Gluten Free Chocolate Cake

 Adapted from the America's Test Kitchen How Can it Be Gluten Free Cookbook.  

Ingredients:

1 cup vegetable oil

6 ounces bittersweet chocolate, chopped 

2 oz (2/3 cup) cocoa powder

7 oz ATK all-purpose gluten free flour blend*

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon xanthan gum

1 teaspoon salt

4 large eggs

2 teaspoons vanilla

10.5 oz (1 1/2 cups) sugar

1 cup whole milk

4 cups frosting/filling

1.  Preheat oven to 350 degrees, making sure oven rack is in the middle.  Line four 6-inch rounds with parchment and spray with nonstick spray.  (Note you can also use 2 nine-inch round pans).

2.  Microwave the oil, chopped chocolate, and cocoa powder on 50% power in 1-minute intervals stirring in-between until melted.  Whisk together until smooth.  Set aside.

3.  In a separate bowl combine the flour blend, baking powder, baking soda, xanthan gum, and salt with a clean whisk.

4.  In the mixer whisk the eggs and vanilla together and then add the sugar until well combined.  Pour the chocolate mixture and the whole milk and combine.  Then slowly add the flour blend mixture until the batter is smooth.  

5.  Divide batter evenly between pans (I use my kitchen scale for this).  Then bake for 22-25 minutes or until toothpick inserted into the center of the cake comes out clean.  For the 9-inch size increase baking time to 28-32 minutes.

6.  Let cakes cook on wire rack for 10 minutes.  Loosen the sides with a knife and then turn out to finish cooling completely.  Level, frost, and fill as desired.

*Can also sub 7oz King Arthur gluten-free multi-purpose flour, but may be more starchy.