Gluten Free Chocolate Cake

Preheat the oven to 350F and grease and line the bottom of (3) 6″ round cake pans or (2) 8″ round cake pans with parchment paper. If you have them, wrap the pans in dampened cake strips.

In a large mixing bowl, whisk together the flour, cocoa, baking powder, baking soda, salt, and sugar.

In a medium bowl, whisk together the coconut oil, eggs, vanilla, milk, and vinegar.

Slowly pour the wet ingredients into the bowl of dry ingredients as you whisk the two together. The batter should then be thick and fudgy at this point.

Pour in the hot water and whisk to combine. The batter should now be very thin.

Evenly distribute the batter between the cake pans and bake for 35-40 minutes for 6″ cakes or 30-35 minutes for 8″ cakes. Test with a toothpick to make sure the cakes are baked through before removing from the oven.

Allow the cakes to cool in the cake pans for about 20 minutes. Then run a knife around the inside of the pan and release the cakes to cool completely before frosting. Transfer the cakes to the refrigerator to speed up the cooling process.

Using a hand or stand mixer with the paddle attachment, mix the butter until smooth.

Mix in the sugar, one cup at a time, until smooth.

Scrape down the bowl and mix in the cocoa powder. Once the frosting becomes too dry, mix in 1 tablespoon of milk.

Now mix in the sour cream. Scrape down the bowl again and mix.

Mix in another 1-2 tablespoons of milk if the frosting appears too thick.

Before assembling, make sure the cakes are completely chilled. If they’re even the slightest bit warm, the frosting will melt on the cakes.

First, if the cakes need it, use a knife or cake leveler to level off the surface of the cakes.

Spread a layer of frosting between each cake layer and then spread a thin crumb coat over the entire cake. Chill the cake for about 30 minutes to set the layers and crumb coat.

Once chilled, spread the remaining frosting over the entire cake. Top with sprinkles, flowers, nuts, or more chocolate. Enjoy!