Ingredients
150g butter
150g caster sugar
2 large eggs
1 heaped teaspoon baking powder
125g wheat free flour (I used plain)
25g cocoa powder
50 mls milk
Filling - Nutella
Decoration - icing sugar
Baking tins - I used 2x 20cm - greased with butter
Method
Cream together the butter and sugar until light and fluffy (a hand held mixer is ideal for this)
Add the eggs and mix well
Add the baking powder, flour and cocoa via a sieve and fold together with a wooden spoon
Then add the milk and mix
Divide evenly between the tow tins and bake at about 175ºC (temperate based on a fan oven) for 15- 20mins until cooked (the sides will start to come away from the tin and a cocktail stick inserted into the sponge will come out clean.
When cool, remove from tins and apply a generous sandwich filling of Nutella or other (wheat free) chocolate spread. Sprinkle some icing sugar over the top to finish.
I served mine with cream.
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