Small Batch Gluten Free Chocolate Cake

subheading: For gluten free chocolate sponges:

70 g (2.5 oz) chopped dark chocolate (60 to 70% cocoa solids)

38 g (⅓ stick) unsalted butter, cubed

120 g (1 cup) plain gluten free flour blend (I used Doves Farm Freee plain gluten free flour, which doesn't contain xanthan gum. You can also mix your own blend from 50% white rice flour, 30% potato starch and 20% maize flour by weight.)

125 g (½ cup 2 tbsp) caster/superfine or granulated sugar

20 g (3 ½ tbsp) Dutch processed cocoa powder

1 tsp baking powder

½ tsp baking soda

¼ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)

¼ tsp salt

80 g (⅓ cup) warm milk

80 g (⅓ cup) warm water

30 g (⅛ cup) sunflower oil (or other neutral-tasting oil)

1 UK medium/US large egg, room temperature

subheading: For chocolate cream cheese frosting:

240 g (1 cup 1 tbsp) full-fat cream cheese, room temperature

200 g (7 oz) dark chocolate (60 to 70% cocoa solids), melted and cooled until warm

200 g (1 ⅔ cups) powdered/icing sugar

Directions at theloopywhisk.com

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