Dark Chocolate Chocolate Chip Triple Layer Cake {Gluten Free}

Dark Chocolate Chocolate Chip Triple Layer Cake {Gluten Free}

Dark Chocolate Chocolate Chip Triple Layer Cake {Gluten Free}
12 ounces dark chocolate, chopped
1 1/2 sticks unsalted butter, cut into pieces (6 oz. butter)
1 tablespoon vanilla extract
7 large eggs
1 cup light brown sugar, packed
1/2 cup white cane sugar
1/4 cup unsweetened cocoa
1/2 cup Karina’s Basic Gluten-Free Flour Mix or almond flour
1/2 cup dark chocolate chips

Karina’s {The Gluten-Free Goddess} Basic Gluten-Free Flour Mix
1 cup sorghum flour (aka jowar flour) or brown rice flour
1 cup tapioca starch or potato starch (not potato flour)
1/3 to 1/2 cup almond meal, buckwheat flour, or millet flour
1 teaspoon xanthan gum

Note: To make this a triple layer cake we double this recipe and bake off (3) 9-inch round cakes.

Preheat oven to 350 degrees F.
Grease desired baking pans.
Place the chocolate and butter in a medium saucepan or double broiler, and set the pan into a slightly larger sauce pan filled with two inches of hot water; bring the water to a simmer and slowly melt the chocolate and butter together.
Stir with a wooden spoon until the chocolate and butter are melted together.
Remove the pans from the heat, and set aside the pan of chocolate and allow it to cool a bit (to warmish).
Stir it often to keep it smooth. (Or you could do this melting thing the postmodern way and heat it in a glass dish in the microwave.)
Using an electric mixer, beat the heck out of the eggs until they appear light colored and frothy; add the sugar and beat it all again until the mixture is thick and flows in ribbons, about 5-6 minutes.
Slowly pour about half of the warm chocolate into the egg-sugar mixture (to gently temper it).
Beat on low to combine.
At this point switch over to a wooden spoon, and blend in the remaining chocolate by hand.
Add the vanilla.
Sift the cocoa into the batter and gently mix.
Add the almond flour, do the same.
Lightly combine.
Add the dark chocolate chips.
Pour the batter into the prepared pan(s) and bake at 350 degrees F. for about 45 minutes.
Ovens vary! Error on the near side if you like a fudge-like texture; bake it longer and it becomes drier, more cake-like.
Note: the top of the cake may be cracked – that’s fine. A toothpick inserted into the cake’s center will emerge clean with a few moist crumbs when done.
Cool the cake in the pan, on a wire rack.
Loosen the cake from the edges of the pan with a small flexible spatula.
You may serve the cake right side up or invert it onto a 9-inch serving plate if you are building the three-layer version.
Frost as desired or just dust with powdered sugar if you are making the single layer version.

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