Gluten Free Mocha Chocolate Cake With Mocha Buttercream Frosting Recipe

Ingredients

  • 1 cup hot brewed coffee (decaf works fine)
  • 1 cup cocoa powder
  • 1 cup hot water
  • 3 cups gluten-free all-purpose flour Blend, more for
  • dusting pan
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum
  • 1 cup dairy-free margarine or organic shortening
  • 2½ cups sugar or evaporated cane juice
  • 4 large eggs,* room temperature
  • 2 teaspoons pure vanilla extract
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  • *TIP For egg-Free Mocha chocolate cake
  • 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.
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  • Mocha "Buttercream" frosting
  • MAKES 8 CUPS
  • -------------------------------------
  • 6 cups sifted powdered sugar
  • 2 tablespoons sifted cocoa
  • ½ teaspoon salt
  • ½ cup boiling-hot water
  • 2½ cups vegetable shortening, such as organic Spectrum shortening
  • ¾ cups dairy-free margarine of choice
  • 2 teaspoon gluten-free coffee extract
  • fresh raspberries or shaved chocolate, for garnish
  • In the bowl of an electric mixer, combine powdered sugar, cocoa and salt.
  • With a whip attachment, add boiling water and whip at medium-low speed until smooth and cool, approximately 5 minutes.
  • 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.
  • Scrape down the bowl and whip an additional minute. frost cake and garnish with raspberries or shaved chocolate.
  • 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.
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  • chocolate Ganache frosting
  • MAKES 1½ CUPS (To frost a 3-layer cake, triple the recipe below)
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  • 1 cup heavy cream or coconut milk (not lite)
  • 8 ounces dark (bittersweet) chocolate, chopped
  • Bring cream or coconut milk to a boil.
  • Pour hot cream over chopped chocolate and whisk until chocolate melts and mixture is smooth.
  • Set mixture aside until it begins to thickent (it should still be fluid).
  • 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.

Description

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... The R

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