Chocolate cake is about the easiest cake to make gluten-free since the cocoa helps to absorb the liquid in the batter, thus, less prone to producing a dense, heavy cake.
50 g rice flour, 50 g tapioca starch, 25 g sorghum flour, 10 g potato starch, 10 g corn starch, 1 tsp xanthan gum, ¾ tsp salt
8 eggs, separated
225 g superfine sugar
40 g unsweetened cocoa powder
30 g butter, barely melted
Preheat the oven to 375F. Prep two 8 or 9-inch cake pans (or molds) by brushing with melted butter and lining with butter parchment, then dusting with flour.
Reserve 50 g superfine sugar then combine the rest with 8 egg yolks in a mixer bowl. With the wire whip, beat together until the mix is light and thick, about 5 minutes.
In another bowl, whisk 8 egg whites until frothing. Take about ¼ cup of the egg whites and stir into the egg yolk mix.
Continue to whip the egg whites and add a pinch of cream of tartar while increasing speed until the whites form stiff peaks. Add the reserved sugar and continue to whip until incorporated.
Mix the flours, starches, gum, salt and cocoa together, then sift over the egg yolk mix.
Add about 1/3 of the egg whites, then stir quickly to combine.
Fold in the rest of the meringue, when that is incorporated, add the barely melted butter and carefully mix in.
Scoop the batter into the prepared molds and bake until the cake is lightly browned, about 20 minutes.
Remove the cake from the oven and allow to cool about 5 minutes. Then unmold it to a wire rack, and let it cool to room temperature.