Mocha Cake with Chocolate Espresso Icing Gluten Free
- 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)
- Cake Directions
- Preheat oven to 350 degrees
- Generously grease a rectangle cake pan.
- Dissolve espresso powder in the bowling water.
- In a medium sauce pan combine brewed espresso, butter and cocoa powder.
- Bring to a boil, stirring constantly.
- Remove from heat and let cool for 10 minutes.
- In a large bowl whisk together the sugar and flour.
- Add warm cocoa mixture; stir to blend well.
- Add eggs, buttermilk, baking soda, vanilla, cinnamon and salt; mix well.
- Spread batter evenly into prepared pan.
- Bake 20-25 minutes or until cake tester or tooth pick inserted in the center comes out clean.
- Icing Directions
- In a medium saucepan heat butter, buttermilk, cocoa powder and espresso powder over medium-low heat until butter melts, stirring constantly.
- Remove from heat.
- With an electric mixer beat vanilla and powder sugar.
- I add the powder sugar in ½ cup at a time to make less of a mess.
- Immediately frost hot cake with icing.
- Sprinkle with pecans.
- Cool to room temperature before cutting.
*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/
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