1-First, combine all the cake ingredients 175g self-raising all-purpose gluten-free flour, 25g cocoa or cacao powder, 1 teaspoon gluten-free baking powder, 175g muscovado sugar, 175g softened butter, 3 large free-range eggs, 1 teaspoon vanilla extract, and 50g melted dark chocolate in a food processor until the mixture is smooth, scraping down the sides as needed.

2-Next, divide the batter evenly between the prepared tins to make sure both layers bake uniformly.

3-Bake the cakes for 30 minutes or until they spring back when lightly touched, creating a perfect rise and fudgy center.

4-Allow the cakes to cool completely on a wire rack before moving on to frosting.

5-For the fudge frosting, blend 200g softened butter, 200g icing sugar, and 200g melted dark chocolate in a clean food processor until smooth and creamy.

6-Sandwich the cooled cakes with one-third of the frosting, then cover the top and sides with the rest, smoothing it out with a spatula for a polished look.

7-Finally, decorate with chocolate shavings and fudge pieces if you want to add a special touch.