-
1
Preheat the oven to 325F.
-
2
Line the bottoms of three 9 x 3-inch round cake pans with circles of parchment paper and coat lightly with oil.
-
3
In a medium bowl, whisk together the flours, cocoa powder, evaporated cane juice, potato starch, arrowroot, baking powder, baking soda, xanthan gum, and salt.
-
4
Add 1 cup oil and the applesauce, vanilla, and hot water to the dry ingredients and stir until the batter is smooth.
-
5
Using a rubber spatula, gently fold in the chocolate chips just until they are evenly distributed throughout the batter.
-
6
Divide the batter evenly among the prepared pans.
-
7
Bake the cakes on the center rack for 24 minutes, rotating the pans 180 degrees after 12 minutes.
-
8
The finished cakes will be firm to the touch, and a toothpick inserted in the center will come out clean.
-
9
Let the cakes stand in the pans for 20 minutes, then gently run a knife around the edges.
-
10
Cover the top of each pan with a cutting board and flip over.
-
11
Carefully lift the pan away and re-invert the cake onto a wire rack to cool completely.
-
12
Transfer one layer to a serving plate or a cake stand.
-
13
Using a frosting spatula, gently spread a thick layer of vanilla frosting over the top of the cake.
-
14
Break up the cookies and crumble some evenly over the frosting.
-
15
Place a second layer on top.
-
16
Repeat the frosting/crumbling process.
-
17
Set the third layer on top of the second layer and repeat the frosting/crumbling process one last time.
-
18
Cover the cake with a dome and store in the refrigerator for up to 3 days.
