GF Chocolate Layer Cake

One of my best friends is getting married this summer, and this was the cake for her wedding shower this past weekend. First off, I can't take credit for the design - it was the awesome idea of the another one of my best friends. And, I had major help making the cake from my mom and husband.

This was my first attempt at working with store-bought fondant (I used Chef Duff's line from Michael's). I found that making a fondant cake is somewhat difficult and takes a lot of time. But, the outcome is worth it.

The top layer of the cake was the GF Chocolate Layer Cake with Vanilla frosting. The texture was moist, the chocolate flavor was rich, and (best of all) there was no GF after-taste. A quote from another GF friend at the shower sums up this cake quite well, "This tastes like REAL cake!"

Wet Ingredients:
·1 whole egg plus 1 egg white
·⅓ cup canola oil
·½ cup milk plus 1 tsp lemon juice
·½ tsp vanilla
·½ cup coffee
Dry Ingredients:
·1 cup sugar
·1 cup GF all-purpose flour with xanthan gum (if your mix does not include xanthan, add 1 tsp)
·1½ tsp baking powder
·¼ tsp salt
·⅓ cup cocoa powder

Directions:
Preheat oven to 350˚. Grease and flour one 8 inch pan or two small 4-6 inch pans. Beat 2 egg whites on high until fluffy and peaks form. In a separate bowl, combine dry ingredients (sugar, flour, baking powder, salt, and cocoa powder). Measure wet ingredients (1 egg yolk, oil, milk and lemon juice, vanilla, and coffee) and then add wet ingredients to dry ingredients and mix well with an electric mixer. Fold in egg whites. Bake for 35-45 minutes, or until a knife inserted in the middle comes out clean.

Cool on a wire rack. Frost when completely cool. (I've frosted this cake with vanilla frosting and pink buttercream fondant and have also had it with peanut butter frosting - both have tasted great).