This was a project! I have done a lot of gluten free, allergen free, try-to-make-it-healthy baking in my life, and I've never made a layer cake, and I've never had to go through so many steps to make this cake possible. But it was worth it!! It turned out amazing. Since this cake wasn't for me, I used the eggs the recipe called for, which means the consistency was spongy and perfectly chocolatey. The icing was interesting. Not wanting to use powdered sugar, I chose this recipe because it used arrowroot starch and coconut sugar to make the consistency of icing. Arrowroot starch turns into a kind of tacky or pasty substance when you add the right amount of water. Which is what made the icing work without butter powdered sugar. Make sure you whip it well into the mixture or you'll get these nice gummy bear consistency surprises in your bites of cake (not a good surprise).
So my first attempt at a double layer cake worked beautifully, and I had 100% approval from my tasting squad. Bonus was it is a huge cake, so we cut it into 3rds and froze most of it. Now I don't have to make that cake again until next Valentine's day!!