COULD THIS BE THE BEST CHOCOLATE CAKE I'VE EVER MADE?

I don't have any photographic evidence, it all got consumed. EVERYONE who ate this cake complimented me on it, which is rare. Gluten free it was amazing. And huge. The only reason it all went so quick was that I had the neighbours over in the morning and the men's bible study at our place that night. YOU NEED TO MAKE THIS CAKE. It is made like muffins, add the wet ingredients to the dry, and stir to combine. I think it will probably freeze well too. I will have to test that next time I make it :)

POSSIBLY THE BEST CHOCOLATE CAKE I'VE EVER MADE

Dry Ingredients:

• 1 cup white rice flour


• 1/2 cup sweet rice flour


• 1/2 cup cornstarch


• 2 cups castor sugar


• 1 teaspoon bicarb soda


• 1/4 teaspoon salt

Wet Ingredients:

• 230g butter


• 5 tablespoons cocoa


• 1 cup boiling water


• 1/2 cup buttermilk


• 2 large eggs


• 1 teaspoon vanilla extract

Preheat oven to 180C. Line a large baking tray or lamington tray with baking paper. In a large bowl combine the dry ingredients.

Melt butter in a saucepan over medium heat. Add cocoa and stir to combine. Reduce heat to low and allow mixture to cook for 3 minutes. Stir in boiling water and cook for 30 seconds. Remove from heat and allow to cool for a minute or so.

Pour mixture over dry ingredients and stir to combine with a balloon whisk. Add buttermilk, eggs and vanilla, mix until a batter consistency. Pour batter into prepared pan. Bake for 25 minutes or until cake springs back to the touch. Pour icing over warm cake and cool in pan.

For the Icing:

• 110g butter


• 5 tablespoons cocoa


• 3 1/2 cups icing sugar


• 6 tablespoons milk


• 1 teaspoon vanilla extract

Melt butter in a saucepan, add cocoa. Then add the sugar, milk and vanilla and stir over low heat until smooth and shiny. Pour over warm cake.