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Ingredients
US|METRIC
2 SERVINGS
- 1/2 cup unsweetened cocoa powder (+ 2 tablespoons, good-quality dutch-processed, I used Rodelle Baking Cocoa)
- 1 cup vegetable oil
- 1 cup bittersweet chocolate chips (good-quality)
- 1/2 cup white rice flour
- 3 Tbsp. brown rice flour
- 1 Tbsp. almond meal (or almond flour)
- 1/4 cup oat flour (I make my own oat flour by grinding gluten-free oats in the food processor)
- 2 Tbsp. tapioca starch
- 1 tsp. milk powder
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. xanthan gum
- 1 tsp. salt
- 4 large eggs
- 1 1/2 tsp. pure vanilla extract (I use Rodelle organic vanilla extract)
- 1/2 tsp. chocolate extract (I use Rodelle chocolate extract, but if you can't find this, you can just use another ½ teaspoon vanilla extract instead)
- 1 1/2 cups sugar
- 1 cup whole milk
- frosting (recipe below)
- 1 cup unsalted butter (+ 2 tablespoons, room temperature)
- 3 Tbsp. whole milk
- 1 1/2 tsp. pure vanilla extract
- 3 cups powdered sugar
- 3/4 cup unsweetened cocoa powder ( dutch-processed)
- 3/4 tsp. coffee granules ( instant)
- 1 pinch salt
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