DirectionsStep1Base-line two deep 8 inch (20 cm) round loose-bottomed non-stick cake tins with baking paper and pre-heat the oven to 170 C/325 F/Gas 3.Step2Mix the coffee powder with the water in a small saucepan and add the chocolate and butter.Step3Place on the hob and (stirring frequently), heat over a medium setting until just melted. Set aside.Step4Mix together the flour, baking powder, xanthan gum, bicarbonate of soda, sugar and cocoa powder in a large bowl (or shake vigorously in a sealed airtight container), making sure the mixture is well blended an…Step5Heat the milk either in a microwave or in a small saucepan over a low heat until almost simmering and then take off the heat and add the lemon juice.Step6Stir until the milk thickens and looks curdled.Step7In a separate mixing bowl, whisk the eggs until well blended and light.Step8Add the milk mixture to the eggs and beat again.Step9Pour the milk-egg mixture and the chocolate mix into the bowl of flour and stir with a large spoon or spatula until you have a well blended and smooth batter.Step10Pour the mixture into the two tins and bake for 11⁄4 to 11⁄2 hours until risen and a skewer inserted into the centre comes out clean.Step11Leave to cool in the tin for at least 30 minutes, before loosening the sides with a spatula and turning out onto a wire rack to cool completely.Step12Place the chocolate in a small glass bowl and melt in the microwave on a medium setting, 30 second bursts, stirring well between each until smooth (or in a heatproof bowl set above a saucepan of lightly simm…Step13In a large mixing bowl, beat the butter until light and pale.Step14Add a little icing sugar and the vanilla extract and beat again until smooth.Step15Gradually add the rest of the icing sugar, the coffee, the melted chocolate and (if necessary) a drop of milk, to ensure a thick, creamy, spreading consistency, beating between each addition. (if it seems a little t…Step16When the sponges are cold, place one of them on a decorating board and spread some of the buttercream in a thick, even layer across it, before placing the second sponge on top.Step17Using a spatula, spread a further layer of buttercream across the top and down the sides (making sure you leave some icing to pipe decorations) and smooth to the look that you want.Step18Arrange the cigarillos across the top in an even ‘spoke’ pattern.Step19Using a wide, star-tipped nozzle and piping bag, pipe flower decorations on the sides and top of the cake.Step20Finally, add the Mocha Beans and a light, fine grating of dark chocolate.Step21Chill in the fridge for about 40 minutes (to firm up the icing), before transferring to a serving plate.Step22The cake is best stored at ambient temperature in an airtight containerIngredientsIngredients2 tablespoonsInstant Espresso Coffee Powder125 millilitersCold Water200 gramsGood Quality Dark Chocolate (cut into pieces)200 gramsDairy Free Alternative (or unsalted butter, cubed)170 gramsPlain Gluten Free Flour Blend (I used the GFA rice-free blend B - See NOTES for link)1 ½ teaspoonsBaking Powder (gluten free)1 teaspoonXanthan Gum¼ teaspoonBicarbonate Of Soda400 gramsGolden Caster Sugar (superfine sugar)25 gramsCocoa Powder75 millilitersDairy Free Alternative (milk)½ tablespoonLemon Juice3 Large Eggs (UK large, Canadian` Extra Large' Australian` Jumbo' and US` Extra or Very Large)200 gramsGood Quality Dark Chocolate (chopped)240 gramsUnsalted Butter (softened)1 teaspoonInstant Espresso Coffee Powder (mixed to a smooth paste with 1 teaspoon boiling water)1 teaspoonVanilla Extract180 gramsIcing Sugar (confectioners sugar)2 tablespoonsDairy-Free Alternative (milk/as needed)17 Chocolate Mocha Beans8 Dark Chocolate Cigarillos1 Dusting (of finely grated chocolate)See moreNutritionalNutritional630 Calories40 gTotal Fat109 mgCholesterol66 gCarbohydrate201 mgSodium6 gProteinFrom glutenfreealchemist.comRecipeDirectionsIngredientsNutritionalExplore furtherEaster Mocha Cake with Mini Eggs – Gluten Freeglutenfreealchemist.comEasy Gluten Free Mocha Cake - Dairy Free Option - April J …apriljharris.comGluten-Free Chocolate Mocha Cake BeyondCeliac.orgbeyondceliac.orgA Scrumptious Gluten-Free Chocolate Mocha Layer Cakeglutenfreefoodee.comGluten Free Vegan Mocha Layer Cake Sarah, Baking …gfreefoodie.comRecommended to you based on what's popular • Feedback
Gluten Free Mocha Cake
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WEBNov 28, 2017 · Measure 1 cup of the coffee and set aside to cool. Preheat the oven to 350 degrees Fahrenheit. Spray 2 8” cake pans with cooking …
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WEBJan 12, 2024 · Preheat the oven to 350°F (170°C). Grease and flour two 8 inch layer cake pans. Cream the butter and sugar together thoroughly. …
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WEBMar 10, 2012 · Preheat oven to 350 degrees F. Prepare 2, 9-inch cake pans (or 3, 8-inch cake pans) by spraying the sides with oil and placing …
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WEBJan 14, 2019 · Grease and flour a 9 x 2-inch cake pan. Using a large mixing bowl, stir together flour, sugar, cocoa powder, baking soda, baking …
WEBRemove the pan from heat, once more. Whisk in butter, 1 piece at a time. Next, whisk in the espresso and chopped chocolate until smooth. Place a fine-mesh strainer over a clean bowl, and pour your pastry cream into …
WEBMay 4, 2024 · Instructions. Preheat oven to 350 degrees. Line bottom of loaf pan with a strip of parchment paper. In the bowl of your mixer (or in regular bowl) add cocoa, gluten-free flour, baking soda, espresso …
WEBFeb 9, 2015 · Pre-heat oven to 350 degrees. First make the coffee. We need it hot. In a small bowl, put the hot coffee and cocoa. Stir well to dissolve well. Add the hot water and stir again. Set aside. In a separate …
WEBMar 20, 2024 · Instructions. 1. Preheat the oven to 350°F. Grease a 10-cup bundt pan with butter, and then sprinkle with sugar. 2. In a medium bowl, whisk together the two flours, cocoa powder, baking powder, and salt. 3. …
WEBFeb 3, 2022 · Make a tasty treat for the holidays with Gluten Free Peppermint Mocha Cake. This can also be made with regular cake mix too. Serving: 1 Servings Calories: 178 kcal Carbohydrates: 17 g …
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WEBPre-heat the oven to 170 C/325 F/Gas 3. In a medium glass bowl, break the chocolate into pieces and add the butter and coffee. Melt together either over a saucepan of simmering water or in a microwave at medium heat …
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WEBMar 5, 2023 · 1 cup (226 g; 2 sticks) unsalted butter. 2 cups (290 g) low FODMAP gluten-free flour, such as Bob’s Red Mill 1 to 1 Baking Flour. 1 ½ teaspoon salt. 2 cups (480 ml) pure maple syrup, preferably dark. 2 …
WEBMar 22, 2018 · Preheat the oven to 350 degrees. Grease the bottom of a 9-inch springform pan with butter. Cut a piece of parchment or waxed paper in a circle to fit the bottom of the pan.
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WEBSift together the white rice flour, potato starch, cornstarch, sorghum flour, xanthan gum, baking powder, baking soda and salt. In the bowl of a stand mixer, beat the butter, granulated sugar and brown sugar until light and …
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WEBOct 25, 2021 · Add eggs, one at a time, beating between each. Add vanilla extract and hot water and/or coffee and buttermilk. Mix until combined. Gently stir in flour mixture, until …
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WEBJul 15, 2018 · Bake for 30 minutes at 350 F. Cool in pan for 5 minutes, then transfer to a cooling rack to cool completely. For the frosting – mix all ingredients in a blender until smooth. Transfer to a bowl and refrigerate …