Chocolate cake is a favorite in our house. For Daddy’s Day, I baked a special layer cake with all of our favorite things in mind.

Ingredients For Cake:

• 1/2 cup unsweetened cocoa powder (I like the dark chocolate)
• 1/2 cup boiling water
• 2 1/4 cups gluten free all purpose flour
• 1 T plus 1 1/2 tsp baking powder
• 1 tsp salt
• 2 tsp xanthan gum
• 1 cup sugar
• 2 eggs
• 1/4 cup oil
• 2 tsp vanilla extract
• 1 1/4 cups almond milk
• 1 cup dried cranberries
• For Chocolate Buttercream Frosting

Ingredients For Filling:

• 2 cups fresh blueberries
• 1/2 cup dried cranberries
• 1/4 water
• 1 1/2 cups sugar

Ingredients For Chocolate Buttercream Frosting:

• 6 T butter, softened
• 1/2 cup cocoa powder
• 3/4 cup powdered sugar
• 11/2 cups sugar
• 2 tsp vanilla extract
• 1/2 cup almond milk

Preheat oven to 350 degrees. Grease a 9″x13″ cake pan.

Mix all of the cake ingredients together except the cranberries. When the batter is smooth and well mixed, add in the cranberries. Pour into your prepared cake pan. Bake 25-30 minutes, or until a toothpick comes out clean.

While your cake is baking start your blueberry sauce. Mix all ingredients in a small saucepan over a medium heat until the sugar has melted and the blueberries have burst. It will be very runny. Remove from heat and let cool.

When you cake comes out of the oven, poke holes all over the top of your cake with the handle of a wooden spoon. Pour the blueberry carnberry sauce over the cake. Put it in the fridge to cool. The cake will absorb the juices leaving the blueberries and cranberries on top.

Once cake is cool, carefully remove the cake from the pan. Slice the cake in half lengthwise. Layer the two halves together with the blueberry mixtures together, leaving the top of the cake flat for easy frosting.

Make your frosting by mixing the ingredients in a bowl on low with a mixer until smooth and shiny.

Frost your cake and enjoy!