This is my ultimate gluten-free chocolate sponge cake! It tastes every bit as delicious as cake with gluten. Point blank, it's insanely good cake, and I can't think of a single gluten-free cake that tastes better than this one (and I've had A LOT).
Preheat the oven to 355°F and prepare cake pan(s) with parchment paper. See post for details about how to make this recipe with any size pan (including cupcakes).
In a large bowl, combine the gluten-free flour blend, xanthan gum, cocoa powder, baking powder, baking soda, sugar, and salt. Whisk well.
Using a mixer, combine the eggs, milk, oil to form a glossy batter, about 2 minutes on medium speed. Lower the speed and slowly pour the boiling hot water to form a very wet batter.
Evenly distribute the batter between the prepared bake-ware. Tap on the counter to remove any air pockets and bake on the center rack until springy to the touch and a toothpick inserted in the center comes out clean (see post for recommended cook times).
Cool completely then invert and pound on the base of the cake pan to remove.
Gluten-Free Flour Blend:I discussed this in the post. You will need to mix 6 cups of white rice flour with 1 cup tapioca flour. This is the "blend" we are using in this recipe because it works nicely for cake.Cocoa PowderThis refers to natural baking cocoa powder. This is not the same as Dutch process cocoa.EggsFor room temperature eggs, I usually set them on the counter about 1 hour before baking.MilkI used 2%, but you could use skim, whole milk, or dairy free milk such as coconut milk.