Three tier chocolate cake

Junior Masterchef has taken hold at the Q household with my youngest two sons keen to get into the kitchen. We decided to let them try the Donna Hay 4 tier chocolate cake recipe which can be found here. Does it work making it gluten and egg free? Oh yes!!

We simply substitued gluten-free flour (I used Aldi's gluten free plain flour) and Orgran No-Egg instead of the eggs. We also doubled the recipe and cooked it in a rectangular tin as I didn't have the cake tin sizes recommended in the recipe. I cut the cake into 3 evenly spaced pieces and we made a 3 tier bar cake. We didn't double the icing mixture as we thought it would be enough. The consistency of this cake was like mud cake and the chocolate cream cheese icing was so nice! It was a definite winner here. You just need to make sure that you use icing mixture that does not contain wheat starch (Aldi fit the bill again here).

No Egg Chocolate Cakes/Muffins

Ingredients:

3 cups gluten-free self raising flour*
200 grams butter
2 cups milk
2 teaspoons bicarbonate of soda (baking soda)
2 tablespoons golden syrup
2 tablespoons cocoa
1 and a half cups of sugar

Method:

Sift the flour and cocoa together.
Add the sugar and golden syrup.
Melt the butter and add to the mixture with 1 cup of milk.
Add the bicarbonate of soda to the other cup of milk and add to the mixture.
Mix well by hand or with electric mixers.
Place into muffin trays and cook for approximately 30 minutes at moderate heat (180 C).

This cake has a nice texture even though it does not have eggs.

All measurements are Australian metric measurements: 1 cup = 250 ml
*I use Orgran self raising flour but in the past have used other gluten-free flours and they work fine too.