Preheat the oven to 350°F and grease an 8” or 9” circle or square cake pan with cooking spray. I like to grease a non-stick pan with oil & line with a parchment paper circle. Set aside. 

In a large bowl, whisk together the gluten free baking flour, sugar, baking soda, baking powder & salt. Sift in the cocoa powder if it’s clumpy; if not clumpy, mix right in! 

Make a well in the center of the dry ingredients using a mixing spoon and pour in the eggs, oil, water & orange juice. 

Whisk ingredients together until a chocolatey cake batter forms. 

Transfer the cake batter to the greased pan and spread evenly. 

Bake in the center rack of the oven for 50-60 minutes. A toothpick should come out mostly clean from the center (keep in mind the melted chocolate chunks may make the toothpick somewhat wet when testing the cake). 

Allow the cake to cool for 15 minutes before flipping onto a wire cooling rack to finish cooling.