Serves 12

Cake ingredients:

cooking spray
2 Tbs. instant espresso powder
1 c. boiling water
½ c. cold water
2 Tbs. pure vanilla extract
½ c. vegetable oil
2 large eggs at room temperature
2 c. gluten-free all purpose baking flour
¾ c. unsweetened cocoa powder
1 c. packed light brown sugar
1 c. granulated sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt

Frosting ingredients:

3 c. semisweet chocolate chips
1½ c. water

Heat the oven to 350° F. Grease two 9" (22.5 cm.) round cake pans with cooking spray; line the bottoms with parchment paper. Grease the paper. In a small bowl, whisk together espresso powder and boiling water; let cool slightly. Whisk in cold water, vanilla, oil and eggs.

In a large bowl, whisk together flour blend, cocoa powder, brown sugar, granulated sugar, baking powder, baking soda and salt. Whisk egg mixture into the flour mixture until just combined; divide batter between the prepared pans. Bake until springy to the touch and a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Let cool completely in the pans and set on a wire rack.

To make frosting, in a large microwavable bowl, melt together the chocolate chips and water on high power, about two minutes; stir until smooth, and let cool to room temperature. With a handheld electric mixer, beat chocolate mixture on medium-high speed until light and whipped, about 12 minutes. If you overwhip the chocolate frosting, just add water, a drizzle at a time, to make it glossy and smooth again.

Run a knife around the edges of the pans to release the layers. Invert one cake layer onto a cake plate, flat side facing up. Using an offset spatula or butter knife, spread about 2 cups of the whipped chocolate frosting evenly on top. Invert the remaining cake layer, rounded side up, onto the frosting. Frost the top and sides of the cake with the remaining frosting. Refrigerate for about 30 minutes before slicing.

Source: Cooking for Isaiah: Gluten-Free and Diary Recipes for Easy, Delicious Meals