Made with this gluten-free chocolate cake recipe, baked in two greased, parchment lined 9″ rounds at 350 degrees for 35-40 minutes, or until the center springs back to the touch. Each layer was cut in half to make four layer in total. The filling and frosting was the mocha cream frosting (scroll down on the cake recipe post for this recipe) made with 3 cups dairy-free whip, sugar to taste (about 4 Tbl.), 2/3 cup cocoa, 1 Tbl. vanilla and 1 tsp. coffee. After filling and frosting, the cake was frozen and then glazed with ganache (7 ounces coconut milk, 9 ounces chocolate). Shaved chocolate was pressed into the sides and extra mocha cream frosting was used to pipe roses and lettering.
This cake can be made for Passover, as well.
Note: it is easy to find kosher for Passover pareve whipped topping, but I’m not sure what dairy-free whipped topping is certified as gluten free. Rich’s whip is gluten-free, but not certified as such.