This is a recipe for chocolate cake.
It would be rude of you to mention that I already have several chocolate cake recipes on the blog (I think five, but even I have lost count).
Will you stop giving me that look? THERE IS NOTHING WRONG WITH CHOCOLATE CAKE.
I’m not going to say that this one is the best chocolate cake recipe on here, because that would probably result in some hurt feelings (I’m talking about the other cakes here. They’re oversensitive sometimes).
I apologize for just saying that cakes have feelings.
I will, however, dare to say that this is a good cake. It tastes like one of those gluten-stuffed birthday cakes that you used to love.
Even if you make this cake for no other reason, make it for the frosting alone. It’s creamy, rich, smooth—everything frosting should be. I’m surprised that this cake got any frosting put onto it at all because I’ll admit that there were numerous…ahem…taste testers.
Yes, that’s what I meant. Taste testers.
- --Dry Ingredients--
- ¾ cup rice flour
- ¼ cup almond flour
- ½ cup cornstarch
- 1 teaspoon guar gum OR xanthan gum
- 1 cup sugar
- 1 cup cocoa (I used extra dark dutch cocoa)
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- Pinch of salt
- --Wet Ingredients--
- 2 eggs
- ¾ cup milk
- ¼ cup plain full-fat yogurt (okay, fine. If you insist upon the low-fat, go ahead and use it)
- ½ cup olive oil
- 1 tablespoon vanilla extract
- ¾ cup hot coffee
- --Chocolate Buttercream Frosting--
- 2 sticks butter, soft
- 2 cups powdered sugar
- ¼ cup cocoa
- 2 teaspoons vanilla extract
- 2 tablespoons milk
- --For the Chocolate Cake--
- Grease two eight inch springform cake pans. Preheat the oven to 350 degrees F.
- Combine the dry ingredients in a medium sized bowl. Set aside.
- In another bowl, beat together all of the wet ingredients EXCEPT for the coffee.
- Add the dry ingredients to the wet ingredients and beat until combined.
- Add the hot coffee to the mix and beat until combined.
- Pour into the prepared pans and cook for about 25 minutes, until the cake appears to be set. IT'S VERY IMPORTANT not to overcook this cake. Signs of doneness: Toothpick inserted comes out clean, top is firm but still soft (the surface shouldn’t break under your finger, but it should feel springy). Remember that the cake will continue cooking for a few minutes after you remove it from the oven, so it should seem a bit undercooked when you take it out.
- Cool completely before frosting.
- --For the Buttercream Frosting--
- Beat the butter and sugar for about 2 minutes until the ingredients are completely combined. I actually beat it for about a minute and then used my hands to mix it up the rest of the way. My butter was a bit cold so using my hands worked well to soften it and get it to sort of “melt” into the sugar.
- Add the remaining ingredients and beat until combined. Set aside until the cake is cooled.
- This frosting is creamy enough that you can just sort of spread it onto the cake and still get it to look nice (please note my laziness and complete inability to perfectly frost a cake).
- To assemble the two layers:
- Completely frost the bottom layer, giving it a nice thick coat on the top.
- Put a plate upside down on top of the top layer, then flip the whole thing over so that the layer is laying upside down on the plate.
- Gently remove the cake pan bottom. I used a thin spatula to separate it from the pan (it didn’t stick much at all, but to get it to separate smoothly you might want to loosen it up with a spatula).
- Once the bottom of the pan is removed from the top layer, flip it quickly on top of the bottom layer (which is already frosted at this point). If it isn’t exactly centered just gently shift it over.
- Spread on more frosting until the cake is completely coated.
- Then, eat it.