Servings: Single serve makes two flatter 20cm round cakes (stack them to make a taller cake) Double serve makes 28x33cm cake (11x13 inch) about 4cm high

200g milk chocolate 200g milk chocolate
300g salted butter 300g salted butter
7 eggs 7 eggs
300g caster sugar 300g caster sugar
70g (1/2 cup) coconut flour 70g (½ cup) coconut flour
40g (1/4 cup) cocoa powder 40g (¼ cup) cocoa powder
2 tsp baking powder 2 tsp baking powder

Make: subheading: Make:
Place chocolate in clean and dry bowl. Grind 8 seconds speed 8.
Add butter to chocolate. Melt, 5min 60 degrees speed 3.
Add sugar and eggs. Mix 30 seconds speed 4.
Add coconut flour, cocoa and baking powder. Mix 45 seconds speed 4.
Turn out into lined and greased cake tin.
Bake: subheading: Bake:
Single serve in 2x20cm round cake tins about 45 minutes at 160 degrees fan forced or until done. The Batman cake is two serves (ie, 4x20cm round cakes) layered.
Or single serve in 1x20cm round cake tin, bosch baking sensor oven on cake setting (about 1hr 20 mins until done).
Double serve in a 28x33cm (11x13 inch) cake pan about 45 minutes uncovered and then a further 1hr+covered in foil at 150 degrees fan forced or until done (mine took 2 hours total). The #2 train cake was cooked this way then cut to shape.
Cake is done when a skewer inserted into the middle comes out clean.
Filling: subheading: Filling:
Layer multiple cakes using buttercream between or cream cheese filling. 250g cream cheese plus ¼ cup caster sugar, sp4 x 30 seconds.
Ice: subheading: Ice:
Chocolate buttercream: After cake is cool, sift 250g icing sugar by whizzing 10 seconds sp9. Add 125g butter (thermomix can handle it straight out of the fridge), 40g milk, 1 tablespoon cocoa powder and beat together for 30 seconds on speed 4. Cover cake with a thin 'crumb coat' of buttercream before icing fully.
Or use Cookidoo buttercream recipe, one serve is about right to layer and crumb coat two serves, second serve is about right to then coat cake.
Chocolate ganache: After cake is cool, grate 150g chocolate sp 9 for 10 seconds. Add 80g cream and heat 3 minutes, 50 degrees, speed 3.
Fondant: this cake tastes great with fondant. I use store bought - check for gluten free and look out for wheat glucose syrup which is a common ingredient.

This is a great gluten free, grain free, nut free cake for birthday parties. It holds it's shape when cut with minimal crumbs and tastes great with fondant. It will cut best after cooling and firming in the fridge overnight.  This is a great gluten free, grain free, nut free cake for birthday parties. It holds it's shape when cut with minimal crumbs and tastes great with fondant. It will cut best after cooling and firming in the fridge overnight.
This cake is fluffy when warm and first cooked, but will become dense with a mud-cake texture after cooling in the fridge overnight. It retains it's moisture and can be made two or three days ahead of the party. Freeze any leftovers in individual cling-wrapped slices.  This cake is fluffy when warm and first cooked, but will become dense with a mud-cake texture after cooling in the fridge overnight. It retains it's moisture and can be made two or three days ahead of the party. Freeze any leftovers in individual cling-wrapped slices.