Makes one 8" cake Difficulty
For Cake: 2 Tablespoons unsalted butter, melted 2 Tablespoons gf flour 1/2 cup buttermilk 1 stick unsalted butter, cut into pieces 1/3 cup Hershey’s cocoa powder 1 cup sugar 1 teaspoon baking soda 1 teaspoon vanilla extract 5 large eggs, separated 1 cup gf flour
For Frosting: 2/3 cup water 1-1/2 cups sugar 1/4 cup light corn syrup 2 sticks cold unsalted butter, cut into 1/2" slices 4 ounces bittersweet gf chocolate, cut into pieces, melted over simmering water then cooled to room temperature 1 teaspoon vanilla extract
For Cake: Preheat the oven to 325 degrees and set the rack on the lower level. Cut pieces of parchment paper to fit the bottom of two 8" cake pans. Brush 2 Tablespoons melted butter all over the bottom and sides of pans. Place the parchment paper in the bottom of pans and coat with melted butter. Sprinkle with 2 Tablespoons flour and shake pan so that flour covers bottoms and sides. Heat the buttermilk and butter pieces in a small saucepan over low heat until the butter melts. In a separate bowl, mix the cocoa and 1/2 cup sugar together. Blend in baking soda and vanilla and then the warm buttermilk butter mixture. Whisk until the sugar and cocoa are dissolved. Set aside. In a large bowl, beat with an electric mixer the egg whites on high until foamy and gradually add the remaining 1/2 cup sugar. Continue beating at high speed until peaks form. Whisk the egg yolks into the chocolate mixture and then blend in the flour. With a rubber spatula, fold in the egg white mixture until all is blended. Pour the batter into the pans and bake for 35 minutes or until an inserted toothpick comes out clean. The pans should be about 1" apart. Remove from oven and set on racks for 5 minutes. Turn the cakes out onto the racks, leaving the parchment paper attached. Let cakes cool completely.
For Frosting: Pour the water into a heavy saucepan and stir in sugar and corn syrup, stirring until sugar has completely dissolved. Set pan over moderately high heat and boil to the soft ball stage at 235 degrees F. Pour the hot syrup into a large bowl and beat with an electric mixer at moderately high speed. Add a piece of the butter and continue whipping until it has been absorbed then add another piece. Continue until all butter has been added. Whip in the cool melted chocolate and vanilla and continue whipping until the frosting is smooth. Place one cake on a cake platter and frost. Place second cake ontop of first and frost.
This cake is truely a chocolate delight. Perfect for a birthday cake. We used the Gluten-Free Pantry’s Country French Bread Mix as a direct substitution for flour. The frosting takes a little work, but this divine cake is well worth the effort.