This can be made in a 10" Bundt cake pan or 3-9" round cake pans.
Preheat oven to 350℉
3/4 cup boiling water
3/4 cup Dutch cocoa
1 cup plain yogurt
2 1/2 cups QUeen Milling Gluten Free All Purpose Flour Blend
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp salt
3/4 cup unsalted butter softened
2 cups sugar
1 1/2 tsp. vanilla extract
Grease and flour three 9 inch round layer cake pans or Bundt pan.
Pour boiling water over cocoa to dissolve.
Stir in yogurt until smooth; set aside and cool.
Sift together flour, baking soda, baking powder and salt.
Beat together butter and sugar in a large bowl with electric mixer on medium speed until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.
Reduce to low speed add dry ingredients into batter alternating with cocoa mixture, increase to medium speed until blended. ( approx. one minute)
Pour into pans dividing batter equally. Bake for 25 minutes or until centers spring back. If using Bundt pan bake for 45-55 minutes until center springs back and toothpick inserted comes out clean.
Cool cakes for 10 minutes before turning out of pan.
Cream Cheese Frosting:
Beat 8 ounces of softened cream cheese until fluffy
Beat in 1/2 cup of sifted confectioners sugar (powdered sugar) until smooth.
Beat in 2 tbsp. orange flavoured liqueur and 1/2 tsp vanilla *
Beat in another 3/4 of confectioner's sugar.
Add 1 1/2 cups of heavy cream and beat until stiff.
Frost each cake layer with frosting and refrigerate.
* Substitute orange liqueur - 2 tbsp of orange juice with 1/2 tsp of orange extract.