4 cups Mia's gluten free cake flour blend
4 teaspoons gluten free baking powder
2 teaspoons guar gum
1 1/2 cups powdered/icing sugar
1 cup plain greek yogurt
1 cup milk
1 cup butter, room temperature
4 eggs, room temperature
2 cups dark chocolate chunks or chips
1 cup raspberry preserve
2 teaspoons pure vanilla extract
Pinch of salt
Preheat oven to 350 F.
Cream butter and sugar until light and fluffy. Add eggs one at a time beating well in between. Using a separate bowl, combine flour, xanthan gum, baking powder, salt, and chocolate chunks.
Combine milk and yogurt in a small jug. Fold flour and milk mixture, alternately to the batter, making sure to start with flour end with flour.
Divide batter equally into two lined round cake pans (9"). Drop tablespoonfuls of the raspberry preserve randomly over the top of the cake and use a knife or the tip of a rubber to gently swirl preserve in a circular motion.
Bake for 50 to 60 minutes or until a stick inserted into the middle of the cake comes out clean.
Remove from the oven and put directly into the freezer for 45 minutes. This process makes the cake lovely and moist.
Leave to cool completely in the pan.