Chocolate Cake {from Scratch}
Yield: 2 cake rounds
Ingredients
2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
2 cups sugar
1 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 eggs, room temperature
1 cup sour cream
1 1/3 cups coffee, cooled
1/3 cup vegetable oil
2 tsp vanilla
Directions
1. Preheat oven to 350°F.
2. Grease two 9-inch round cake pans with nonstick spray, line bottom with parchment, and spray again.
3. Whisk dry ingredients together. Add wet ingredients and mix until just combined. Divide evenly between cake pans.
4. Bake for 35 minutes, or until cakes are set and toothpick inserted in center comes out clean.
5. Cool in pans for 10 minutes, then remove cakes from pans, discard parchment, and place cakes on wire rack to cool completely before frosting.
Recipe adapted from Pinch of Yum.
