Gluten Free Chocolate Cake with Mocha Buttercream Frosting
Coffee and chocolate are a perfect combination in this moist and tender gluten free chocolate cake.
Servings: 8 slices
Ingredients
Cake Batter:
- 2 cups (300 grams) gluten free flour blend
- 1 teaspoon xanthan or guar gum (omit if in blend)
- ¾ cup cocoa powder
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups sugar
- ½ cup canola or vegetable oil
- 1 cup hot water (can use 1 cup hot coffee, omit coffee concentrate)
- 1 teaspoon coffee concentrate (such as Javy)
- 3 large eggs
- 2 teaspoon vanilla extract
- 1 cup lowfat buttermilk
Mocha Buttercream Frosting:
- 2 cups (4 sticks) unsalted butter, room temperature
- 2 lbs. powdered sugar
- ½ teaspoon salt
- 2 Tbs cocoa powder
- 1 Tbs vanilla extract
- 2 teaspoon coffee concentrate (such as Javy) (may substitute 1 Tbs espresso powder)
- 3 Tbs heavy cream
Instructions
Cake:
- Preheat oven to 350° F. Prepare three 8 inch cakes pan by lightly coating with cooking spray and parchment paper.
- In a medium bowl, sift together gluten free flour blend, guar or xanthan gum (if not in blend), cocoa powder, baking soda, baking powder and salt. Set aside.
- In a stand mixer using the paddle attachment (can use a handheld mixer or a large bowl to stir by hand), combine canola oil and sugar until blended. Add eggs, one at a time, beating between each. Add vanilla extract and hot water and/or coffee and buttermilk. Mix until combined.
- Gently stir in flour mixture, until just combined. Pour evenly between the 3 cake pans. Bake for 22-25 minutes. Insert toothpick until it comes out clean. Alternatively, you can listen to the cakes and wait for them to stop popping, or crackling, which is a good sign they are cooked. Remove from oven and allow to cool for 5-10 minutes before removing from pan. Finishing cooling on baking rack and wait until completely cooled before frosting.
Mocha Buttercream Frosting:
- In a stand mixer with the paddle attachment, whip the butter until it is light and fluffy. Add cocoa powder, coffee concentrate (or espresso powder) and salt. Gradually add powdered sugar in, about 1 cup at a time. If the frosting becomes too dry, add a tablespoon of heavy cream in (not to exceed 3 tablespoons). Continue this process until all of your powdered sugar is mixed in. Use a slow mixer speed to avoid a powdered sugar explosion. Add any remaining heavy cream.
- Your frosting should be nice and fluffy and ready to spread over your 3 layers of 8 inch cakes. You can use about ¼ inch to ½ inch thick of frosting in between each layer. Frost the outside of the cake as you wish. I opted for a more rustic look, but you should have enough frosting to coat the entire cake solidly if desired.
Cake size options:
- While ovens vary, use these approximate baking times for this cake:Three 8 inch pans - bake for about 22-25 minutes.Two 8 inch pans - bake for about 40-45 minutes.Two 9 inch pans - bake for about 30-35 minutes.2 ½ dozen cupcakes - fill ⅔ full of cake batter and bake for 18-20 minutes. *As always, check your cake on the early side and monitor closely for the last few minutes to make sure the cake is cooked properly.