300g lactose free butter
300g gluten free self raising flour
175ml lactose free milk
2 tsps vanilla extract
For the Filling
250g lactose free butter
300g Icing Sugar
For the Topping
200g lactose free double cream
200g dairy/lactose free chocolate
25g mini marshmallows or vegan marshmallows
Pre-heat the oven 190˚C/Fan 170˚/375˚F/Gas 5. For the sponge, mix together the sugar and lactose free butter until light and fluffy.
Beat in two eggs one at a time, followed by the cocoa. Add the remaining eggs one at a time.
Stir in half the gluten free flour, then the lactose free milk and vanilla.
Beat in the remaining gluten free flour. Divide the mixture between three parchment lined 20cm/8" round cake tins.
Bake in a pre-heated oven for 30/35 minutes.
For the filling, beat the lactose free butter until light and fluffy, beat in the icing sugar.
Divide the mixture between the top of two cold cakes and spread it evenly. Place one sponge on top of the other.
Place the final last sponge on top.
For the topping, heat the lactose free cream until almost boiling, remove from the heat and stir in the lactose free chocolate.
Allow the mix to cool for 5 minutes then spread it over the top and sides of the cake.
Scatter marshmallows over the cake and dust lightly with cocoa.
Recipe adapted from: Good Food