Dissolve 1 cup of dark baking cocoa in 1 cup of very hot milk. Whisk in 1 cup of hot espresso. Set mixture aside to cool completely. Mix together 2 3/4 cup wheat-free flour mixture, 1/2 tsp salt, and 1 tsp baking soda. Set aside. On low speed, cream 1 1/2 sticks butter adding 3/4 cup canola oil and 1 1/2 cups sugar in small amounts, mixing constantly to form soft peaks. Mix in 4 large eggs, one at a time. Make batter by adding chocolate mixture and dry ingredients in alternating thirds to creamed butter and sugar mixture. Mix until just combined. Pour batter immediately into prepared 8 inch round cake pans and let stand at room temperature for 8-10 minutes. Bake for 40-50 minutes at 350ᵒF.
To make a delicious granola, mix 3 cups old-fashioned oats, 2 Tbsp brown sugar, 3/4 tsp salt, 3/4 tsp cinnamon, 1/4 tsp nutmeg, 3/4 tsp ginger, 1/4 cup canola oil, and 2 Tbsp maple syrup in a 9 x 13 ceramic baking pan. Bake at 300°F for 24 minutes, stirring every 8 minutes. Let cool, add your favorites nuts and/or dried fruit, and enjoy!