*When baking gluten-free: More recently I have used King Arthur Flour and Bob’s Red Mill cup-for-cup gluten-free flours with excellent results. I always use the same weight as for standard all-purpose flour (some GF blends are heavier than others) and allow the mixture to rest in the cake pans for 5-10 minute before baking. Resting allows the flours to absorb some moisture prior to baking and is especially helpful when rice flour is an ingredient. By following those guidelines with this recipe, nobody ever can tell the difference between GF and regular!
**For a deeper, richer chocolatey flavor, hot brewed coffee may be used in place of the boiling water.