Sauce on top before cooking and sauce underneath after cooking!
Preheat oven to 180c / gas mark 4
For the cake: For the sauce:
170 g gluten-free self-raising flour 1 tbsp cacao powder
150 g light muscovado sugar 1 tbsp dark muscovado sugar
170 g softened butter Boiling water
4 eggs (3 if using non gf fl)
2 tbsp cacao powder
Mix all cake ingredients until smooth and put in to an oven proof dish (about 20cm square). Put the sauce ingredients in to a cup and add boiling water and stir. I fill the cup to about 3/4 full with boiling water. Pour the sauce over the top of the cake mixture. Bake in centre of oven for about 30 mins.