gluten free Mocha Chocolate Cake with mocha buttercream frosting
From peetabear 14 years ago
- 40 minutes to make
- Serves 0
this is a recipe that I received in my email... I have included the recipes for the frostings or you can use you favorites... there are also tips on making it dairy -free and egg-free MAKES TWO 9-INCH LAYERS, THREE 8-INCH LAYERS OR 36 CUPCAKES. Read more .. the recipe was created by Diane Kittle, a professional baker See less
Ingredients
- 1 cup hot brewed coffee (decaf works fine) shopping list
- 1 cup cocoa powder shopping list
- 1 cup hot water shopping list
- 3 cups gluten-free all-purpose flour Blend, more for shopping list
- dusting pan shopping list
- 2 teaspoons baking soda shopping list
- 1 teaspoon baking powder shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon xanthan gum shopping list
- 1 cup dairy-free margarine or organic shortening shopping list
- 2½ cups sugar or evaporated cane juice shopping list
- 4 large eggs,* room temperature shopping list
- 2 teaspoons pure vanilla extract shopping list
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- *TIP For egg-Free Mocha chocolate cake shopping list
- mix ½ cup applesauce with 2 teaspoons baking powder in a small bowl. In another small bowl, thoroughly mix 4 tablespoons cold water with 1 tablespoon egg replacer. (For gluten-free egg replacer, visit ener-gfoods.com) Add egg replacer mixture to applesauce mixture. Then add the entire egg-free mixture to the creamed shortening and sugar and proceed with recipe instructions. shopping list
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- Mocha "Buttercream" frosting shopping list
- MAKES 8 CUPS shopping list
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- 6 cups sifted powdered sugar shopping list
- 2 tablespoons sifted cocoa shopping list
- ½ teaspoon salt shopping list
- ½ cup boiling-hot water shopping list
- 2½ cups vegetable shortening, such as organic Spectrum shortening shopping list
- ¾ cups dairy-free margarine of choice shopping list
- 2 teaspoon gluten-free coffee extract shopping list
- fresh raspberries or shaved chocolate, for garnish shopping list
- In the bowl of an electric mixer, combine powdered sugar, cocoa and salt. shopping list
- With a whip attachment, add boiling water and whip at medium-low speed until smooth and cool, approximately 5 minutes. shopping list
- Scrape down the bowl with a spatula. Add shortening, margarine and extract to the sugar mixture. Whip at medium-high speed until smooth and fluffy, approximately 10 minutes. shopping list
- Scrape down the bowl and whip an additional minute. frost cake and garnish with raspberries or shaved chocolate. shopping list
- TIP Refrigerate leftover frosting in an airtight container for two weeks. Let frosting return to room temperature and then re-whip for 2 minutes before using. shopping list
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- chocolate Ganache frosting shopping list
- MAKES 1½ CUPS (To frost a 3-layer cake, triple the recipe below) shopping list
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- 1 cup heavy cream or coconut milk (not lite) shopping list
- 8 ounces dark (bittersweet) chocolate, chopped shopping list
- Bring cream or coconut milk to a boil. shopping list
- Pour hot cream over chopped chocolate and whisk until chocolate melts and mixture is smooth. shopping list
- Set mixture aside until it begins to thickent (it should still be fluid). shopping list
- To create a chocolate Ganache cake, allow heated ganache to cool to room temperature. Then place it in a mixing bowl, cover with plastic wrap and refrigerate for about an hour until mixture thickens. Beat ganache for 1 minute using a mixer with the paddle attachment. This softens the ganache and makes it spreadable. frost the cake and then keep it chilled in the refrigerator until one hour before serving. shopping list
How to make it
- Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans for Chocolate Mocha Cake on cover. Or prepare three 8-inch round cake pans for Chocolate Ganache Cake, pictured here.
- In a medium-size bowl, whisk together the coffee and cocoa powder. Add hot water and whisk until smooth.
- On a piece of waxed paper, sift together flour blend, baking soda, baking powder, salt and xanthan gum. Set aside.
- In the bowl of an electric mixer, beat the margarine or shortening and sugar at medium-high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium and add the eggs, one at a time. Then add the vanilla and cream well. Scrape down the sides of the bowl.
- Blend half the dry ingredients into the wet batter, followed by half the cocoa mixture. Blend in remaining dry ingredients and cocoa mixture, mixing on medium speed until smooth, about 2 minutes.
- Spoon the batter equally into prepared cake pans or standard-size cupcake tins. Bake in preheated oven for about 40 minutes. Watch carefully as time will vary depending on oven and pan size. Cake is done when an inserted toothpick comes out clean.
- Remove cake from oven and cool in pans for 20 minutes. Then turn cake out onto a wire rack to cool completely before frosting. Frost tops of layers with Mocha “Buttercream” Frosting or Chocolate Ganache Frosting. Assemble cake and frost sides.
- Fresh raspberries or shaved chocolate, for garnish
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