Naked Harry Potter Birthday Cake {chocolate, gluten free}

We're big Harry Potter fans over here.  If you've been following me on Instagram, you may have seen that I've read the first 2 Harry Potter books, illustrated edition (they are amazing!) with my kiddos.

They ask me if I knew Harry Potter when I was a kid, and then they run around spouting HP spells.  They are becoming quite the Potter fans, and I couldn't be happier. I feel like I'm doing at least one thing right with this whole parenting thing.  

Every year I make a birthday cake for Harry Potter.  It's always fun to have a reason to bake and eat cake.  This year the kids helped me, so, of course, they had to get in on the picture.  They are excellent quality control taste testers.  

Naked cakes are all the rage right now, and I'm not the biggest frosting fan.  Therefore, I attempted a naked chocolate cake.  Let me just say, I am a BIG naked cake fan!  

Since, I've been strictly gluten free for almost 8 months now, I can say this is the Best Gluten Free Chocolate Cake.  Seriously, so yum!  

If you are one of the lucky ones that don't need to worry about gluten, try one of these chocolate cake recipes.  

• Absolutely Amazing Chocolate Cake- with peanut butter options. :) 
• Dark Chocolate Cake with Malted Frosting- the original HP cake on this site. 

Happy Harry Potter Week!  Happy Baking! 

Gluten Free Naked Chocolate Cake

Recipe: Alohamora and America's Test Kitchen GF cookbook

Active Time: 45 minutes

Inactive Time: 50 minutes + cooling time

Servings: 1- 6 inch double layer cake, or 1- 9 inch double layer cake

Ingredients: 

Cake

1 c. sunflower oil or vegetable oil

3/4 c. bittersweet chocolate chips

2/3 c. cocoa powder

4 eggs, large

2 tsp vanilla extract

1 1/2 c. sugar

1 c. milk

1 1/3 c. and 1/4 c. gluten free flour with xanthan gum (or add 1 tsp of xanthan gum)

1 1/2 tsp baking powder

1 tsp baking soda

3/4 tsp salt

Frosting

1/2 c. butter, softened
1/4 c. cocoa powder
2 1/2 c. powdered sugar
3/4 tsp vanilla
1-3 Tbsp milk

Directions: 

1. Preheat oven to 325 degrees and spray two 6 inch round cake pans (you can do 9 inch pans it just won't be as tall of a cake) with coconut oil or another gluten free oil.  Then line the bottom of the pans with parchment paper and spray the paper with coconut oil. 
2. In a small to medium microwaveable dish combine the oil, chocolate chips, and cocoa powder.  Microwave the dish at 50% power for about 2 minutes, but be sure to stir it every 30 seconds or so.  When finished stir the chocolate until smooth and well combined.  
3. In a large bowl or stand mixer mix the eggs and vanilla together. 
4. Add the sugar and mix until well combined. 
5. Add the cooled chocolate mixture and the milk to the large bowl and stir to combine everything with a spoon.  You need to mix it all with a spoon before using a mixer here to prevent a mess in your kitchen. 
6. Add the remaining cake ingredients in the order listed and mix until combined and smooth.  
7. Divide the batter evenly between the prepared pans.  The 6-inch pans will be 3/4 or 7/8 full, but that is how you get a thick cake layer.  
8. Bake the cake at 325 for 40-50 minutes or until a toothpick inserted in the center comes out clean. I started at 35 minutes and added time as needed.  If you are cooking a 9-inch layered cake cook it between 25 and 35 minutes or until a toothpick comes out clean.   
9. Let the cakes cool on a trivet or a cooling rack for 10 minutes before removing the cakes from the pans.  You may need to run a knife around the edges depending on how well you sprayed the pans.  Remove the pans and let the cakes cool completely on a cooling rack.
10. For your frosting, in a medium to large bowl or a stand mixer mix the butter and the cocoa powder together until smooth.  
11. Add the powdered sugar and mix until just combined. 
12. Add the vanilla and mix until it's just mixed in.
13. While the mixer is on low slowly pour in the milk until the frosting reaches your desired consistency.  I usually start with 1 tablespoon, scrape the sides of the bowl, and mix again before deciding to add a little more milk.  
14. After you reach the consistency you want mix the frosting for 1-2 minutes more until it it is smooth, light, and fluffy. 
15. When assembling the cake be sure to level the cakes (aka cut off the round tops and enjoy snacking on those scraps).  Place one layer on your cake plate, and using a pastry bag and a large 1A tip spiral the frosting on top of the bottom layer.  
16. Place your second cake layer on top of the first.  I've found having my two cut cake layer ends of your cake on the inside of the cake makes for a neater/cleaner look.  
17. I then use a minimum amount of frosting on the top and sides of the cake and give your cake a scraped look using an icing spatula or a scraper. 
18. For the Harry Potter look (aka when enjoying this for his birthday on 7/31), use green icing to write on the top.
19. Enjoy!
20. Store leftovers on your counter for a day or two, or store in an airtight container in the fridge. 

Happy Gluten Free HP Cake Baking and Eating!