Rich chocolate cake with creamy whipped cream frosting
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:2 hours
2 tsp Oil
1 TBS Bob’s Red Mill 1 to 1 gluten free flour (Or Corn starch)
2 1/2cups Bob’s Red Mill 1 to 1 gluten free flour (Or your preferred gluten free all-purpose flour blend *results will vary*)
1cup Cacao Powder
1 tsp Salt
1 TBS Baking Powder
2oz Unsweetened Bakers Chocolate (Chopped small- Plus extra for optional garnish)
1cup Fresh brewed Coffee (Strong and still hot)
1cup Brown Sugar
1/2cup Oil (I prefer Avocado or Olive)
1 TBS Vanilla extract
The Butter Cream
1/2cup Butter (Soft)
2 tsp Vanilla extract
2cups Powdered sugar
1cup Heavy Cream
1/2cup Powdered Sugar
Preheat the oven to 350F and prep the baking pans by coating first with oil and then dusting with flour.
In a large mixing bowl combine the gluten free flour, cacao, salt, and baking powder. Once mixed together set aside.
Place the chocolate pieces in a small bowl (big enough to hold 2 cups of liquid). Pour the coffee over the chocolate and let the chocolate melt a minute before whisking to combine. Set aside
Turn a stand mixer to low and combine the brown sugar, sugar, oil, eggs and vanilla together. When this is mixed slowly add in the milk and the chocolate coffee mix.
With the mixer still on low, slowly add the dry ingredients a spoonful at a time.
Once everything is combined divide the batter into baking pans. I used an 8″ and 9″ pan for this recipe.
Bake for 25-30 minutes or until a toothpick can be inserted into the center and come out clean. Remove cakes from oven and allow to cool before removing from pan.
Allow cakes to cool completely before frosting. Level cakes if needed.
The Butter Cream
In a stand mixer combine the butter, vanilla and half the powdered sugar and turn it to low speed. Let this start to form a frosting before adding the remaining powdered sugar. When all the sugar is added you can turn the mixer up and beat for a minute to remove any lumps. Set aside.
The Whipped Cream Frosting
In a stand mixer start whipping the cream. When soft peaks form (the cream will start to hold shape) turn the mixer to low and slowly add the powdered sugar. Once the sugar is completely mixed in turn the mixer to med-high speed and whip until stiff peaks form (it will hold a shape when the whisk is removed). Set aside.
Constructing the cake.
Place a tsp or two of butter cream in the center of the cake plate. This will keep the cake from shifting on the plate.
If you want a really clean presentation line the edges of the plate with parchment paper, that way when you are done frosting you can remove the paper and reveal a spotless cake plate.
Place the largest cake piece on the plate and wiggle to position it in the middle. Then add a layer of butter cream to the top. This will be the filling of the cake so make it a little thick. You can use a spatula or piping bag to do this.
Place the next piece of cake on top of the butter cream and position it to the center. Now lightly frost the cake in butter cream. I like to use a spatula and scrape the side of the cake. You want this a light layer where you can still see the cake. This will help from getting cake crumbs into the whipped cream frosting.
Now frost the cake with the Whipped cream frosting. You can use a piping bag for a fancy look or apply with a spatula or the back of a spoon. Garnish with chopped bakers chocolate if desired.
The cake is now ready to serve. If you are not serving right away carefully cover with a large bowl or cake cover (make sure not to hit the frosting!) and store in the fridge till its time to eat. Refrigerate any leftovers.