Recently my husband found out that he needs to be on a semi-gluten free diet. So with his birthday coming up in August, I thought I would search for a recipe, now he loves chocolate ! I can take it or leave it. Last year I made him a chocolate cream pie from scratch.

This year I'll try the below recipe.

Let me know what you think too. In addition, if you have any others out there send them over.

Gluten-free Chocolate Birthday Cake

Serves 12

2 Tbsp. instant espresso powder

1 cup boiling water

½ cup cold water

2 Tbsp. vanilla extract

½ cup vegetable oil

2 large eggs, at room temperature

2 cups gluten-free flour blend

¾ cup unsweetened cocoa powder

1 cup packed brown sugar

1 cup granulated sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

Frosting:

3 cups semisweet chocolate chip

1 ½ cups water

Preheat oven to 350. Grease two 9-inch round cake pans with cooking spray. Line the bottoms with parchment paper and grease the paper. In a small bowl, whisk together the espresso powder and boiling water; let cool slightly. Whisk in the cold water, vanilla, oil, and eggs.

In a large bowl, whisk together the flour, cocoa powder, brown sugar, granulated sugar, baking powder, baking soda and salt. Whisk the egg mixture into the flour mixture until just combined. Divide the batter evenly between the prepared pans.

Bake until springy to the touch and a toothpick inserted in the center comes out clean – about 25 to 30 minutes. Let cool completely in the pans set on a wire rack.

To make the frosting, melt the chocolate chips and water together in a large microwavable bowl – about 2 minutes. Stir until smooth and let cool to room temperature. With a handheld mixer, beat the chocolate mixture on medium-high speed until light and whipped – about 12 minutes.

Remove cake from pans. Using an offset spatula or butter knife, spread two cups of frosting evenly on one layer. Top with second layer and frost the top and sides with remaining frosting. Refrigerate 30 minutes before slicing.