Ingredients
- Ingredients
- 2 cups (280g) Better Batter all-purpose gluten-free flour
- 3/4 cup (60g) unsweetened natural cocoa powder
- 1 1/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 1/2 cups (327g) packed light brown sugar
- 8 tablespoons (112g) unsalted butter, at room temperature
- 1/2 cup (120g) sour cream, at room temperature
- 2 extra-large eggs at room temperature, beaten
- 1 teaspoon pure vanilla extract
- 1 1/3 cups warm water
- Chocolate Buttercream Frosting, at room temperature
Preparation
Step 1
Instructions
Preheat your oven to 325 degrees F. Grease 10 mini 4-inch round cake pans or a USA Pans mini round cake panel pan (http://amzn.to/Gzyb9a), and set it aside.
In a large bowl, place the flour, cocoa powder, baking soda, salt and brown sugar, and whisk to combine well. Add the butter, sour cream, eggs, vanilla and water, and mix to combine well. The batter will be thickly pourable.
Fill the wells of the pan (or the mini round cake pans) about halfway full with batter. Shake from side to side to distribute the batter in an even layer. Place in the center of the preheated oven, and bake until a toothpick inserted in the center comes out clean, about 22 minutes. The cake should be a little spongy, not dense. Do not overbake.
Remove the pan from the oven and allow to cool for at least 10 minutes in the pan. Transfer to a wire rack to cool completely.
Once they are cool, cut off the raised tops of the cakes with a large, serrated knife (see photo). Place one mini cake on a piece of parchment paper, cut side down. Spoon a generous amount of frosting on top of the cake, and spread it in an even layer with a small offset spatula. Place another mini cake, cut side down again, on top of the frosting layer. Cover the entire top and sides of the cake, using the offset spatula, in a very thin layer, filling in any gaps between the layers with frosting. This is the crumb coat (see photo). Place the thinly frosted cake in the freezer for 10 minutes, or until firm.
Remove the cake from the freezer, and cover the sides and then the top generously with swirls of frosting (see photo). Refrigerate until set. Serve slightly chilled.