CHOCOLATE CAKE

    INGREDIENTS FOR THE CAKE

  • 1 ½ cups (320g) granulated sugar
  • 2 cups (285g) all purpose gluten-free flour i recommend you to use sachar
  • ¾ cup (65g) unsweetened cocoa powder
  • 1 ½ teaspoons (6g) gluten-free baking powder
  • 1 ½ teaspoons (8g) baking soda
  • 1 teaspoon salt (6g)
  • 2 large eggs (110g), room temperature
  • 1 cup milk (260g) (or dairy-free milk)
  • ½ cup (110g) vegetable oil (or oil of choice)
  • 1 ½ teaspoons (4g) gluten-free vanilla extract
  • ¾ cup (150g) boiling water (for activating the cocoa)

INGREDIENTS FOR THE FROSTING

  • ½ cup (115g) butter (or dairy-free butter)
  • 1 ½ teaspoons (4g) gluten-free vanilla extract
  • ½ cup (50g) unsweetened cocoa powder
  • 4 ½ cups (450g) powdered sugar
  • ¼ cup (40-60g) milk (or dairy-free milk)
CHOCOLATE CAKE

INSTRUCTIONS

FOR THE CAKE

  1. Preheat oven to 350°F (180°C). Position rack in center of oven. Grease two 8-inch round cake pans; set aside.
  2. a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt until there are no visible clumps.
  3. Add eggs, milk, oil, and vanilla. Beat with a mixer on medium speed for two minutes.
  4. Stir in boiling water.
  5. Spoon batter evenly into cake pans. Bake for 35 to 38 minutes, or until a toothpick inserted in the center comes out clean.
  6. Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack.

FOR THE FROSTING