125g of softened butter
2/3 cup water
1 tsp vanilla bean paste
1 1/3 cups of gluten free self raising flour
1/2 cup Dutch cocoa powder
1 1/4 cup castor sugar (you can use golden unrefined castor sugar) Bake in a preheated oven set to 160c takes around 55 minutes.
30g coconut oil or butter
1 cup icing sugar
2 tablespoons hot water
1) preheat oven 180 or 160 for fan forced. Beat butter with sugar. When creamed add the vanilla,eggs,water mix well.
2) sift your flour and cocoa powder over wet mix. Stir in with a wooden spoon. Be careful not to over mix.
3) pour mixture into a lined 20cm cake pan. Bake for 55/60 minutes. Cool on wire rack before icing.
4) prepare the icing while cake is cooling. Carefully melt chocolate and coconut oil or butter in a bowl in the microwave do 15 seconds at a time until melted. Then mix in water and icing sugar. Spread over cake.
Cake can be made dairyfree by replacing butter with a dairy free alternative. Enjoy