Gluten Free Devil's Food Cake

Add the milk and butter in a large saucepan and place over a medium heat until butter has melted, don't bring to the boil though.

Remove from heat and sift in the cocoa powder, whisk until all combined, the more you do this the more the choc flavour will enhance.

Add the coffee and yogurt, beat until well mixed in.

Beat the sugar and eggs into the butter and cocoa mix until thoroughly combined together.

Sift in the flour, baking powder and salt, whisk again to bring together.

Grease and line 2x 8" cake tins, bake in oven preheated to gas mark 3/160c for 35-40 mins until you get a brownie type consistency, you want a fudgy texture for the cake not a "fully baked" cake batter.

Remove from the oven and leave to cool for 5 mins then turn out. Let go them completely cold before continuing with the buttercream.

For the ganache/buttercream sift the cocoa powder and icing sugar into a large bowl and add a pinch of salt.

Soften the butter, I warmed in microwave for 30 seconds until a more spreadable consistency, or you could leave at room temp for a few hours. Add to the icing sugar but don't mix yet.

Heat the cream until warm enough to melt the butter but don't let it boil - you can do this either in microwave or in a pan. Pour into the other ingredients and mix with an electric mixer.

Cover and place in fridge for at least an hour to firm up, it will go very thick once the butter has firmed.

When ready to ice the cake, use an electric whisk to whip the buttercream to a slightly softer state and go spreadable and shiny.

Place buttercream between the two layers of cake and slap all over the outside and sides. A traditional devils food cake is fairly roughly decorated so you don't need to be really neat with it - a more rough coating adds to the style! Slice and serve!