Put the chocolate and honey into a bowl and place over a pan of hot water. Georgina is a cook, food writer and stylist from North London and has worked as part of Jamie Oliver’s food team for almost ten years. Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. To make the cake as a gluten-free chocolate cake recipe, I’ve successfully used an equal amount of Cup 4 Cup gluten-free flour in place of the all-purpose flour listed in the recipe.
About this recipe: A wonderfully moist chocolate cake recipe that is easy to make. Place the second cake on top of the frosted cake, and spread the remaining frosting on top of that cake. Arrange a second cake layer on top, spread with one half of the remaining frosting, top with the remaining cake layer, and spread the remaining frosting on top.
I would love to make this for a potluck tonight…but won’t have time to cool down any sort of frosting or make it a layer cake (it will be going straight from the oven to my car). Within a few weeks, grocery stores in several parts of America ran out of German chocolate.
Let cake layers cool in the pans on wire racks for 10 minutes, then invert onto other racks and peel off the paper. Use an empty baking tray on the empty oven shelf above to protect the cake or perhaps consider cooking 3 cakes at a shallower depth to get a better result.
The cake can be wrapped in plastic wrap and stored at room temperature for up to 2 days. While the chocolate is melting, mix 85g self-raising flour, 85g plain flour, ¼ bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder in a big bowl , mixing with your hands to get rid of any lumps.