Gluten Free Chocolate Cake Recipe with chocolate ganache topping

Preheat the oven to 180ºC fan oven/200ºC/gas 7. Grease and line the bottom of 2 x 19cm cake tins.
Beat the butter and sugar together until light and fluffy.
Add the eggs, one at a time, beating well between each.
Add the flour, baking powder, vanilla extract, cocoa and milk. Fold in gently until smothly mixed
Spoon into the 2 tins and spread out evenly.
Place in the oven for 20 – 25 minutes unitl they bounce back a little when gently pressed. Take out of the oven and cool.
To make the ganache, heat the cream until it just boils. Take off the heat and add the chocolate, stir until it melts. Leave in the fridge for about 1 hour, the ganache should thicken. Sandwich the 2 cakes together with the ganache and spread the rest on top.

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