Gluten-free deep chocolate layer cake

This gluten-free chocolate layer cake is dense and moist enough to pack a chocolate punch, but light enough to deserve a creamy chocolate buttercream frosting.

Cake:
½ cup + 2 tablespoons good-quality dutch-processed unsweetened cocoa powder (I used Rodelle Baking Cocoa)
1 cup vegetable oil
1 cup good-quality bittersweet chocolate chips
½ cup + 2 tablespoons white rice flour
3 tablespoons brown rice flour
1 tablespoon almond meal or almond flour
¼ cup oat flour (I make my own oat flour by grinding gluten-free oats in the food processor)
2 tablespoons tapioca starch
1 teaspoon milk powder
1½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon salt
4 large eggs
1½ teaspoons pure vanilla extract (I use Rodelle organic vanilla extract)
½ teaspoon chocolate extract (I use Rodelle chocolate extract, but if you can’t find this, you can just use another ½ teaspoon vanilla extract instead)
1½ cups sugar
1 cup whole milk

Frosting:
1 cup + 2 tablespoons unsalted butter, room temperature
3 tablespoons whole milk
1½ teaspoons pure vanilla extract
3 cups powdered sugar
¾ cups dutch-processed unsweetened cocoa powder
¾ teaspoons instant coffee granules
pinch of salt

View the full recipe at Snixy Kitchen →