Step 1

Preheat oven to 350 degrees and spray 2 8-inch cake pans with non-stick spray. Line the bottom of the pans with parchment paper and spray that parchment paper with non-stick spray.

Step 2

In the bowl of a stand mixer, sift together the flour, xanthan gum, sugar, cocoa powder, baking soda, baking powder and salt. Use the paddle attachment to mix the dry ingredients on low speed.

Step 3

In a separate bowl, whisk together the eggs, buttermilk, oil and vanilla.

Step 4

With the mixer running on low speed, slowly pour the wet ingredients into the dry ingredients. Mix until completely combined.

Step 5

Scrape down the sides and bottom of the bowl and pour in the hot coffee. Mix on low until incorporated.

Step 6

Pour the batter (it will be very thin and pretty liquidy) evenly between the two pans. Bake at 350 degrees for 35 - 40 minutes. (Mine take about 37 minutes.)

Step 7

Cool the cakes on a wire rack (in the pan) for 20 minutes. Carefully remove the cakes from the pans and cool completely on a wire rack.

Step 8

When the cakes are cool, prepare the buttercream.

Step 9

Add the butter to the bowl of a stand mixer and beat until completely smooth. Add the powdered sugar and cocoa powder and mix on low to combine. Mix in the vanilla extract and heavy cream.

Step 10

Turn the mixer to a medium-high speed and beat for 1-2 minutes or until the frosting is light and fluffy.

Step 11

Frost the cake as desired!