A chocolate version of the gluten free Victoria sponge, baked in two 6 inch tins and filled with hazelnut chocolate spread instead of buttercream. It is a quick weekday bake that needs one bowl and no icing.
2 x 6inch sandwich cake tins. I lined the bottom with parchment paper and greased the sides.
Baked using the Ninja 15 in 1 Smart Lid
Ingredients
100G GF SR Flour
15g Cocoa Powder
100g Butter
100G Sugar
1 tsp Baking Powder
1/8tsp Xanthan gum
2 eggs
I used a hazelnut chocolate spread in the middle.
I mixed all the ingredients together, split the batter into two tins, baked 160 for 25 mins, switched the tins round half way.
Once the sponges are cooled, spread with chocolate spread between the two layers and sprinkle with icing sugar.
This is the first sponge I baked in the 15 in 1 and found the tops burned a bit. I will bake this again using 150 for 20mins.
All reactions:
99
More small batch bakes
Browse Inch Cake Recipes, or see About 6 Inch Cakes.