I’ve used both melted chocolate and cocoa powder in the sponges as well as in the frosting – and all of a sudden, it’s become every chocoholic’s dream come true.
Adjust the oven shelf to the middle position, preheat the oven to 180°C and line two 20cm round cake tins with baking paper.
In a heatproof bowl above a pan of simmering water, melt the dark chocolate and butter together. Set aside to cool until warm, then add the sugar and eggs, and mix well.
Sift in the gluten-free flour blend, almond flour, cocoa powder, baking powder, bicarbonate of soda, xanthan gum and salt. Mix well until you get a smooth batter with no flour clumps.
Add the hot water and milk. Whisk well until combined.
Divide the batter equally between the prepared cake tins and bake for about 35–40 minutes or until an inserted toothpick comes out clean.
Allow to cool in the cake tins for 10 minutes, then turn out on to a wire rack to cool completely.
In a stand mixer with the paddle attachment or using a hand mixer fitted with the double beaters, beat the butter for 2–3 minutes. Sift in the icing sugar and beat for a further 5 minutes until pale and fluffy.
Sift in the cocoa powder and salt, and beat until evenly distributed.
Finally, add the melted and cooled chocolate and beat until you get a rich, smooth chocolate buttercream.