Chocolate Cake - Gluten Free

Denise's Fave Birthday Cake

Servings: 16 Serving

Ingredients

The Most Amazing Chocolate Cake - BEST EVER

CAKE INGREDIENTS:

·        3 cups all-purpose flour (or gluten free Cup4Cup brand flour)

·        3 cups granulated sugar

·        1 1/2 cups unsweetened cocoa powder

·        1 tablespoon baking soda

·        1 1/2 teaspoons baking powder

·        1 1/2 teaspoons salt

·        4 large eggs

·        1 1/2 cups buttermilk

·        1 1/2 cups warm water (or brewed coffee)

·        1/2 cup vegetable oil (or melted organic raw coconut oil)

·        2 teaspoons vanilla extract

NOTE:  Extra flour or cocoa powder and butter to grease and "flour" the pan.

Instructions

The Most Amazing Chocolate Cake

           1.Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour or cocoa powder and tap out                  the excess.

2.Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.  

3.Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. DO NOT OVER MIX GLUTEN FREE FLOUR.

4.Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.

5.Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.

6.Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.

7.Frost with your favorite frosting and enjoy!

Chocolate-Hazelnut French Buttercream

·3 large egg yolks, room temperature

·1 large egg, room temperature

·½ teaspoon kosher salt

·¾ cup sugar

·1¼ cups (2½ sticks) unsalted butter, room temperature, cut into pieces  (try vegan butter)

·1 cup Nutella

·1 teaspoon vanilla extract

Special Equipment

·A candy thermometer

INSTRUCTIONS

1. ·While cake is chilling, beat egg yolks, egg, and salt in the bowl of a stand mixer fitted with the whisk attachment until mixture is pale and thick and falls back onto itself in a slowly dissipating ribbon, about 5 minutes.
2. ·Meanwhile, bring sugar and 3 Tbsp. water to a boil in a small saucepan over medium heat, stirring until sugar is dissolved. Clip thermometer to the side of saucepan and boil, swirling pan (do not stir), until thermometer registers 238˚. Immediately remove from heat.
3. ·Reduce mixer speed to low and gradually stream hot sugar syrup into eggs aiming for where the egg meets the side of the bowl (this will prevent hot sugar from splattering). Increase speed to high and beat mixture until light and fluffy and sides of bowl are cool to the touch, 5–8 minutes.
4. ·Add butter a piece at a time, beating to thoroughly incorporate before adding the next piece and scraping down sides of bowl often. Add Nutella and vanilla and beat, scraping down sides and bottom of bowl, until mixture is smooth and homogenous.
5. ·Spread buttercream all over top and sides of chilled cake, making decorative swirls and swooshes. Decorate with sprinkles, if desired.  CHILLED helps because this buttercream is deliciously soft and melts easy.  
6. ·Do Ahead: Cake can be assembled 1 day ahead. Chill uncovered.

Left over cake slices freeze really well!

OH!  This recipe needs to be doubled for this 3 layer cake.  Otherwise it is only a very thin layer everywhere.  I can't remember where I found this recipe, but it was used for a regular 2 layer cake.