3 Cups (12 oz or 340g) Better Batter All Purpose Flour
2 cups sugar
7 tablespoons cocoa
2 teaspoons baking soda
½ teaspoon salt
3/4 cup Extra Virgin Olive Oil
2 tablespoons white vinegar
1 tablespoon vanilla extract
2 cups cold water


Preheat the oven to 350.
In a large mixing bowl sift together the flour, sugar, cocoa, baking soda and salt.

Set the bowl to the mixer and with your mixer on low speed, pour in the oil, vinegar, vanilla, and water; beat until smooth… about 30 seconds on high.

Pour the mixture into two 9″ pans coated with butter and dusted with more gluten free flour.

Bake for 40 minutes or until a toothpick inserted in the center of the cake comes out clean.

Put the cake pans on cooling racks and cool for 15 to 20 minutes before removing the cakes from the pans to cool completely.

In the meantime, prepare the whipped cream filling and the mocha glaze.

For the Whipped Cream
2 cups whipping cream
1 teaspoon pure vanilla extract
3 tablespoons sugar

Combine the whipping cream, vanilla, and sugar.
Beat the mixture until stiff peaks form.
Spread the whipped cream over one of the cakes, then set the other cake on top.

For the Mocha Glaze
2 tablespoons powdered instant espresso
¼ cup boiling water
1 ½ cups heavy cream
2 tablespoons light corn syrup
2 2/3 cups finely chopped dark chocolate

Stir together the instant espresso and boiling water until smooth. Set aside.

Combine the cream and the corn syrup in a heavy saucepan and bring to a boil over medium heat.

Remove the pan from the heat and stir in the espresso.

Pour the mixture over the chocolate and let sit, covered, for 2 to 3 minutes.
Stir until the chocolate is completely melted and the sauce is very smooth.

Keep warm until ready to use, then pour it over the cake.

You can view step by step photo instructions at: http://whatsfordinner-momwhatsfordinner.blogspot.com/2011/05/chocolate-olive-oil-cake-gluten-free.html