the recipe is from "The Allergen Free Baker's Handbook" by Cybele Pascal
pg 106 Chocolate Layer Cake with Dark Chocolate Frosting
Here are my suggestions/changes
On the gf flour mix I use arrowroot instead of tapioca (pg 19 in book)
for the cocoa powder I use Ghirardelli cocoa powder
I use extra light olive oil instead of the canola oil (probably could also use melted coconut oil)
for the ganache topping I used Lindt bittersweet bars (could also use 70% Lindt bars) mixed with 1/2 amount of rice milk or any other non dairy milk
For instance 4 oz (1/2 cup) of chocolate to 2 oz (1/4 cup) of "milk" and melt and stir together well, in a heat safe bowl over hot water
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