4 Layer Chocolate Cake

• 230g salted butter
• 1 cup caster sugar
• 2 eggs
• 1/2 cup oil (coconut or olive oil)
• 1/2 cup low FODMAP milk
• 2 tsp vanilla essence
• 4 tbsp cacao powder
• 1 cup low FODMAP plain flour
• 2 cups low FODMAP self-raising flour
• 2 tsp baking powder
• pinch salt

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• 150g salted butter, softened
• 600g icing sugar
• 1-2 tbsp low FODMAP milk

Makes: 16 servings

1. Preheat the oven to 180C and grease and line two round cake tins mine are 15cm diameter).
2. In a large microwave safe bowl, melt the butter (230g).
3. Add the caster sugar and eggs and whisk until smooth.
4. Add the oil, milk and vanilla and whisk to combine.
5. Sift in the flours and cacao. Add the baking powder and salt, and stir until a smooth batter forms.
6. Divide the mixture evenly between the two cake tins and bake for approximately 45 minutes or until an inserted skewer comes out clean and the cakes bounce bake when you touch them lightly.
7. Allow them to cool in the tin before transferring them to a wire rack to cool completely.
8. To make the icing, whisk the softened butter (150g), icing sugar and milk together until smooth and velvety.
9. When the cakes are completely cool, cut each in half so that you have 4 layers.
10. Spread icing between each layer of the cake and then using the remaining icing, cover the entire cake.