For Gluten-Free Chocolate Cake:
- 2 cups + 3 tbsp plain gluten free flour blend
- 1/2 tsp xanthan gum
- 3/8 cup + 1/2 tbsp cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 1/2 cups granulated sugar
- 1/2 tsp salt
- 2 eggs, room temperature
- 1 cup + 2 tsp milk, room temperature
- 1/2 cup + 1 tsp vegetable or sunflower oil
- 1 cup + 2 tsp boiling hot water
For Chocolate Buttercream Frosting:
- 3 sticks unsalted butter, softened
- 2 cups powdered sugar
- 1/2 cup + 1 tbsp cocoa powder
- pinch of salt
- 5 1/3 oz nib mor organic dark chocolate, Original or Extreme, melted and cooled
- Pre-heat the oven to 355 ºF. Line two 7 inch round cake pans with greaseproof/baking paper.
- In a large bowl, sift together the gluten free flour, xanthan gum, baking powder, baking soda and cocoa powder.
- Add the granulated sugar and salt, and whisk well.
- Add the eggs, milk and vegetable/sunflower oil. Whisk well, until smooth.
- Add the boiling hot water, and whisk until runny with no lumps.
- Evenly distribute the cake batter between the two lined cake pans. Bake in the pre-heated oven at 355 ºF for about 40 minutes or until spongy to the touch and an inserted toothpick comes out clean.
- Allow to cool.
- In a stand mixer, or using a hand mixer with the double beater attachments, beat the butter for 2 - 3 minutes, until pale and fluffy.
- Add the powdered sugar, and beat for a further 5 minutes.
- Add the cocoa powder and salt, and beat until evenly distributed in the buttercream.
- Add in the melted (and cooled) dark chocolate, and beat until you get a rich, fluffy chocolate frosting with an even chocolate brown colour.
Assembling the cake:
- If the cakes are domed, level them with a serrated knife.
- Place the bottom layer on a cake stand, and spread a generous layer of frosting on top, but leave enough for frosting the outside of the cake. Then, place the other layer on top of the frosting.
- Use the remaining chocolate buttercream to frost the outside of the cake. Decorate the cake by creating swirls of buttercream with an offset spatula or the back of a spoon.
Original recipe from The Loopy Whisk