cake - easy chocolate cake, gf

By tinathorn

Ingredients

• 2 cups all-purpose flour (I used a gluten-free flour blend)
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon coffee powder (or espresso powder)
• 1 teaspoon salt
• 2 cups sugar
• 1 cup milk, room temperature
• 1/2 cup vegetable oil
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water
• For the Chocolate Cream Cheese Icing: (Makes 3 cups icing; enough to generously ice a double layer cake or 24 cupcakes)
• (225g) 8 oz package cream cheese, room temp
• 8 Tbsp (115g) (1/2 cup) unsalted butter, room temp
• 3 cups icing sugar (powdered or confectioner’s sugar)
• 1/2 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1 tsp vanilla

Details

Servings 12
Adapted from thekiwicook.com

Preparation

Step 1

For the Chocolate Cake:

Preheat oven to 180ºC (350ºF). Prepare two 8-inch cake pans or one 9-inch pan by spraying with baking spray or greasing and lining with baking paper.
Sift flour, cocoa, baking powder, baking soda, and espresso powder into a large bowl or the bowl of a stand mixer. Add the salt and sugar and whisk to combine (or use the paddle attachment of your electric mixer).
In a separate bowl combine milk, vegetable oil, eggs, and vanilla and whisk until combined. Add to flour mixture and whisk (or beat in the electric mixer on medium speed) until well combined. Carefully add the boiling water and stir (or beat on a low speed) until combined. Once combined, whisk vigorously (or beat on high speed) to add air to the batter for about 1 minute.
Distribute the cake batter evenly between the two (or one, if using) prepared cake pans. Bake for 30-35 minutes (for two cakes) or 50-60 minutes (for one cake), until a toothpick or cake tester inserted in the center comes out clean.
Remove from the oven and allow to cool for about 10 minutes, then remove from the pan and cool completely on a wire rack before icing. If your cake has domed (as mine did), you might like to trim the excess once it’s cooled.
For the Chocolate Cream Cheese Icing:

In the bowl of an electric mixer using paddle attachment (or using an electric hand mixer with a large bowl), beat together 8 oz creamcheese with 8 Tbsp butter on medium/high speed until creamy (3 min), scraping down the bowl as needed.
Sift in 3 cups powdered sugar with 1/2 cup cocoa powder to ensure there are no lumps then add 1/4 tsp salt. Mix on low speed until well combined, scrape down the bowl well then increase to medium/high speed and beat until smooth and whipped (1 min).
Add 1 tsp vanilla and beat on medium/high until smooth (1 min). If you intend to pipe the icing, do it after making rather than refrigerating as it will set too firmly.