BAKE ANYTHING GF

Chocolate orange drip cake

SERVES 15

340g (12oz) butter, softened, plus extra for greasing
340g (12oz) caster sugar
6 large free-range eggs
4 tsp orange extract
285g (10oz) gluten-free self-raising flour
¼ tsp gluten-free baking powder
½ tsp xanthan gum
50g (1½oz) unsweetened cocoa powder, sifted

For the buttercream

300g (10½) dark chocolate, broken into pieces
500g (1lb 1oz) butter, softened
1kg (2lb 2oz) icing sugar, sifted
3 tsp orange extract
1-3 tsp milk, if needed

For the chocolate orange drip

80g (3oz) dark or milk chocolate, broken into pieces
80ml (3fl oz) double cream
½ tsp orange extract (optional)

To finish

finely pared zest of 1 orange
any chocolate orange-flavoured chocolate bars (optional)

1 Preheat the oven to 160°C/Gas Mark 2. Grease 3 x 20cm (8in) round cake tins and line with non-stick baking parchment.

2 In a large mixing bowl, cream together the butter and sugar until light and fluffy (I prefer to use an electric hand whisk or a stand mixer for this). Add the eggs one at a time, mixing between each addition, then mix in the orange extract. Add the flour, baking powder, xanthan gum and cocoa powder. Mix for a final time until well combined.

Divide the