Ingredients
1 cup (80 gms) unsweetened cocoa powder
1 cup hot water or coffee (240 ml)
2 cups sugar (400 gms)
1 ¾ cup (210 gms) all-purpose gluten-free flour blend
1-3/4 teaspoon baking powder
1-1/2 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup plain Greek yoghurt (240 ml)
½ cup vegetable oil (120 ml)
2 tsp vanilla extract
Chocolate cream frosting
Method
1. Preheat the oven to 350°C. Line the bottom of two 8-inch cake pans with parchment paper, then grease the sides.
2. In a large mixing bowl, add the eggs, sugar, vanilla and mix until creamy.
3. Add the oil, yoghurt and mix well, then while mixing, start adding the coffee and set aside.
4. In another large bowl, add the gluten free flour, baking soda, baking powder, salt and cocoa and mix until everything is incorporated.
5. Mix the dry ingredients with the wet ingredients using a whisk, then with a spatula, to make sure nothing is sticking to the bowl's base.
6. Pour the batter into the two prepared pans and place in the center of the preheated oven. Bake for 33 to 37 minutes or until a toothpick inserted in the center of the cakes come out clean.
7. Let cool in the cake pans for 5 to 10 minutes then run a knife around the edge of the pans to loosen the cake from the pans. Invert the cakes onto a cooling rack and remove the parchment paper.
8. Fill the cake with the chocolate cream frosting and decorate with chocolate chips on top.
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