• Preheat the oven to 350°. Line the bottom of two 8-inch cake pans with parchment paper, then grease the sides. 
• In a large mixing bowl, whisk the hot water (or coffee) and cocoa together until smooth then let it cool to room temperature for a few minutes.
• Add the sugar, eggs, yogurt, oil, and vanilla extract. Whisk until well blended.
• Place a metal sifter over the bowl and sift the gluten free flour, baking powder, baking soda, and salt into the mixing bowl. Mix with a whisk or an electric mixer until all the ingredients are very well blended and look smooth.
• Pour the batter into the two prepared pans and place in the center of the preheated oven. Bake for 33 to 37 minutes or until a toothpick inserted in the center of the cakes comes out clean.
• Let cool in the cake pans for 5 to 10 minutes then run a knife around the edge of the pans to loosen the cake from the pans. Invert the cakes onto a cooling rack and remove the parchment paper.

Chocolate Cream Cheese Frosting

• Melt the chopped chocolate (or chocolate chips) in a microwave or a double boiler and set aside to come to room temperature while you mix the rest of the ingredients.
• Place the butter and cream cheese in a medium mixing bowl and beat on medium high speed (with an electric mixer) until it is smooth and creamy. About 2 to 3 minutes.
• Add the powdered sugar, cocoa powder, vanilla and salt. Stir them in a bit by hand then use the electric mixer to whip it up until it is smooth and creamy. Start on low speed so the dry ingredients don’t fly out of the bowl, then slowly increase the speed. Stop the mixer intermittently to scrape down the sides of the bowl.
• Pour the melted chocolate into the mixing bowl and beat until it is all blended in and smooth.
• Make sure the cakes are completely cooled before covering them with frosting. Partially freezing the cakes will make it easier to frost them.