Preheat oven to 180°C and grease two (35cm x 24cm) cake tins.
Place flour, sugar, cocoa, baking powder and salt in a large mixing bowl. Stir to combine.
In a separate bowl place milk, eggs and vanilla. Whisk to combine, then pour into the dry ingredients. Stir.
Pour boiling water into the cake batter and stir until just combined.
Divide batter between cake tins and bake in preheated oven for 15–20 minutes or until cooked through when pierced with a skewer. Place on a wire rack to cool.
While cake cools pour cream into a mixing bowl. Whip until soft peaks form. Sift cocoa into whipped cream and stir until combined.
Spread cream over one of the cooled cakes and place the other cake on top. Spread frosting over the cakes and top with your favourite gluten-free Easter eggs before serving.
Notes
This recipe first appeared in Australian Gluten-Free Life magazine Issue 22 as Easter Chocolate Cake.Recipe by Cara BoatswainPhotography by Brandee Meier