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Preparing to bake:
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Preheat the oven to 350 degrees .
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Pull out a rimmed baking sheet (also called a jelly roll pan or half-sheet tray).
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Set a pan of water on to boil.
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Mix the dry ingredients.
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Combine the gluten-free flours, the xanthan and guar gums, the sugar, and the salt.
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Whisk them together.
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Mix the wet ingredients, combine the buttermilk, eggs, vanilla, and baking soda.
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Stir well.
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Make the chocolate concoction.
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Melt 16 tablespoons (2 sticks) of the butter, then add 1/2 the cocoa powder.
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Whisk them together to combine.
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Pour 1 cup of the boiling water into the chocolate mixture and let it sit for a moment.
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Turn off the heat.
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Stir.
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Pour the chocolate mixture into the flours.
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Stir for a moment to cool the chocolate, then pour in the egg mixture.
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Go to town stirring with a rubber spatula until it is smooth.
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Pour the cake batter into the rimmed baking sheet.
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Slide it in the oven and bake until the cake is firm and a toothpick inserted in the middle comes out clean, about 30 minutes.
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Meanwhile, back at the ranch: icing.
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Melt the remaining butter in a large saucepan on medium-low heat.
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Add the remaining cocoa powder.
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Stir.
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Add milk and vanilla.
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Stir.
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Add that pound of powdered sugar.
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Stir.
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Add the chopped nuts.
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Stir.
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Remove the cake from the oven.
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Immediately, pour the icing over the cake evenly, covering the top.
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Let it sit until it is cool enough to eat, about 20 minutes.
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Dig in.
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I happen to know this cake freezes well.
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After I ate the first bite of it, I knew I was in danger.
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So we ate our dessert portions, then I sliced up the whole thing and stuck them in ziploc bags and flung them in the back of the freezer.
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Somehow, some of those frozen pieces have ended up in our mouths as well.
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(Tip: the frozen ones are great with ice cream.)
