Gâteau au chocolat sans gluten

Ingrédients

• 210 g (1 1/2 cups) gluten-free flour
• 60 g cacao powder
• 200 g (1 cup) sugar
• 1/2 tsp baking soda
• 1/2 tsp salt
• 100 ml light vegetable oil
• 200 ml warm water
• 200 ml lactose-free yogurt (at room temperature)
• 2 eggs
• 1 tsp pure vanilla extract
• 230 g (1 cup) unslated butter (at room temperature)
• 420 g (3 1/2 cups) confectioners sugar
• 40 g ( 1/2 cup) unsweetened natural or dutch-process cocoa powder
• 3 tbsp lactose-free milk (or heavy cream)
• 2 tsp Vanilla Extract
• pinch of salt

Préparation

1. 1

   --- To Make the Cakes: ---

2. 2

   Preheat the oven to 355 ºF (180 ºC) and line two 6 inch round cake pans with greaseproof/baking paper.

3. 3

   In a large bowl, sift together the gluten-free flour, baking powder, baking soda, and cocoa powder. Add the granulated sugar and salt, and whisk well. Add the eggs, yogurt, water, and vegetable/sunflower oil. Whisk well, until you get a smooth cake batter.

4. 4

   Evenly distribute the cake batter between the three-lined cake pans, and bake in the pre-heated oven at 355 ºF (180 ºC) for about 40 minutes or until spongy to the touch and an inserted toothpick comes out clean.

5. 5

   --- To Make the Buttercream ---

6. 6

   Using a handheld or stand mixer fitted with a whisk attachment beat the softened butter on medium speed for 2 minutes until completely smooth and creamy. Add the confectioners’ sugar, cacao powder, milk vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 4 minutes. Add up to 1/4 cup more confectioners’ sugar if frosting is too thin or another tablespoon of milk if frosting is too thick.

7. 7

   --- To Assable the Cake ---

8. 8

   Place one layer of cake on a serving plate, top with 1/2 of the buttercream. Repeat with the remaining layer. Decorate with the remaining buttercream and optionally dark chocolate.