2 cups gluten free flour
1 tsp baking powder
250 ml lactose free milk
2 cups margarine
1 cup white sugar
1 cup brown sugar
1.5 cups icing sugar
2 tsp vanilla essence
5 eggs
2 cups grated dark or white chocolate


Baking Instructions:

Melt 1 cup margarine and 1 cup grated chocolate in a saucepan. Pour and allow to cool in a bowl. Add the eggs, white and brown sugar, 1 tsp vanilla, flour and baking powder and mix well to form a smooth batter. Pre heat oven to 180 degrees celsius and grease the baking tins with margarine and flour or line with grease proof paper. Pour the ready cake mixture halfway into the tins. Bake for 20 – 30 minutes or until the fork comes clean from the centre. Allow to cool for ten minutes before transferring to the wire rack for additional 20 minutes.

Frosting Instructions:

Pour the milk into a saucepan pan and add a few tablespoons of flour to thicken. Cook on low heat while stirring constantly until smooth. Add the remaining chocolate and vanilla. Continue stirring for 5 minutes and allow to cool. Mix the remaining margarine and icing sugar in a separate bowl. Add the milk and beat the mixture until light, smooth and fluffy. Assemble the cakes using the frosting to cover and decorate. Sprinkle some grated chocolate over the frosting for final effect.