Preheat the oven to 180C/350F. Greast 2 8-inch cake pans generously, before setting aside.
In a large mixing bowl, combine your dry ingredients and mix well, until combined. Add your wet ingredients and mix until everything is fully incorporated.
Distribute the batter amongst the two cake pans. Bake for 25-27 minutes, or until a skewer comes out clean.
Remove the cakes from the oven and allow to cool completely. Once cool, carefully slice them in half so 4 thin cakes remain.
Layer the cake by placing the first cake on a flat surface. Cover with frosting, before adding the next layer on top. Repeat until the cake is layered up, before frosting the top of it. Refrigerate for at least 30 minutes, to firm up.
* If you use gluten free flour, be sure it is one with added xanthan gum.** You can use all standard cocoa powder if you don't have black or dark cocoa powder. TO STORE: If you intend to eat the cake within 3 days, you can store it at room temperature, covered. If you'd like it to keep longer, you can store it in the refrigerator for up to 2 weeks. TO FREEZE: Place slices of the cake into a freezer friendly container and store in the freezer for up to 6 months. Thaw completely before enjoying it.