Preheat oven to 350 degrees and spray 2 8-inch cake pans with non-stick spray, then line the bottoms with parchment rounds.

In a medium bowl, whisk together the gluten free flour, xanthan gum, sugar, cocoa powder, baking soda, baking powder, and salt while breaking up any clumps of cocoa powder. Then set aside.

In a large bowl, whisk together the milk, oil, eggs, and vanilla. Then whisk in the sourdough discard until combined.

Add the wet ingredients to the dry ingredients and stir until incorporated.

Pour the hot coffee into the batter and carefully mix until the coffee is completely combined. The batter will be very thin, almost liquidy and that's totally fine and normal for this recipe.

Divide the batter evenly between the 2 baking pans and bake on the center rack at 350 degrees for 35-40 minutes or until done.

Cool the cakes in the pans on top of a wire rack for 20-30 minutes. Then invert onto a wire rack and cool completely before frosting (see note 4).

Frost with chocolate buttercream frosting or one of the frostings listed in the post. For a thicker layer of frosting with extra to decorated, make 1 1/2 batches or a double batch of my chocolate buttercream frosting.