Gluten-Free Double Chocolate Mint Cake

Preheat oven to 350 F. Grease three 9 inch round cake pans and line the bottom with parchment paper. Set pans aside.

In the bowl of a stand mixer add sugar and butter and beat until combined. Add eggs and mix until light in color. Add oil, milk, and vanilla.

Combine cocoa powder, baking powder, baking soda and salt in a small bowl.

Slowly add boiling water into the bowl of the stand mixer and then mix in the dry ingredients. Scrape the sides of the bowl and add gluten-free flour. Mix on medium speed for about 2 minutes.

Spread batter evenly into your prepared cake pans. Bake for 22-25 minutes or until a toothpick inserted in the center of a cake comes out clean. Remove pans from oven and set on a rack. Let cakes cool completely before frosting.

For the frosting:
In the clean bowl of a stand mixer add butter and confectioners’ sugar and mix until there are no longer big chunks. Slowly add the milk, making sure to add only enough to ensure your frosting doesn’t become to thin. Add vanilla and mix until smooth and creamy.

Remove cooled cakes from their pans. Put the first layer on your cake platter and frost the top. Add the second layer of cake and frost the top. Add the third cake layer and frost all layers. Garnish with flaked toasted coconut which is optional.