GF Chocolate cake with raspberries

2 small eggs

120 g buttermilk

80 ml whole milk

80 g melted margarine, slightly cooled

1 tsp vanilla extract

170 g gluten-free flour

100 g sugar

100 g brown sugar

3 tbsp cocoa powder

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

Whisk together the eggs, milk, buttermilk and melted, cooled margarine.

Add the sugar and brown sugar to the bowl and whisk to combine. Sift in the remaining dry ingredients and gently fold them in with a spatula.

Divide the batter between two greased round cake tins and bake at 190°C for 25–30 minutes.

Allow the cakes to cool completely before preparing the frosting and chocolate ganache.

Vanilla Frosting:

350 g icing sugar

100 g margarine

1 tsp vanilla extract

2–4 tbsp milk, to thin the frosting

Chocolate Ganache:

100 ml double cream

100 g dark chocolate

1/2 tsp vanilla extract

1/2 tbsp margarine

Start by heating the double cream over low heat in a saucepan. Do not bring it all the way to a boil; heat only until small bubbles begin to form around the edge. Remove from the heat and add the dark chocolate, butter and vanilla extract to the hot cream. Let it sit for 2–3 minutes while the chocolate melts. Then stir with a spatula until smooth and glossy. Allow the chocolate ganache to cool for a few minutes, then pour it over the cake. The chocolate ganache thickens as it cools, so keep a close eye on it to achieve the right consistency when decorating the cake.

The cake can be decorated with a few dollops of vanilla frosting and raspberries.