I struggled with this for a while, as most cakes just don’t taste very good at all without gluten. But, to my amazement, and my gluten intolerant daughters delight, Rose’s Germain chocolate cake from her Heavenly Cakes book actually comes out with an even more light and dedicate texture when gluten free! So now I make it that way even if my daughter is not at home. I simply replace the two flours with equal weight of a high quality gluten free white flour mix (not a cake mix, but one meant for making both cakes and bread, without any leavening agents etc added). Be careful when handling the cake, as it is also a bit more fragile, and take care not to over-bake it - then it becomes more dry than a normal over-baked cake (but if not over-baked it is surprisingly moist for such a light cake).