Preheat your oven to 180C/160C Fan, and line two 8"/20cm springform cake tins with parchment paper.
Melt your dark chocolate in the microwave in short bursts, or in a bain marie. Leave to cool to room temperature.
In a large bowl, add your dairy free butter, and light brown sugar. Beat together until light and fluffy.
Add in your gluten free self raising flour, eggs, and xantham gum, and beat again until combined.
Add in the cooled melted dark chocolate, and fold until combined.
Split evenly between your tins, and bake for 35-40 minutes. Start checking the cake after 30 minutes, if its looked baked. A skewer should come out clean!
For the Buttercream
Melt your dark chocolate in the microwave in short bursts, or in a bain marie. Leave to cool to room temperature.
Make sure your dairy free butter is supple enough to mix first by leaving it to warm on the side for a bit.
Add your dairy free butter to a bowl, and beat on its own for at least a minute to loosen it up.
Add in the icing sugar and vanilla extract, and beat again. Add in the melted dark chocolate, and fold through.
For the Decoration
Get your first cake, and and slather on half of the buttercream.
Add on the second cake, and slather on the rest of the buttercream.
Add a fresh strawberry for each slice, and sprinkle over your favourite sprinkles!
Notes
If you need an egg free cake as well - check out my vegan chocolate cake and swap the flour for GF with added xantham gum!
I recommend DOVES FARM gluten free flour brand for this recipe!
I also recommend DOVES FARM xantham gum for this recipe - although, the xantham gum is optional. It just helps bind the texture.
I used the Stork found in foil, which is mainly made up of vegetable oil, and is dairy free. You can use any dairy free spread such as Vitalite, but some are softer than others, and the Stork one is designed for baking.
This cake will last for 3 days once baking, and should be stored at room temperature.