Ingredients:

  • 260g gluten-free all-purpose flour blend (with xanthan gum)
  • 400g granulated sugar
  • 75g unsweetened natural cocoa powder
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp fine sea salt
  • 2 extra large eggs, room temperature
  • 240ml whole milk
  • 120ml vegetable oil
  • 2 tsp pure vanilla extract
  • 240ml boiling water
  • 225g unsalted butter, softened
  • 420g powdered sugar, sifted
  • 60g unsweetened cocoa powder (for frosting)
  • 45ml heavy cream
  • 1 tsp vanilla extract (for frosting)

Instructions:

  1. Preheat your oven to 350°F (180°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper circles to prevent sticking.
  2. In a large mixing bowl, whisk together the gluten-free flour, granulated sugar, 75g cocoa powder, baking powder, baking soda, and sea salt. Whisk vigorously to aerate the dry base.
  3. Add the eggs, milk, vegetable oil, and 2 teaspoons of vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes.
  4. Stir in the boiling water by hand. The batter will be very thin, but the heat will hydrate the rice flour and bloom the cocoa.
  5. Pour the batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool in pans for 10 minutes, then transfer to wire racks to cool completely before frosting.
  7. For the buttercream: Beat softened butter, powdered sugar, 60g cocoa, heavy cream, and vanilla until smooth and spreadable. Frost the cooled layers.