O.M.GEE Chocolate Cake

Yay.. it is everyones favorite day of the week; Friday!!! One of the best days of the week. Payday for some, weekend for most and, if you're like most, you'll reward yourself with a nice extra large cocktail after a long week at the office or school. This week was one of our friends birthdays! I love it when my friends or family have birthday's. I just love spoiling the people I love on their day. Plus, I know how I feel when it's my birthday. Let's just put it this way; everyone on my block knows that it is my birthday and that it is my birthday for the entire week.. no less. no more. an entire week. I don't particularly care about getting gifts, I just want a cake and for everyone to know it is my day and to enjoy it with me. I took compete advantage that it was our friend Patrick's birthday, called my friend Mallory over and her and I made him a mouth-watering, gluten-free chocolate cake. Patrick doesn't usually eat gluten-free, unless he's having dinner at our house, he knows its gluten-free. But both Mallory and Patrick loved the cake & said they couldn't even tell it was gluten-free! (winning!)- It is also nice when you have Celiac Disease to offer to make something because then you know its gluten-free, and hasn't been cross contaminated on accident.
This chocolate cake recipe I actually got from my cookbook called "In the Kitchen with Gluten Free Mama". (She makes the most AMAZING flour. I actually use her flour for everything I bake.) It's her rich chocolate cake, except I threw in a couple of my own mixes to it. Here is the recipe:

2 Cups- Mama' Almond or Coconut Blend Flour
1/2 Cup- cocoa (Hershey's is gluten-free & tasty)
1/2 tsp- Salt
2 tsp- baking powder (make sure it's gluten-free)
1tsp.- xanthan gum

3/4 Cup- butter (I use unsalted)*
2 Cups- sugar
4 eggs
2tsp- vanilla
1 1/4 cups- milk*
1 cup- semi sweet chocolate chips
*-You can also use dairy free margarin and diary free milk.

Baking Directions:
Preheat over to 350. Grease 2 9in cake pans.
Mix together flour, cocoa, salt, baking powder and xanthan gum
Cream butter and sugar together in a separate bowl. Add eggs one at a time until mixed in. Mix in vanilla. Scrape down sides of bowl. Then alternate adding flour and milk until all the flour is combined, then mix for 30 seconds longer.
Pour evenly into each pan. Bake for 30-40 minutes.
Before you put your 2 cake pans in the oven, take one cake pan at a time and knock the bottom of the cake pan on the countertop a few times. This helps to remove any air bubbles that may have formed. (Thanks, Mallory for the tip)
After 30 minutes take a tooth pick and stick it in the center of the cake. If the toothpick is clean when you remove it, the cake is done.
Let both cakes cool for about 30 minutes. I like to let them cool long enough for the center to still be warm. Frost one of the cakes after you have removed it from the pan. Before you put the other piece of the cake on top, take 1/2 of your semi sweet chocolate chips and sprinkle them on top of the frosting. Then, you can place the other piece of the cake on top, frost and garnish it when the other half of your chocolate chips.

The best time to eat this cake is when it is still warm, the cake melts the chocolate chips and chocolate just oozes out! I started calling this my O.M.Geee Cake because, well everyone says "Oh My Goshhh", with cake still in their mouth ;] Enjoy everyone! And I hope everyone has a great, safe, happy, healthy, gluten-free weekend!!