1/2 cup cocoa powder 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1 cup gf flour 1/4 teaspoon salt 1/4 teaspoon baking soda 3 large eggs, at room temperature 1 egg yolk, at room temperature 2/3 cup vegetable oil 1-1/3 cups sugar Confectioner's sugar for dusting
Preheat oven to 325 degrees. Grease an 8" round cake pan or a springform pan with oil and line the bottom with parchment paper. Oil the paper and dust it with flour. In a small saucepan, boil 1/2 cup of water. Stir 8 Tablespoons of the boiling water into the cocoa until it's smooth and glossy. Stir in vanilla and almond extracts. Set aside. In another bowl, mix flour, salt and baking soda together, set aside. In a bowl, combine eggs, yolk, oil and sugar and beat with electric mixer on medium setting until thick and creamy, 2-3 minutes. Reduce the speed to low and gradually add the warm cocoa mixture. Mix until well combined. Gradually add dry ingredients, until combined. Pour batter into the prepared pan and bake in center of the oven for 55-60 minutes, or until an inserted toothpick comes out clean. Place the pan on a rack and run a knife aroung the edge. Let cool for 10 minutes. Place a second rack on top of the cake and flip upside down. Carefully lift the pan from the cake and peel off the parchement paper. Let the cake cool completely. Before serving sprinkle the top of the cake with confectioner's sugar.