For the cake:
2 cups (400 grams) sugar
1 3/4 cups (220 grams) gluten free flour (I used Bob’s Red Mill GF 1:1 Baking Flour)
1 cup (120 grams) dark cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk (I used almond milk mixed with 1 teaspoon lemon juice)
2 eggs
3/4 cup vegetable oil
1 tablespoon vanilla extract
1 cup hot water

For the frosting:
2-3 sticks butter, softened (I used 2 sticks and the frosting was delicious but VERY rich. If you prefer a lighter frosting, use 3 sticks).
2 1/2 cups (300 grams) powdered sugar
1 1/4 cups (150 grams) dark cocoa powder
1/2 cup sour cream
2 teaspoons vanilla extract
Dash of salt
1/2 cup hot water
10 ounces dark chocolate (I used 66% cocoa), melted then cooled

For the cake:
1. Preheat oven to 350° F. Line cake pans with parchment paper and spray with non-stick cooking spray. Set aside.
2. In large mixing bowl, add sugar, flour, cocoa powder, baking soda, baking powder and salt. Lightly mix to combine.
3. Add buttermilk, eggs, oil and vanilla extract. Gently mix. Add hot water and slowly mix until fully incorporated.
4. Divide batter evenly between pans.
5. Bake at 350° F for 30-35 minutes if using 6” pans. Adjust time for 8” pans as needed.
6. Remove from the oven and allow cakes to cool in pans for 15 minutes.
7. Remove cakes from pans and allow to cool completely on wire cooling rack.  

For the frosting:
1. Once cakes are ready to assemble, start the frosting. This frosting is very fudgy and is easiest to spread within 30 minutes of finishing it.
2. Over a double boiler or in the microwave, melt 10 ounces of chopped dark chocolate and set aside to cool.
3. Beat butter until creamy.
4. Add sifted powdered sugar and cocoa powder and mix to combine.
5. Add sour cream, hot water, vanilla and pinch of salt and mix until smooth.
6. Once chocolate is mostly cooled, add melted chocolate and mix until smooth and glossy. You are now ready to assemble!

Assembly:
1. Trim tops of cakes if necessary to make them level.
2. Place first cake layer on cake stand.
3. Top with layer of frosting.
4. Add second layer of cake on top and press down to level.
5. Top with layer of frosting.
6. Top with final cake layer, again pressing down until cake is level.
7. Cover entire cake with remaining frosting and decorate as desired.
8. I piped on leftover fudge frosting and added my homemade cookies and cream macarons.
9. Slice and enjoy! Store leftovers in the refrigerator.