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1.
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Preheat oven to 350 F (175 C).
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Prepare three 6-inch pans with butter, cocoa powder and a parchment circle on the bottom.
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2.
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In a small bowl, mix together flour, xanthan gum (if using), dark cocoa, baking soda and baking powder.
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3.
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In a large bowl cream together butter and sugars.
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4.
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In another small bowl mix together the egg yolks, oil, buttermilk and vanilla.
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5.
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Whisk the two egg whites until you reach soft peaks.
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(Or use a stand mixer for this.)
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Set aside.
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6.
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Mix the batter together, alternating dry and wet ingredients.
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Add a third of the flour mixture to the bowl.
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Combine.
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Add half of the wet ingredients.
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Combine.
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Add another third of the flour mixture and combine again.
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Add the other half of the wet ingredients and then add the rest of the dry, mixing after each.
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7.
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Add the warm coffee and mix to combine.
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8.
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Fold in egg whites.
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Be gentle with the batter after this step, so as not to lose any air from the egg whites.
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9.
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Divide the batter between the prepared 6 pans and bake at 350 F until done (about 25 minutes).
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When done, a toothpick inserted in the center will come out without wet better.
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10.
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Let cakes cool in the pan for 15-20 minutes then move to cooling racks to cool completely before building a layer cake.
