free Choc Layer Cake

Ingredients

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Method

1. Preheat the oven to 180°C fan-forced and grease and line two 20cm cake pan with baking paper (or you can use the one cake pan and bake twice).
2. Add the butter and brown sugar to a large mixing bowl. Beat with an electric beater until creamed.
3. Add the eggs one at a time and continue to beat until well incorporated. Add the milk and beat until combined.
4. Add in the almond meal, rice flour, cocoa powder, baking powder, bicarbonate of soda and pinch of sea salt. Use a wooden spoon to fold the ingredients together to create a smooth batter. Divide the batter between the two prepared cake pan.
5. Place into the oven and bake for 30–40 minutes, or until an inserted toothpick comes out clean. Remove from the oven and allow to cool before removing from the cake pan and placing onto a wire rack to finish cooling. Once cooled, slice off the “dome” off one of the cakes, this will be the bottom cake.
6. While the cakes are cooling, make your Soy Buttercream. Add the butter to a mixing bowl and beat with electric beaters until pale and fluffy. Add in the icing sugar, cocoa powder, maca and milk.
7. Beat on low speed to combine, then beat on high for about 1 minute, until well combined and fluffy. Add 1 tbs of Kikkoman Gluten-Free Soy Sauce and beat through the icing. Give the icing a taste and add a little more, 1 tsp at a time until you’re happy with the subtle soy flavour.
8. Use the frosting to frost the top of the “domed” cake, then place the second cake on top. Use the remaining frosting to frost the top of the cake. Slice and serve immediately.
9. Tips / Notes.
10. Egg and milk note: Adding cold milk or cold eggs will solidify the butter and cause clumps in your batter, so make sure you use room-temperature milk and eggs to your batter so the batter incorporates perfectly!
11. The frosting will last up to 1 week in the fridge when covered tightly with plastic wrap.