For the chocolate cake:

• 2 large eggs, room temperature
• 1 cup (240g) sour cream
• 1/2 cup (120ml) canola oil
• 2 teaspoons vanilla extract
• 1 1/2 cups (190g) gluten free flour (I use Bob’s Red Mill 1:1 Baking Flour)
• 1 cup (100g) unsweetened cocoa powder
• 1 1/2 cups (300g) sugar
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup (180ml) hot water

For the Swiss meringue buttercream:

• 7 egg whites (210 grams)
• 2 cups (400g) sugar
• 3 sticks butter, softened to room temperature
• 1/4 teaspoon salt (omit if using salted butter)
• 1/2 teaspoon peppermint extract

For the chocolate cake:
1. Preheat Oven to 350˚F. Grease two 9 inch round cake pans. Grease sides with butter and line the bottom with parchment paper.
2. In a large mixing bowl combine eggs, sour cream, oil and vanilla. Beat until smooth.
3. Sift in flour and cocoa powder. Whisk to combine. Add sugar, baking soda, baking powdered and salt. Beat until well combined. Gradually add 3/4 cup hot water while mixing until batter is smooth and without lumps.
4. Divide batter between 2 prepared cake pans. Bake at 350˚F for 20-25 minutes or until toothpick comes out clean when inserted into the middle of the cake. Remove cakes from oven and cool cakes in pan for 15-20 minutes. Gently invert onto cooling rack and cool completely to room temperature.

For the Swiss Meringue Buttercream:
1. In a medium pot, add 1-inch of water and bring to simmer.
2. Add egg whites and sugar to stainless steel mixing bowl from your stand mixer and whisk together.
3. Place mixing bowl over pot of simmering water, bowl should be over the steam, not touching the water. Whisk constantly until mixture reaches 160˚F and sugar is fully dissolved.
4. Wipe the water from bottom of mixing bowl and transfer bowl to stand mixer fitted with whisk attachment. Beat on medium-high speed for 15-20 minutes until stiff and glossy peaks form and the bottom of the bowl feels room temperature.
5. Once bowl is at room temperature, switch to paddle attachment, reduce to medium speed and add butter 1 T at a time, adding it just as fast as it is absorbed by meringue. Once all butter is in, scrape down the bowl and continue beating until it reaches a thick whipped consistency.
6. Add peppermint extract and salt (If using) and mix on med-high until incorporated, about 1 minute.
7. Add to piping bag and prepare to assemble cake.

To assemble the cake:
1. Carefully place first cake layer on cake platter or plate and top with layer of frosting. Gently place next cake layer on top and frost the top and sides. Pipe frosting as desired and top with decorations. We used Peppermint Hershey’s Kisses and a sprinkling of cocoa powder.
2. Slice and serve! (Note: this cake can be kept at room temperature for 1 day. If storing longer, refrigerate then bring to room temperature before serving).