175g unsalted lactose free butter, softened, plus extra for greasing
175g golden caster sugar
3 large eggs
50g cocoa powder
100g gluten free self-raising flour
1-2 tsp lactose free milk
For the frosting
50g lactose free dark chocolate
85g unsalted lactose free butter, softened
175g icing sugar, sieved
Serves - 8
Heat oven to 190C/170C fan/gas 5. Grease and line 2 x 20cm sandwich tins with baking parchment. Use a handheld electric whisk or a freestanding mixer to beat the lactose free butter and sugar together in a bowl until creamy and light in colour. Then add 1 egg, still mixing.
Sieve the cocoa, gluten free flour and a pinch of salt into another bowl and add a third of that to your wet ingredients.
Once combined, add the second egg and another third of the gluten free flour mixture and work that in.
Then add the last egg and remaining gluten free flour and beat until you have a smooth thick batter. If the batter is stiff, stir in a splash of lactose free milk to loosen it.
Divide the mixture between the tins and smooth the top with the back of a spoon. Bake for 20-25 mins until springy to the touch. Take out of the oven and leave in the tins for 10 mins before turning out onto a wire rack to cool completely.
Meanwhile, make the frosting by melting the lactose free chocolate in the microwave, or in a bowl over just simmering water, making sure the base doesn’t touch the water. Leave to cool.
Beat the lactose free butter and half the icing sugar together until light and fluffy. Add the remaining sugar and melted lactose free chocolate and mix together. If the frosting is runny, chill in the fridge until it is firm but still spreadable.
To assemble the cake, put a small dollop of frosting onto a plate and put one of the cakes on top. Spread the top of the cake with half the icing, leaving a 1cm border around the edge.
Put the second cake on top and push down very gently. Spread the remaining frosting over the top.