Chocolate Cake with Buttercream Frosting

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/4 cup Almond flour
  • 1 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 Chocolate buttercream frosting
  • 1 1/4 cup Cocoa
  • 1/2 cup Cornstarch
  • 1 tsp Guar gum or xanthan gum
  • 2 cups Powdered sugar
  • 3/4 cup Rice flour
  • 1 Pinch Salt
  • 1 cup Sugar
  • 1 2/3 tbsp Vanilla

• Oils & Vinegars

  • 1/2 cup Olive oil

• Drinks

  • 3/4 cup Coffee, hot

• Dairy

  • 2 sticks Butter, soft
  • 7/8 cup Milk
  • 1/4 cup Yogurt, plain full-fat

• Other

  • --Dry Ingredients--
  • --Wet Ingredients--

Found on imglutenfree.com

Description

Ingredients

• --Dry Ingredients--
• ¾ cup rice flour
• ¼ cup almond flour
• ½ cup cornstarch
• 1 teaspoon guar gum OR xanthan gum
• 1 cup sugar
• 1 cup cocoa (I used extra dark dutch cocoa)
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• Pinch of salt
• --Wet Ingredients--
• 2 eggs
• ¾ cup milk
• ¼ cup plain full-fat yogurt (okay, fine. If you insist upon the low-fat, go ahead and use it)
• ½ cup olive oil
• 1 tablespoon vanilla extract
• ¾ cup hot coffee
• --Chocolate Buttercream Frosting--
• 2 sticks butter, soft
• 2 cups powdered sugar
• ¼ cup cocoa
• 2 teaspoons vanilla extract
• 2 tablespoons milk

Directions

• --For the Chocolate Cake--
• Grease two eight inch springform cake pans. Preheat the oven to 350 degrees F.
• Combine the dry ingredients in a medium sized bowl. Set aside.
• In another bowl, beat together all of the wet ingredients EXCEPT for the coffee.
• Add the dry ingredients to the wet ingredients and beat until combined.
• Add the hot coffee to the mix and beat until combined.
• Pour into the prepared pans and cook for about 25 minutes, until the cake appears to be set. ITS VERY IMPORTANT not to overcook this cake. Signs of doneness: Toothpick inserted comes out clean, top is firm but still soft (the surface shouldn’t break under your finger, but it should feel springy). Remember that the cake will continue cooking for a few minutes after you remove it from the oven, so it should seem a bit undercooked when you take it out.
• Cool completely before frosting.
• --For the Buttercream Frosting--
• Beat the butter and sugar for about 2 minutes until the ingredients are completely combined. I actually beat it for about a minute and then used my hands to mix it up the rest of the way. My butter was a bit cold so using my hands worked well to soften it and get it to sort of “melt” into the sugar.
• Add the remaining ingredients and beat until combined. Set aside until the cake is cooled.
• This frosting is creamy enough that you can just sort of spread it onto the cake and still get it to look nice (please note my laziness and complete inability to perfectly frost a cake).
• To assemble the two layers:
• Completely frost the bottom layer, giving it a nice thick coat on the top.
• Put a plate upside down on top of the top layer, then flip the whole thing over so that the layer is laying upside down on the plate.
• Gently remove the cake pan bottom. I used a thin spatula to separate it from the pan (it didn’t stick much at all, but to get it to separate smoothly you might want to loosen it up with a spatula).
• Once the bottom of the pan is removed from the top layer, flip it quickly on top of the bottom layer (which is already frosted at this point). If it isn’t exactly centered just gently shift it over.
• Spread on more frosting until the cake is completely coated.
• Then, eat it.