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["Preheat oven to 350u00b0.", "To prepare cake, heat 3/4 cup milk in a small saucepan over medium-low heat 2 minutes or until warm; add chocolate chips, stirring until smooth. Cool.", "Weigh or lightly spoon brown rice flour, potato starch, and tapioca flour into dry measuring cups; level with a knife. Combine flours and next 4 ingredients in a bowl; stir with a whisk.", "Combine eggs and next 3 ingredients in a bowl; beat with a mixer at low speed until blended. Add chocolate mixture, beating until blended. Add flour mixture alternately with remaining 1 cup milk, beginning and ending with dry ingredients; beat until smooth. Pour batter evenly into 2 (9-inch) round cake pans coated with cooking spray and lined with parchment paper.", "Bake at 350u00b0 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans. Cool completely on a wire rack.", "To prepare frosting, combine powdered sugar and cocoa in a large bowl; stir with a whisk. Combine milk and vanilla. Place butter in a separate bowl; beat with a mixer at medium speed until creamy. Add powdered sugar mixture alternately with milk mixture, beating well after each addition until spreading consistency.", "Place 1 cake layer on a plate; spread with 1 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Garnish with raspberries and mint sprigs, if desired.", "Somebody get me a glass of milk! I almost forgot what chocolate cake tastes like-thanks for the reminder. Although a lot of gluten-free desserts turn out dry, this cake was very moist. The icing was definitely the ""icing on the cake""! Very rich and the perfect complement to the cake. -Roxanne D. Osborne"]
