Gluten Free Chocolate Truffle Cake with Chocolate Cream Frosting

Not my usual photo but by the time I found my camera this was all that was left! However I think this is a good testiment to how great this cake was. Gluten free cakes are usually a lot denser than their floury counterparts, and this one was no exception. It was a lovely, thick cake with a rich but creamy frosting which balanced it out nicely. The one downside was the frosting did not blend 100% and there were a few lumps, which did not impact on taste but did look a little unprofessional. Despite this it was really easy to make, and everyone loved it, definate 8 or 9/10.

Ingredients


275g dark chocolate
100g unsalted butter
2 eggs
130g golden caster sugar
50g rice flour
1 1/2 tsp baking powder
65ml whole milk

Chocolate Icing

140g unsalted butter (at room temperature)
170g icing sugar
290g cream cheese
1 tablespoon cocoa powder

20cm tin, lined with greaseproof.

• Preheat oven to 160C/Gas 3.
• Put the chocolate and butter in a heatproof bowl over a pan of boiling water. Stir until melted then set aside to cool. 
• Put the eggs and sugar in a mixing bowl and whisk until they form a thick foam. 
• Add the rice flour and baking powder, mix, then stir in the butter and chocolate mixture. 
• Finally stir in the milk and pour into the prepared tin.
• Bake for 40 minutes until a skewer comes out clean. 
• Leave to cool completely before turning out of the tin. 
• To make the icing put the butter, icing sugar, cream cheese and cocoa powder in a bowl or food processor and whisk until smooth. 
• Spread the icing over the cake.