Chocolate Layer Cake with Dark Chocolate Frosting

By mtchpr

MAKES 1 8-INCH LAYER CAKE. Pascal, Cybele (2010-10-06). Allergen-Free Baker's Handbook.

Ingredients

• 2 1/2 cups Basic Gluten-Free Flour Mix
• 1 1/4 cups unsweetened cocoa powder
• 1 teaspoon xanthan gum
• 2 1/2 cups granulated sugar
• 2 1/2 teaspoons baking soda
• 1 1/4 teaspoons double-acting baking powder
• 1 1/4 teaspoons salt
• 1 tablespoon Ener-G egg replacer mixed with 1/4 cup rice milk
• 1 1/4 cups rice milk
• 1/2 cup plus 2 tablespoons canola oil
• 1 1/2 teaspoons pure vanilla extract
• 1 1/4 cups warm water

Preparation

Step 1

1.Preheat the oven to 350°F. Grease two 8-inch round cake pans, line with cutout parchment paper, grease again, and dust with a little cocoa powder.
2. In the bowl of a stand mixer fitted with the paddle attachment, whisk together the flour mix, cocoa powder, xanthan gum, sugar, baking soda, baking powder, and salt.
3. Add the egg replacer, rice milk, canola oil, vanilla, and warm water and beat on medium-low speed until smooth, about 3 minutes, scraping down the sides of the bowl as necessary.
4.Divide the batter evenly between the two pans.
5.Bake in the center of the oven for about 45 minutes, rotating the pan halfway through. Bake until the cake is pulling away slightly from the sides of the pans and a skewer inserted into the center of the cake comes out clean.
6.Let cool in the pans on a cooling rack for 30 minutes. Cover the cake pan with a large plate, flip, peel off the parchment paper, and flip the cake back onto the rack, right side up, to cool completely. Repeat with the other cake.
7.Once the cakes have cooled completely, you may use a serrated knife to trim the tops to make them level. Frost with Dark Chocolate Frosting (or Vanilla Frosting, or Chocolate Buttercream Frosting). Once the frosting sets, store covered.