3 Layer Chocolate Cake With Chocolate Mousse Filling Gluten Fre

Ingredients

• For the cake
• 3⁄4 cup sorghum flour
• 3⁄4 cup tapioca flour or 3⁄4 cup potato flour
• 3⁄4 cup rice flour
• 1 1⁄2 cups cocoa
• 1 cup semi-sweet chocolate chips
• 4 1⁄2 teaspoons baking soda (corn free brand)
• 1 7⁄8 teaspoons cream of tartar
• 2 1⁄4 teaspoons xanthan gum
• 1 1⁄8 cups unsalted butter
• 1⁄2 teaspoon salt (if you use salted butter do not add additional salt)
• 1 1⁄8 cups brown sugar
• 1 1⁄2 cups granulated sugar
• 4 1⁄2 large eggs
• 3 egg yolks
• 3 teaspoons vanilla
• 1⁄4 cup coconut milk (or 1 1/2 cup milk plus 1/2 Tablespoon lemon juice, let set for 5 mins) or 2 1⁄4 cups buttermilk (or 1 1/2 cup milk plus 1/2 Tablespoon lemon juice, let set for 5 mins)
• 1 -2 teaspoon butter, for greasing the pan
• For the chocolate mousse filling or frosting
• 4 tablespoons unsalted butter (divided and very soft)
• 3⁄4-1 cup semi-sweet chocolate chips (high quality, I used Ghirardelli chocolate. You can also use block chocolate, same measurements)
• 2 cups heavy whipping cream (very cold, I put in the freezer for about 10-15 mins prior to use)
• 1 teaspoon vanilla extract (or 1/2 tsp dark rum with 1/2 tsp vanilla extract)

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