Devil’s Food Cake {Gluten Free, or Not}
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This devil’s food cake is quite honestly the best chocolate cake I have ever had. It has a deep dark chocolate flavour, without being too rich. It manages somehow to be both light and fluffy, and incredibly stable. It is just as suited for tiered or carved cakes as it is for splitting and filling with good ol’ whipped cream.
Does it work as cupcakes, I hear you ask? It sure does…
Does it keep well? Yep! As cupcakes, it lasts well for several days, and when baked as a cake- split, filled and covered with ganache and then fondant, you can get a good week out of it, following the three-day bake/ganache/fondant timeline, with several days to eat it after the event.
I use this cake as the base for so many different variations. Switch out some of the flour for ground hazelnuts and add a splash of Frangelico with the coffee, ditto for ground almonds and Amaretto.
You can leave the coffee out if you’re making it for kids (this is my go-to recipe for children’s birthday cakes) and if you prefer a cake with a lighter chocolate taste, use a chocolate that is lower in cocoa solids, or leave out the cocoa powder.
You can also switch the vanilla extract for other flavoured extracts or oils.
Told ya it was versatile, didn’t I?
And even better, this recipe is great with or without gluten. It’s one of the few recipes where even I would be hard pressed to tell the difference between the gluten-y and gluten-free versions (and I have a ridiculously sensitive palate.)
The original recipe is from Debbie Brown’s Dream Wedding Cakes book. I’ve adjusted some of the measurements, switched up the sugars and added some cocoa for extra chocolatey-ness, and in the gluten free version I’ve suggested gluten free flours and added Xanthan gum to improve the structure of the cake.
If the cake/s aren’t going to be eaten the same day, or are being used in a layered, decorated cake, they will benefit from a light brush with simple syrup. Before icing cupcakes or filling a cake, brush on some of the syrup with a pastry brush.
Note: A couple of awesome readers have successfully made this recipe using yoghurt instead of sour cream. Reader Adrienne tried it with lactose-free yoghurt and it also worked well.
If you want to use yoghurt, just line a sieve with paper towels, place the sieve over a bowl and pile your yoghurt onto the paper towels. Leave it in the fridge for a few hours or overnight, and some of the excess liquid will drain away, leaving you with super thick yoghurt. Then just use an equal weight of the yoghurt instead of the sour cream.
Ingredients
- 225 ml boiling water
- 1 ½ teaspoons instant coffee powder optional
- 100 g dark chocolate 50 – 70% cocoa solids
- 225 g unsalted butter at room temperature
- 175 g caster sugar
- 175 g light brown sugar
- 1 teaspoon vanilla extract
- 4 large eggs at room temperature
- 350 g plain flour* or gluten free flour
- 1 teaspoon Xanthan gum for gluten free only
- 1 Tablespoon Dutch cocoa
- 2 teaspoons baking soda
- Pinch of salt
- 200 g sour cream
Instructions
- Preheat oven to 160°C for cakes, or 180°C for cupcakes.
- Line the base and sides of an 8" round cake tin with baking paper, or line two 12-hole muffin tins with cupcake papers.
- Measure the boiling water in a heatproof bowl or jug and stir in the coffee. Break or chop up the dark chocolate into small pieces and add to the water and coffee, stirring until the chocolate melts. Leave to cool.
- In a large bowl, sift together the flour, Xanthan gum, cocoa, baking soda and salt. In an electric mixer fitted with the paddle attachment (or in a large bowl if you are using a hand-held mixer), beat the softened butter, caster sugar, brown sugar and vanilla together on medium speed until very light and fluffy. Gradually add the eggs one at a time. The mixture may look a little curdled at this stage. Turn the mixer down to low speed and add the flour mixture and the chocolate mixture alternately, beating briefly between additions to combine. I usually spoon in the flour with one hand while pouring the chocolate mix in with the other, but you can add them alternately if you find that easier.
- Scrape down the sides of the bowl, then add the sour cream and mix on low speed until just combined. Pour into the lined cake tin or cupcake papers.
- Bake for 1 ¼ – 1 ½ hours for an 8” cake, or approximately 18 minutes for cupcakes. The cakes will spring back when touched lightly with a finger, and a skewer inserted into the middle will come out clean.
- Cupcakes can be removed from the muffin pans straight away, but whole cakes benefit from being left to cool completely in the tin, covered with foil, overnight before turning out.
Notes
Happy Baking!
~Natalie
More recipes you may like…
I tried the GF version for the first time last night, it’s amazing! Everyone at work says they can’t believe how moist it is for a GF cake – thank you so much!
Thanks so much for your comment Matilda! I’m so glad you liked the cake 🙂
PS: Matilda is such a lovely name 😉
This cake (the gluten free version) looks perfect for carving into a train for my daughters birthday. Only problem is I can’t find lactose-free sour cream anywhere. Do you think it would work with lactose-free yoghurt?
Hi Adrienne 🙂
I recently had another reader try making my Neapolitan cupcakes (which is the same recipe as this) using Greek yoghurt in place of the sour cream, and she said it worked perfectly. So if you could find a thick lactose free yoghurt then I think there is a high chance it will work. If you can’t find a thick one, use the regular one and pop some paper towels into a sieve over a bowl, spoon the yoghurt into the paper towels and then let it sit in the fridge for a couple of hours and some of the liquid will drip out, leaving you with much thicker yoghurt. Just make sure you do more than the recipe says as you’ll obviously lose some of the weight in the liquid that comes out. I can’t guarantee it would work, but I definitely think it would be worth a shot! If you do try it I’d love to know how you get on 🙂
That’s fabulous, thanks Natalie, will try ASAP
Hi, drained the lactose free yoghurt through a muslin cloth for a couple of hours and the cake tasted great. It carved well and still tasted fresh a few days later 🙂
Oh that’s great! I’m so glad it worked well for you. And thank you so much for letting me know how it went. I’ll add a note to the recipe in case someone else wants to make it lactose free 🙂
Hi Natalie! I love your website and have had lots of sucess with your ganache tips + made some gorgeous chocolate cupcakes. I’ve also used your baking strips on some sponge receipes and found them to be awesome. Would you recommend wrapping a cake tin in the baking strips for this recipe? Thank you! x
Hi Sarah. I actually don’t find I need baking strips with this cake, it has the softest outer crust of any cake I’ve ever made. If it was a really big one, like over 9″, then I would probably use them, but for smaller cakes I don’t find it necessary. I do like to use the foil lid that I talk about in my baking strip post though, it helps to keep a more level top on the cake. Hope that helps 🙂
Thank you! I am making a 9 inch cake, so hopefully will be ok without strips then.
If your oven heats pretty evenly then it will be fine 🙂 I baked a 10 inch one long before I’d even heard of baking strips that had very little in the way of crust. I really wish I knew what it was about the recipe that makes the crust so soft!
Hi, I am so excited that I have found your website 🙂 I am going to attempt to make my own wedding cake!! As I need GF I though why not make the whole cake GF so I wont just have a cupcake my myself!
Are you able to freeze the Devil’s Cake? I am planning on covering with buttercream, would you cut and fill it before freezing? Any help and suggestions would be greatly appreciated 🙂
Kind Regards
Laura
Hi Laura, sounds like a good plan! And with this cake, no one will notice the difference anyway 😉 I would freeze the cake unfilled, but you could split it into layers before freezing, and if you wrap each layer separately then it will take less time to thaw when you’re ready to decorate. I haven’t had any experience freezing filled cakes, so that’s why I’d be reluctant to suggest it just in case something goes wrong, you won’t need any extra stress in the days before your wedding! When you freeze the cake, make sure it’s well wrapped with plastic wrap, then pop it in an airtight container, and leave it wrapped until it’s totally thawed to keep the moisture in.
Good luck, and if you have any other questions just let me know 🙂
Thank you so much, going to do a trial today 🙂
I’d love to hear how this worked out for you Laura; I’m starting to practice for making my wedding cake too, and have some GF guests so had similar thoughts about just making the whole cake (or at least a layer) GF.
Hi Iain. I’m not sure how Laura got on with her cake, but I thought I’d let you know that I used this recipe for my best friend’s wedding cake last year. I made both the regular version and the gluten free version (for my Dad who is Coeliac). I filled them both with caramel Swiss meringue buttercream, covered it in dark chocolate ganache and the venue served it for dessert with ice cream, whipped cream and berries. My best friend’s step mother in law asked to try the gluten free cake and ended up having an extra slice of it as she liked it even more than the non-gf version 🙂
Because I was also the maid of honour I made most of the wedding cake as dummy/polystyrene cakes (with a real cake tier for them to cut) so I could decorate some of it in advance and I made square kitchen cakes that the venue staff cut up and plated and had ready to serve once the cake cutting was done. The cake does keep really well if you want to make it a few days before the wedding. You can see some pictures of the cake, including how it looked once cut and plated on my Facebook page {here} Hope that helps 🙂
I have almond flour and coconut flour, any advice on if these would work with your recipe?? And how would i go about substituting?? Thanks 🙂
Hi Luissette. Coconut flour and almond flour are both quite different to the usual grain or starch based flours that I use for cake making. I do use almond flour in my toasted almond chocolate cake which is a version of this recipe, you can see it {here} . But it does use other flours as the base and almond flour more for flavour and texture. Coconut flour is a very absorbent flour and tends to make baked goods dry, unless more liquid is added to the cake. Neither of them are really suitable for using alone in this recipe.
If those are the only gluten free flours you have access to, I would suggest using a cake recipe that has been specifically created for those flours rather than trying to swap them for other flours. A “flourless chocolate cake” using the ground almonds would give you more chance of success, and cakes made in that way are particularly moist and delicious. Hope that helps 🙂
Thank you so much natalie!! So kind of you to help! Xox
You’re very welcome 🙂 I hope it works out for you.
Thank you for your recipe. I made a minion cake for my grandsons 3rd birthday, I made it Gluten Free using your suggestions for gluten free flour. My grandson(we suspect is gluten intolerant, as he has tummy aches after eating gluten products, but is being monitored by his doctor) He loved his cake and so did the guests. No-one picked it was a gluten free cake. It was easy to work with (I put it in the freezer for a while before cutting it)
Hi Debbie, that’s so great, I’m glad you loved the recipe and (just as importantly!) that your little grandson loved it too. I hope he had a really great birthday! 🙂
Hello Natalie!
So glad that I chanced upon your website today! Pretty much a life saver!
I will be making a carved cake for my sister’s birthday this weekend! And I’m just wondering if the non gluten free recipe is suitable for carving after the the overnight cooling process?
Really hope to hear from you soon!
Best gluten free chocolate cake i have ever baked! So so thankful to come across your page ? made a 4 layer cake for my sons 7th birthday and it is delicious even if i did forget to add the sour cream, nothing but compliments.
I look forward to making some of your other cakes.
Hi Charlie, thanks for your comment, I’m so glad you love this recipe as much as I do! 🙂
Thank you for this recipe! I made it for my sons 7th birthday cake and it was amazing, had so many compliments. I actually forgot to add the sour cream to the mix and it still turned out gorgeously moist!!
Am making the cake again this week for a halloween party.
Charlie
What kind of pan did you use for your cake version?
Thanks so much!!
Hi Cristina. You need a 8″ round cake pan for this recipe, and it needs to be at least 4″ high (or 3″ high but with a tall lining of baking paper. Hope that helps 🙂
Hi Natalie,
So I tried this cake & it was gorgeous ? Will be making it again this week. Thank you!!
All the recipes I have are for an 8 inch cake. Could you please advice on how to use the same recipes but for larger cakes. Do I just do proportion and increase the time or is there an actual way of doing increasing the quantity for larger cakes?
Thank you,
Heenal x
Hi Heenal. Yay, I’m glad you liked it! I really like using the CakeOmeter to scale recipes, I find it’s really accurate as long as you know how high the original recipe bakes (which is why I always include the height of the finished cake in my recipes, so it’s easy to input that info into the CakeOmeter). They have an app for iOS and Android devices (just search for CakeOmeter in the App store or Play store), or you can use their website. 🙂
Hi Natalie,
Do you have any advice for making a really moist & fluffy cake dense? I have a really good recipe for red velvet cake but it’s super moist & fluffy. I need to cover it with fondant and scared that it may not hold the weight of the top tier. ?
Thanks,
Heenal
Hi Natalie,
I am making a beer barrel cake for my dad’s birthday (let’s all pray now) and really love the look of this cake recipe!
If I was to do a 18cm top and bottom cake with 2 20cm middle cakes, how how much of your cake mixture shall I multiply this by?
Also, where can I find your buttercream recipes? They sound delicious!
Thanks
Hi Becky. It depends how high you want the cake to end up, but you could probably double the mixture and have enough for two 18cm and two 20cm cakes. They wouldn’t be as tall as the one 20cm cake that the recipe makes, if you want to make a tall barrel you’d need to increase it more. I’d do the batter in two batches and bake one of each sized cake at a time (unless you have a big oven, big mixer and two of each size cake pan). You could actually do them as 1.5x the recipe to make sure you have enough height. If you’re going to carve it I highly recommend using chocolate ganache to fill and cover it, as it will make the cake a lot more stable.
I’ve got a few buttercream recipes on my blog (like vanilla Italian meringue buttercream and Neapolitan Buttercream but these days I mostly do Sweetapolita’s Swiss meringue Buttercream recipe and just flavour it depending on the cake flavour. For fruit flavours I used freeze dried fruit powder, and to make it chocolate flavoured I add melted and cooled chocolate. Hope that helps! 🙂
Hi Natalie, I’m making a baby bump cake for my gluten free daughter. The pan for the bump is a 9 inch bowl. Do you think this will work for gluten free?
Thank you in advance!
April
Hi April, yes you can bake this in a bowl. I baked it in a half-sphere pan in November to make a moon cake for my nephew. It was a 7″ hemisphere pan, and I did this recipe and had a bit of batter left over, so it would probably be about the right amount of batter for a 9″ pan. Just make sure you spray the bowl well with baking spray, and if you’re concerned about sticking you can put a few thin wedge-shaped pieces of baking paper into the bowl for extra insurance against sticking. Hope that helps 🙂
Have you any advice for making this more chocolately? Yours looks lovely and dark but mine didn’t quite come out that colour and didn’t taste chocolately enough for me. I used 70% chocolate and used the coffee powder as well. Should I up the cocoa powder and use less flour? Decrease the sugar? Thank you!
Hi Rachel, yes you can definitely add extra cocoa if you want. I sometimes throw in an extra tablespoon or two in if I’m using a lighter cocoa. If it’s only a couple of tablespoons then you don’t need to reduce the flour, but any more than that and I would adjust the flour amount. You can also add a bit more chocolate, it’s such a forgiving recipe that if I break off chocolate to chop up and I break off more than I need I’ll often just throw it in anyway. Hope that helps! 🙂
Thank you so much! I added an extra Tbsp of cocoa powder and it was perfect! This cake is amazing, it’s so soft and moist and it rose beautifully, you can’t tell it’s gluten free at all! It also stays soft for days after, it doesn’t dry out at all.
I made this in a 15×13″ pan (3 layers) for a party and it baked in 35 minutes with a heating core, just incase anyone wants to try this in a similar size pan. I baked it at 140 in a fan/convection oven. It also held up to very heavy cake toppers without sinking!
Thank you for this recipe! It was a big hit!
I made this last night for my son’s 5th birthday party tomorrow. I usually make fondant covered cakes in whatever character my boys ask for. I have a “go to” chocolate cake recipe that always worked well. However, it contained gluten, and I was unable to ever eat it because I am Celiac.
I decided to make the gluten free version of this cake after reading all the positive comments. After spending all day carving the cake, filling it with Swiss Buttercream Icing and covering it in ganache as well as fondant, it is holding up really well. I cannot wait to serve it tomorrow, but I had to comment now, after eating a leftover portion, that this gluten free cake tastes better than my old gluten version! It is moist and light and extremely delicious!
Thank you SO MUCH for developing and sharing this recipe! You are truly a culinary genius!!
P.S Now I can’t wait to finally start on your fruitcake recipe next week!
Hi Shannon! Yay, I’m so glad you love this recipe as much as I do! I could eat it every day for the rest of my life. And it totally doesn’t miss the gluten at all (neither do I, when eating this cake 😉 ) I hope everyone else enjoyed it, and that you end up loving the fruit cake too 🙂 xx
Just found your site while looking for a sturdy moist cake recipe for a gravity defying beer bottle over a beer glass cake. Would I be able to cook this in two 8inch tins and if so for how long? Work colleagues will appreciate my practice cakes until I find the right recipe. Thank you.
Hi Isabel, yes you can definitely bake this in two tins, I’d suggest checking them after about 45 minutes to an hour. Usually with this cake you can smell when it’s nearly done, so once it starts smelling really chocolatey, then give it a check 🙂
Hi Nicole,
I made this as a test run for my daughter’s wedding … awesome flavour but texture was a bit ‘Spongey” not like a sponge cake bu t kitchen sponge…denser than i thought it shouldbe and bouncy…does that make sense…i used your basic flour mix recipe. Any ideas What went wrong oir is thi s how it should be.
Ps do you do a gf carrot cake?
Donreve
Hi Donreve, I’m really sorry to hear the cake didn’t work out! I’m not sure exactly what might have gone wrong though, as I’ve never had it come out with that kind of texture before, it’s very strange. My best guess is that it could be an issue with the xanthan gum, maybe it was a particularly potent batch, so perhaps if you tried it again you could reduce the amount of xanthan gum, and maybe mix it a little less at the last stage, just to avoid overworking the gum. I’m sorry I can’t be more help, it’s got me baffled ?
Hi again Natalie
I will try again…and maybe not use the electric mixer when i add flour, choc mix and sour cream…
Thanks
No worries, I hope that helps. Oh and I’m sorry I forgot to answer your carrot cake question! I actually don’t have a carrot cake recipe I can recommend, all the times I’ve made a GF carrot cake it’s been nice but always too light and soft to be able to decorate. It’s on my list of cakes to try and tweak to make it more sturdy and ok for decorating. So I’m afraid I can’t help with a recipe yet, sorry!
Hi Natalie,
This may be a silly question, but how many layers does the recipe make?
For example, is it enough to cut into 4 layers, or do I need make 4x the recipe?
Hi Toni, you should get four 3/4″ – 1″ thick layers from this cake 🙂 The whole cake is usually around 3.5″ – 4″ tall when baked.
This recipe is incredible. My husband is celiac and I have so missed “real” tasting chocolate cake. Do you have a recommendation for a vanilla cake like this? Or do you just use your white chocolate mud cake any time you require a white cake? Eagerly waiting your response.
Hi Samantha, I wish I could give you a vanilla cake recipe that’s as good as this one, but unfortunately I’m still hunting for one! I’ve adapted a few different vanilla cakes and I still haven’t sussed out a version that’s as stable, consistent and unnoticeably gluten-free like the devil’s food cake is. As soon as I find one I will have it up on the blog as quickly as possible. Sorry I can’t help in the meantime though!
I LOVE this recipe! I made a castle cake with it for my daughter’s 4th birthday party & no one could tell it was gluten free! It was delicious & I had made so much that I was kept in gf cake for a whole week! One of the things I loved the most, when baking, was that the ingredients were given as measurements. Being from the UK, I haven’t a clue about cup sizes, so the was super helpful, thanks. A year later I am back on your website looking for a white cake recipe to turn in to a troll cake. Thank you!
Hi Anja! I’m really glad you love this recipe as much as I do. I’ve baked several of them this week! ? I’m still on the hunt for a white/vanilla cake as good as this, but I’ll be sure to post it as soon as I figure one out.
Would like to do this cake in the next few days but wondering how to make the neopolotin Italian meringue buttercream.. assuming you have used the italian meringue buttercream to decorate the whole cake? I’m wanting to do most/outside of it in the vanilla (white) instead of chocolate (brown).. could you please point me in the direction of a good recipe for it
Hi Amy, I’m so very sorry for the delayed reply, I’m having issues with my comment notifications. So my apologies if this is too late for your cake but I will reply anyway. For this cake I used Italian meringue buttercream, these days I tend to use Swiss meringue buttercream instead (Italian is made with a boiling sugar syrup – Swiss is made by heating the eggs and sugar together over a double boiler) as I have a hand tremor and sometimes pouring the boiling syrup was a bit dangerous when your hand won’t stay still! But the two can be used interchangeably in this case so whichever one you want to use will work.
I have a recipe for Italian meringue buttercream here or if you want to try the Swiss then check out my Neapolitan cupcake recipe. To make the Neapolitan flavours for the cake I just added melted dark chocolate for the choc, and freeze-dried strawberry powder for the strawberry as in that cupcake recipe. You could also use a strawberry extract, but I find the flavour from the powder is much more natural tasting. Hope that helps and sorry again for the delay!
Can you substitute the sour cream with buttermilk for this recipe?
Hi Allan,
I haven’t tried it with buttermilk but I know a couple of readers have tried it with yoghurt and had good results, so I imagine buttermilk would be fine too. It may change the texture slightly as the sour cream contains more fat, but it should still rise nicely with the acid in the buttermilk.
Hope that helps 🙂
I wish to make your Devil’sFood cake (g/f) with the Neapolitan filling. Is the whole recipe available together anywhere as I am unsure of the quantities of the buttercream. Also, it is a fondant decorated birthday cake. Should I use the same buttercream to cover the cake b fore the fondant and what quantity would be needed, please?
Hi Glynis, no sorry, I don’t have the full recipe on my blog anywhere yet. For an 8″ cake I would do a 10 egg white batch of buttercream – Sweetapolita has a recipe for that amount >here< . You’ll need to eyeball about how much buttercream you like to use in your layers, then add freeze-dried strawberry powder to some, and melted and cooled chocolate to some. I don’t tend to take measurements when I flavour buttercream for fillings, I just add it to taste. You may also want to add a bit of pink food colouring to the strawberry buttercream if you want it pinker 💖 I don’t usually do buttercream under fondant (I’m a ganache girl), but that sized recipe will give you enough to do that.
Hope that helps! 🙂
Thank you so much. I will do ganache for the outside too.
No worries 🙂 If you’re doing ganache on the outside you can get away with a smaller batch of buttercream to fill the cake. Actually the one in my Neapolitan cupcake post would probably be enough, you’d just need to split it into three instead of two, and add the melted chocolate to one of them and strawberry powder to another.
Hi! Has anyone tried this as a semi naked cake? Thank you 🙂
Hi Jacqui, I haven’t personally tried it as a semi-naked cake, it should work really well though as it doesn’t tend to get a super hard crust on it, but it does hold together quite well, so it shouldn’t be too messy when you’re icing it. It also stays quite moist, although it can always benefit from a brush of simple syrup, which I think is helpful for most naked and semi-naked cakes. Hope that helps somewhat! 🙂
Thank you 🙂
Hello Natalie,
I am thrilled to bake this cake for a girl friend’s coming birthday who requested for a GF cake.
I woud like to bake it in 6 inch baking tins, as she has a small family.
What would you suggest?
Do I half the recipe and what would be the suggested length of baking time?
Thank you, am excited to hear from you.
Jacqui
Hi Jacqui! 💜 It would depend on how high you want the cake to be, if you halve this recipe and bake it in a 6″ pan it will probably end up about 3 – 3.5″ tall. If you baked it in two pans it would bake faster but you will have two tops that would need levelling, so you’d lose a little more height than if you bake it in one pan.
If you need it taller than that, I would probably just recommend making the full amount of batter, using what you need for that cake and then baking the rest in another pan to snack on (that’s usually just how I roll, I love having leftover cake 😂). The baking time will depend on how many pans you bake it in, for one cake I would probably start checking it after 50-60 minutes, for two pans I’d check after 40 – 45 minutes. Hope that helps 🙂
Hi Natalie,
I hope your well.
Just wondering if you’d have any idea why this cake when I made it on the weekend, had a funny aftertaste & I was wondering whether the “baking sofa” you state in recipe (which is bicarb in Oz of course) was that actually meant to be “baking powder” & this is what may have caused it? Thanks Natalie.
Hi Jen. My apologies for the delayed reply, I’ve had a few days off.
I’m really sorry you had that happen with this cake. The recipe is correct, it is supposed to be baking soda, but I do know the taste you’re talking about as I’ve had it happen a few times with this cake. The annoying thing is that while I make this cake a lot (it’s our go-to cake in my family) and have probably made it 100+ times, I have only had it have that soda taste a few times, so I haven’t been able to nail down why it happened those few times and not any of the others.
It is a relatively high amount of baking soda, but the acid in the sour cream and the brown sugar should be enough to neutralise the soda taste. It could possibly have something to do with the amount of acidity in that particular batch of sour cream, but that’s really only a guess at this stage. I have tried converting the recipe to use baking powder instead but it just wasn’t the same.
If you wanted to try the recipe again, you could try reducing the amount of baking soda slightly – I do this sometimes when making cupcakes with this recipe as cupcakes don’t require as much leavening as a large cake. I have been planning to play around with this recipe again and tinkering with the soda amount is on my list of tweaks to make, so I will update it when I’ve had a chance to do that.
I hope that helps somewhat, and my apologies again.
Take care,
Natalie