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Dark Chocolate Cake with Chocolate Frosting
Cummulative Rating
Servings
Makes 1 9-inch cake.
Difficulty
Easy |
Ingredients
For the cake:
1-3/4 cup gf flour, plus more for dusting
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 eggs, lightly beaten
1 teaspoon pure vanilla extract
1 cup freshly brewed coffee
For the frosting:
6 oz. semi-sweet gf chocolate, coarsely chopped
2 sticks unsalted butter, at room temperature
1 egg yolk
1 teaspoon pure vanilla extract
1 cup plus 1 Tablespoon powdered sugar, sifted
2 teaspoons freshly brewed coffee |
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Directions
Make the cake:
Preheat the oven to 350 degrees F. Lightly butter 2 9-inch baking pans. Cut out 2 circles of parchment paper to fit on the bottom of pans. Set the circles in the bottom of the baking pans and lightly coat the top of each with butter. Dust the pans with gf flour (tapping out any excess flour) and set aside.
In the bowl of an electric mixer fitted with a paddle, mix the gf flour, sugar, cocoa powder, baking soda, baking powder and salt on low speed.
In a medium bowl, whisk the buttermilk, oil, eggs and vanilla. Slowly add the wet ingredients to the dry ingredients in the mixer. Mix until just incorporated. Slowly add the hot coffee to the mixture and beat until fully incorporated.
Pour the batter into the prepared baking pans. Bake for 35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 30 minutes, then invert onto a rack and let cool completely.
For the frosting:
In a double boiler, slowly melt the chocolate, stirring occasionally, until most of the chocolate has melted. Remove from the heat and stir until completely melted. Set aside to cool to room temperature.
In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and continue to beat for about 1 minute. At low speed, slowly beat in the powdered sugar until incorporated. Beat in the 2 teaspoons coffee and the cooled melted chocolate until just combined.
Set one cake on a platter with the flat side facing up. Spread with about 1/3 of the frosting. Set the second cake layer on top, rounded side up, and spread remaining frosting over the top and sides of cake. Refrigerate for at least 1 hour before serving. |
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Tips
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We used The Gluten Free Pantry’s Country French bread flour mix for the gf flour in this recipe. For more information on this product please visit www.glutenfree.com. |
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