Chocolate Layer Cake

This chocolate cake has earned its place as a family favorite, requested time and again for birthdays, holidays, and everything in between. It’s rich, chocolatey, and reliably crowd-pleasing - even among those who don’t have food allergies. A classic dessert you can feel good about sharing with everyone at the table.

Serves: 12 | Time: 3 hours

Ingredients

Cake

• Butter (for greasing pans)

• 2 ½ cups wheat-free flour blend, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour

• 2 cups almond flour

• 1 cup cocoa powder

• 1 1/2 tsp baking powder

• 1 1/2 tsp baking soda

• 1 tsp salt

• 1 cup buttermilk [1]

• 1 1/2 cups sugar

• 3/4 cup neutral oil (avocado, canola, safflower, etc.)

• 1/2 cup pure maple syrup

• 1 Tbsp vanilla

• 1 cup water, boiling

Frosting

• 2 sticks (1 cup) butter, room temperature

• 1 cup cocoa powder

• 1/2 cup milk

• 4 tsp vanilla

• 5 cups powdered sugar

Instructions

1. Preheat oven to 350°.

2. Grease two 8-inch round pans with butter.

3. If making milk-free, make buttermilk [1]. Set aside.

4. Make the cakes.

   1. In a large bowl or stand mixer with whisk attachment, mix together dry ingredients - flour, almond flour, cocoa powder, baking powder, baking soda, and salt.

   2. In a medium bowl, mix together wet ingredients – buttermilk, sugar, oil, maple syrup, baking soda, baking powder, salt, vanilla, and boiling water.

   3. Add medium bowl wet ingredients to the large bowl dry ingredients. Mix well.

   4. Evenly divide batter into prepared pans using a food scale.

   5. Bake for 35-40 minutes. Use a toothpick to test when done (should come out clean).

   6. Let cakes cool in pans for 30 minutes. Then remove and transfer to a cooling rack to fully cool, about 90 minutes.

5. When ready to assemble cake, make icing. [2]

   1. In a large bowl with hand mixer or stand mixer with whisk attachment, beat the butter on high until fluffy, about 2-3 mins.

   2. Add the cocoa powder, milk, and vanilla. Beat until well incorporated.

   3. Add the powdered sugar a little at a time. Beat until smooth, periodically scraping the sides and bottom of the bowl.

   4. Set aside.

6. Prep the cakes for stacking and icing.

   1. Put the cooled cakes rounded side up on a cutting board.

   2. Horizontally cut off the domed portion of the cake using a breadknife.

7. Ice the cake.

   1. Place first layer of the cake on platter. [3]

   2. Frost the top of the first layer.

   3. Add the second layer of your cake.

   4. Frost top and sides of your cake.

   5. Use a damp paper towel to clean the edge of the platter from any stray frosting.

8. Serve and enjoy!

Allergen Alterations

Milk-free: (1 – for greasing pans and frosting) use vegan butter, such as Violife Plant Butter Unsalted; (2 – for cake batter) make your own buttermilk by combining 1 cup unsweetened alternative milk and 1 Tbsp apple cider vinegar in a glass or small bowl; (3 – for frosting) use unsweetened alternative milk.

Tree nut-free: use oat flour instead of almond flour.

Notes

[1] See ‘Allergen Alterations’ section for how to make milk-free buttermilk, if needed.

[2] Making icing at time of assembly will keep it soft and spreadable. If making ahead, take out of refrigerator 20-30 mins ahead of time to soften.

[3] Place a dollop of icing in the center of your platter to stabilize the cake.