Mocha Cake with Chocolate Espresso Icing Gluten Free
Author: 
 
Ingredients
  • Cake Ingredients
  • Cake Ingredients
  • 4 teaspoons espresso coffee powder
  • 4 teaspoons espresso coffee powder
  • 1 cup boiling water
  • 1 cup boiling water
  • 1 cup butter (2 sticks)
  • 1 cup butter (2 sticks)
  • ⅓ cup unsweetened cocoa powder
  • ⅓ cup unsweetened cocoa powder
  • 2 cups sugar
  • 2 cups sugar
  • 2 cups Pamela's Artisan Flour Blend
  • 2 cups Pamela's Artisan Flour Blend
  • 2 eggs, lightly beaten
  • 2 eggs, lightly beaten
  • ½ cup buttermilk*
  • ½ cup buttermilk*
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1 teaspoon gf vanilla extract
  • 1 teaspoon gf vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon salt
  • Icing Ingredients
  • Icing Ingredients
  • ⅓ cup butter
  • ⅓ cup butter
  • ½ cup buttermilk*
  • ½ cup buttermilk*
  • ⅓ cup unsweetened cocoa powder
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon instant espresso coffee powder
  • 1 teaspoon instant espresso coffee powder
  • 3 cups powder sugar
  • 3 cups powder sugar
  • 1 teaspoon gf vanilla extract
  • 1 teaspoon gf vanilla extract
  • 1 cup chopped pecans (optional)
Instructions
  1. Cake Directions
  2. Preheat oven to 350 degrees
  3. Generously grease a rectangle cake pan.
  4. Dissolve espresso powder in the bowling water.
  5. In a medium sauce pan combine brewed espresso, butter and cocoa powder.
  6. Bring to a boil, stirring constantly.
  7. Remove from heat and let cool for 10 minutes.
  8. In a large bowl whisk together the sugar and flour.
  9. Add warm cocoa mixture; stir to blend well.
  10. Add eggs, buttermilk, baking soda, vanilla, cinnamon and salt; mix well.
  11. Spread batter evenly into prepared pan.
  12. Bake 20-25 minutes or until cake tester or tooth pick inserted in the center comes out clean.
  13. Icing Directions
  14. In a medium saucepan heat butter, buttermilk, cocoa powder and espresso powder over medium-low heat until butter melts, stirring constantly.
  15. Remove from heat.
  16. With an electric mixer beat vanilla and powder sugar.
  17. I add the powder sugar in ½ cup at a time to make less of a mess.
  18. Immediately frost hot cake with icing.
  19. Sprinkle with pecans.
  20. Cool to room temperature before cutting.
Notes
*Pour 1 Tablespoon of vinegar  in a one cup measuring cup. Fill until it reaches 1 cup with almond milk or any non dairy milk.
Recipe by Let's Be Yummy at http://letsbeyummy.com/2014/12/22/mocha-cake-with-chocolate-espresso-icing-gluten-free-recipe/