INDIVIDUAL CHOCOLATE LASAGNAS....GLUTEN FREE!!!!!

FOR THE CHOCOLATE CAKE LASAGNA LAYERS:

• 2 cups sugar
• 1 3/4 cups "CUP 4 CUP" flour (BEST GLUTEN FREE FLOUR) or use all purpose of not making this gluten free
• 3/4 cups cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 1 cup hot coffee
• 1/2 cup canola oil
• 2 large eggs
• 2 teaspoons vanilla 
• mini chocolate chips-for decorating at the end



1. Preheat oven to 350.Line two 9x13 pans with nonstick foil.
2. In a mixer, combine dry ingredients.
3. Add in the buttermilk, hot coffee, oil, eggs, and vanilla. Mix on medium speed until well combined 1-2 mins.
4. Divide batter among pans and bake until a toothpick inserted comes out almost clean, about 15-20 minutes. Let cakes cool completely.
5. Use a round biscuit cutter to cut circles for layering.

WHIPPED CREAM FILLING for LASAGNAS:  

• 1 1/2 cups chilled heavy cream
• 3/4 cup powdered sugar

1. In the mixer, use whisk attachment and beat the heavy cream & powdered sugar.  Beat on high to until stiff peaks have formed. 

ASSEMBLY:
Place one cake round on a plate, pipe on some whipped cream.  Repeat this until you reach the top.  Decorate with mini chips, if desired.