How to Make Chocolate Cake

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Bunner's Bake Shop CookbookEveryone loves a big slice of rich chocolate cake, which is why this is one of our most popular cakes at the bakery. We use a beautiful blend of fluffy gluten-free flours, rich fair-trade organic cocoa, and pure organic golden agave nectar to make this cake the showstopper that it is.

  • Yield: 1 (9-inch) double-layer cake


How to Make It
  1. Preheat the oven to 375°F. Spray two 9-inch cake pans with canola oil.
  2. In a large bowl, sift the cocoa powder with both flours and starches, salt, baking powder, baking soda, and xanthan gum. Whisk well to combine.
  3. In a medium bowl, whisk together the agave nectar, oil, applesauce, milk, and vanilla. Pour the wet ingredients into the dry ingredients and mix well, scraping down the bottom and sides of the bowl as necessary.
  4. Divide the batter evenly between the prepared cake pans. Bake for 30 minutes or until a knife or toothpick inserted in the centre of a cake comes out clean.
  5. Let the cakes cool to room temperature, then wrap both cakes, still in their pans, in plastic wrap and refrigerate for at least 2 hours, and up to overnight.
  6. When you’re ready to frost the cake, remove from the pans and place the bottom layer on a serving plate. Spread with one-third of the chocolate buttercream frosting. Place the second layer on top and cover the entire cake with the remaining frosting.

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