Preheat oven to 350°F.
Cut parchment paper for the bottom of your two 8″ cake pans and spray with gluten-free cooking spray.
In a medium-sized bowl add gluten-free flour, xanthan gum (If your flour already has it leave out), salt, baking soda, gluten-free baking powder, and cinnamon. Stir to combine the ingredients.
In a large bowl cream butter and sugar with a mixer.
Add the eggs and pure vanilla extract to the butter mixture and mix until fully combined.
Add the flour mixture to the butter mixture and mix until fully combined. Scape down the sides if needed.
Add the buttermilk and mix until fully combined.
Add the cocoa powder to the batter and mix until fully combined.
Add the boiling water to the batter and mix until fully combined.
Pour half of the batter in the first 8" cake pan and then pour the rest of the batter in the second 8" cake pan.
Bake on the middle rack for 30-35 minutes. Please watch your cakes because all ovens are different.
Check the center of the cake by inserting a toothpick to make sure it is done. You will also see the sides of the cake pulling away from the side of the pan.
Allow the cakes to cool fully before frosting. I like to have mine cool on a baking rack.
In a large bowl cream butter until smooth with a stand-up or hand mixer.
Add the pure vanilla and almond extract to the butter. Mix until fully combined.
Add the cocoa powder and mix until fully combined.
Add the powdered sugar one cup at a time to the butter mixture and mix until fully combined.
Add the milk to the frosting and beat until smooth and spreadable.
Place the first cake with the shiny side down on a plate or a cake plate.
Frost the top of the first cake. This will be the frosting in the center of your cake. I like a good amount of frosting in the center.
Place the second cake on top of the frosted first cake the shiny side down.
Frost the top and side of the cake with the remaining frosting.
For more help in frosting a layered cake I Am Baker has a great tutorial.
I decorated the top with chocolate shavings and frosting flowers using a Wilton 1M tip.
This cake can be stored in the refrigerator.