Mochaccino Cake

Mochaccino Cake

Gluten-Free

 

So, if you follow me on Instagram or Facebook, then you already know I took a vacation a couple of weeks ago to Colorado, While I was there, I tried a mochaccino at a local downtown coffee shop. It was so delicious, that I decided as soon as I got home, I had to whip up a cake using this flavorful coffee as my inspiration.

 

The result? A dessert that is a mocha lovers dream!

 

You’ll need:

1 1/2 cup Wholesome Organic brown sugar

1 3/4 cups Bob’s Red Mill gluten-free all-purpose flour

2 tsp xanthan gum

1 cup Starbucks Hot cocoa powder

1 ½ tsp baking powder

1 ½  tsp baking soda

1 tsp salt

1/2 cup Kerrygold Salted Butter, melted

2 large eggs

1 cup buttermilk

1 tbsp vanilla extract

1/2 cup dark chocolate chips

1 cup strong hot coffee

2 tsp instant espresso

 

Preheat the oven to 350°F.  Prepare two 9” round pans by lightly coating with oil.

 

In a medium bowl, combine the brown sugar, flour, cocoa, baking powder, baking soda, and salt.

Mochaccino Cake Gluten-Free

In a separate bowl, whip together the butter, eggs, buttermilk, and vanilla.

 

Then, slowly add the liquid to the dry ingredients and stir until both mixtures are fully combined. Next, fold in the chocolate chips.

Mochaccino Cake Gluten-Free

Add instant espresso to the hot coffee and mix well. Then add the coffee to the batter and stir until the batter is thin. Pour evenly into the prepared pans and bake for about 25–30 minutes or until a toothpick comes out clean.

Mochaccino Cake Gluten-Free starbucks coffee via instant

Once the cakes have finished baking allow them to completely cool before frosting!

 

Whipped Butter Cream Frosting

 

1 cup organic non-hydrogenated palm shortening

1/2 cup Kerrygold Salted Butter

3 cups powdered sugar

1 tsp vanilla extract

1 tsp cinnamon

 

In a large bowl, whip the palm shortening and butter with an electric mixer until light and fluffy. Next, whip in one cup of powdered sugar, and add in the cinnamon and vanilla. To finish, whip in the remaining two cups of powdered sugar, one cup at a time. Beat well between each addition.

 

Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top. Finish frosting the top and sides of the cake with the remaining frosting.

 

You can dress up this cake with any garnishes you would like such as a dusting of hot cocoa powder or a drizzle of chocolate syrup. Then just cut, serve, and enjoy this Mochaccino Cake!

Mochaccino Cake Gluten-Free

 

Mochaccino Cake

Mochaccino Cake

Ingredients

    Mochaccino Cake:
  • 1 1/2 cups Wholesome Organic brown sugar
  • 1 3/4 cups Bob’s Red Mill gluten-free all-purpose flour
  • 2 tsp xanthan gum
  • 1 cup Starbucks Hot cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 1/2 cup Kerrygold Salted Butter, melted
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tbsp vanilla extract
  • 1/2 cup dark chocolate chips
  • 1 cup strong hot coffee
  • 2 tsp instant espresso
    Whipped Butter Cream Frosting:
  • 1 cup organic non-hydrogenated palm shortening
  • 1/2 cup Kerrygold Salted Butter
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon

Instructions

    For the Cake:
  1. Preheat the oven to 350°F. Prepare two 9” round pans by lightly coating with oil.
  2. In a medium bowl, combine the brown sugar, flour, cocoa, baking powder, baking soda, and salt.
  3. In a separate bowl, whip together the butter, eggs, buttermilk, and vanilla.
  4. Slowly add the liquid to the dry ingredients and stir until both mixtures are fully combined.
  5. Fold in the chocolate chips.
  6. Add instant espresso to the hot coffee and mix well.
  7. Pour the coffee into the batter and stir until batter is thin.
  8. Pour evenly into the prepared pans and bake for about 25–30 minutes or until a toothpick comes out clean.
  9. Allow to completely cool before frosting.
    For the Frosting:
  1. In a large bowl, whip the palm shortening and butter with an electric mixer until light and fluffy.
  2. Whip in one cup of powdered sugar, and add in the cinnamon and vanilla.
  3. To finish, whip in the remaining two cups of powdered sugar, one cup at a time. Beat well between each addition.
  4. Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top.
  5. Finish frosting the top and sides of the cake with the remaining frosting.
  6. Garnish this cake with toppings of your choice, such as a dusting of hot cocoa powder or a drizzle of chocolate syrup.
  7. Then just cut, serve, and enjoy this Mochaccino Cake!
http://delectablydifferentkitchen.com/2017/01/mochaccino-cake/

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