Gluten-Free [Dairy-Free] Devil's Food Cake

I have a dear friend (and fellow pastor's wife) who has recently found out that she can't have gluten or dairy. So when my youngest had to make an angel food cake for her English class report and I had 12 egg yolks leftover, I decided to find something gluten and dairy free to use them in. I give you gluten and dairy free devil's food cake.

Ingredients 

• 3/4 cup coffee or espresso, cooled
• 1 cup gluten free chocolate chunks (if you are going dairy free as well, Enjoy Life chocolate chunks are my favorite as they taste and melt just like regular chocolate chunks) 
• 1/2 cup unsweetened gluten free cocoa powder  
• 2 1/4 cups all-purpose gluten free flour (I prefer the Bob’s Red Mill or King Arthur cup for cup flour so that I don’t have to keep xanthum gum on hand) 
• 1 1/2 teaspoons baking soda
• 1 cup butter, softened (if going dairy free as well, I love the Country Crock Avocado Plant Butter)
• 1 1/2 cups granulated sugar
• 2 teaspoons vanilla
• 12 egg yolks

Directions

1. Preheat your oven to 350°F and prep your pan(s). I have done this cake as both a bundt and as cupcakes with success. Butter, spray, or line your pan (cupcake liners, or parchment paper for layer cakes). If you use butter or spray, then you may want to flour it to be on the safe side.
2. Toss your chocolate chunks in the top of a double boiler or heatproof bowl over a pot of simmering water and let them melt. Set aside to cool a little bit. (Or place it in a glass liquid measuring cup in the microwave in 30 second increments, stir in between each, until smoothly melted.
3. In another container, whisk together cocoa powder, gf flour, and baking soda.
4. In the bowl of your stand mixer, cube up butter and cream it together with sugar until it’s soft and fluffy. Then add your egg yolks and slide them into the mixer one at a time until they’re fully combined. Scrape down the sides of the bowl occasionally. Add the vanilla as well.
5. Beat in your melted chocolate until combined. Then alternate adding the flour mixture and coffee (flour-coffee-flour-coffee-flour) and mix until the batter is smooth. It gets messy so make sure the mixer is on the lowest setting and use a splatter shield if your mixer has one.
6. Place the batter into the prepared pan(s) and bake until a toothpick inserted in the center comes out clean. Bake times vary as follows depending on what pan you use: 
• Mini Cupcake (72 minis) 12-15 minutes
• Cupcakes (36 regular) – 18-22 minutes
• 2 (9”) round pans or 9”x13” pan (or 3-4 mini bundt pans) –28-35 minutes
• 12-cup bundt pan – 35-50 minutes 
7. Let the cake cool for 10-20 minutes, then remove from the pan(s) onto a cooling rack to cool completely.
8. While the cake is cooling, make up your frosting. I’ve done a gluten-free, dairy-free chocolate buttercream (recipe here), a chocolate marshmallow fluff frosting (homemade marshmallow fluff plus 1/2 cup unsweetened cocoa powder added at the end), and a dark chocolate orange fudge drizzle (recipe here). All three are gluten and dairy free.

Mini Bundt and Monster Cupcake sizes

Chocolate Buttercream and Dark Chocolate Orange Fudge Drizzle