I am an at home cook and baker. I've made plenty of cakes, pies, and cookies in my time, but I have never done any gluten free baking. I want to make a gluten free black forest cake (preferably of the kirsch-soaked variety, and dairy is fine) in the next week, and I have never made a gluten free cake before. I probably will do a few practice runs of making plain chocolate layers. I have some bob's red mill gluten free all purpose flour and xanthan gum, as well as all the standard ingredients.
What is a good chocolate cake layer recipe for the bob's red mill flour? What differences do I need to worry about as opposed to regular chocolate cake? (e.g. will the cake dry out faster and/or get soggy more easily from the kirsch - is adding kirsch to a finished gluten free cake layer feasible in the first place)?
Is there anything that needs to be changed from a glutinous recipe other than the cake part, or do I need a dedicated gluten free recipe? With standard black forest cake it's better if it's left in the fridge for a while for the kirsch to soak in; is this going to work with gluten free cake, or is it better to serve it promptly?
Incidentally I am also making a very small cake (made in 6 inch pans and I would like to make shorter-than-usual layers so the whole cake is about 3 and a half inches high). I'm assuming that just changes the baking time and the quantity of ingredients rather than anything else?