Ingredients:
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Cake: |
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1 cup (8 oz.) |
Hot Coffee |
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3/4 cup (6 oz.) |
Milk; room temperature |
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1 1/2 cup (335 g) |
Sugar |
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1 3/4 cup (275 g) |
Authentic Foods Steve’s GF Cake Flour |
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1/2 Cup (50 g) |
Cocoa Powder (non-alkalized) |
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50 g (2 oz.) |
Bittersweet Chocolate |
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1 tsp (7 g) |
Baking Soda |
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1 tsp (3 g) |
Baking Powder |
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1/2 tsp (2.5 g) |
Salt |
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3 large |
Eggs |
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1/2 cup (112 g) |
Vegetable Oil |
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1/4 tsp |
Authentic Foods Vanilla Powder |
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Buttercream: |
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3/4 of a stick (86 g) |
Unsalted Butter; melted |
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3/4 Cup (70 g) |
Cocoa Powder |
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1 box (1 lb) |
Confectioners’ Sugar; sifted |
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2 tsp (8.4 g) |
Vanilla Extract |
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3/4 tsp (4.3 g) |
Salt |
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6 TBSP (90 g) |
Milk; room temperature |
Directions:
For Cake:
- Preheat oven to 350F. Mix together Steve’s GF Cake Flour Blend, baking soda, baking powder, Authentic Foods Vanilla Powder and salt and set aside.
- Pour hot coffee over cocoa powder and chocolate and stir till smooth. Whisk in milk and vegetable oil.
- In a stand mixer with whisk attachment beat sugar and eggs until pale and fluffy. Working in alternate batches starting and ending with dries (dry, wet, dry, wet, dry) mix in dry mix and chocolate mix being sure to scrape down the sides of the bowl.
- Divide batter into two 9-inch sprayed cake pans. Bake 25-30 minutes until the center of the cake springs back when pressed lightly. Let cool thoroughly before frosting. May be made a day ahead and wrapped tightly.
For Frosting:
- In a stand mixer fitted with a paddle beat melted butter and cocoa powder together until smooth then beat in vanilla extract, milk and salt. Adding a cup at a time beat in confectioners’ sugar till light and fluffy. Frost cake and decorate as desired.
**To make vegan, replace the eggs with a vegan egg replacer. Substitute the milk for hot coffee.
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