Nov 7

Nov 7 Chocolate cake for Kate

Ingredients

3 cups flour (2 buckwheat, 1/2 self raising flour, 1/2 glutenous rice flour)

1 cup brown sugar

1 cup caster sugar

2/3 cup cacao powder

2 tsps bi-carb soda

1 tsp salt

2 cups room temperature water

2/3 cups rice bran oil

2 tbs apple cider vinegar

1 tbs vanilla extract

1 cup icing sugar

2 tbs cocoa

2 tsp soft butter

2 drops vanilla essence

1 tbs boiling water

Position a rack in the center of your oven. Preheat the oven to 180°C. Prepare two 20 or 23 cm round cake pans.
Whisk together flour, sugar, cocoa, baking soda and salt in a large bowl.
Whisk together water, oil, vinegar and vanilla in medium bowl.
Pour wet over dry and mix until combined and smooth. Divide batter evenly in prepared pans. Firmly tap bottom of pan on work surface to dislodge any bubbles.
Bake for about 25 to 35 minutes or until a toothpick shows a few moist crumbs. Cool pan on rack for 15 minutes. Unmold the cake onto rack and cool completely, then fill and ice.
For icing, sift icing sugar and cocao.
Add soft butter and a few drops of vanilla essence.
Add boiling water and mix well. Add to cake immediately.