This chocolate cake with chocolate buttercream is wealthy, moist and completely scrumptious. It’s very laborious to inform that it’s grain free!
In actual fact, many readers have shared that they’ve taken this cake to events and everybody raved and so they had no thought it was gluten free!
I all the time frost my desserts with a traditional buttercream. You simply can’t do a lot better than a candy whipped butter frosting with chocolate!
If it’s your first time to make a buttercream, please observe the instructions precisely and take your time. It’s good to know that after all of the butter has been added, the combination will appear to be it’s ruined and curdled. However, hold mixing as a result of it can quickly spring again to life and change into easy and satiny.
This cake comprises almond flour, so if it is advisable keep away from nuts, I like to recommend utilizing this chocolate cake recipe.
In relation to baking with grain-free substances, I all the time use a finely floor almond flour and Bob’s Crimson Mill coconut flour. Varied manufacturers end in totally different textures, so I alway stick to these two particular substances in order that my desserts and different baked items end up good each time.
I hope you take pleasure in this recipe as a lot as I do!
Chocolate Cake with Chocolate Buttercream (Paleo, Grain Free, Gluten Free)
Is butter “Paleo?” Click on right here and right here for some nice information on this subject. In the event you can not devour butter, I like to recommend making a double batch of this chocolate buttercream frosting. As with all desserts, it’s finest to devour moderately.
- Prep Time: 45 minutes
- Cook dinner Time: 35 minutes
- Whole Time: 1 hour 40 minutes
- Class: Dessert
- Food plan: Gluten Free
For the cake batter:
For the buttercream:
- 4 massive eggs
- 1/3 cup maple syrup or honey
- 2 teaspoons vanilla extract
- pinch of sea salt
- 1 pound unsalted butter, softened, every stick minimize into tablespoons
- 4 ounces semisweet chocolate, melted and cooled (I used Take pleasure in Life Chocolate Chips)
Directions
- Preheat oven to 350 ºF and modify rack to center place. Place the chocolate and butter within the bowl of a double boiler. Soften, stirring sometimes. Put aside to chill (the combination wants to chill for at the very least 10 minutes earlier than including the the egg combination beneath). Place the maple syrup and eggs within the bowl of a standing mixer with whisk attachment. Whisk for 5-6 minutes till pale yellow and billowy. Slowly whisk in cooled chocolate and vanilla extract.
- Sift almond flour, coconut flour, cocoa powder, baking soda and baking powder over egg combination. Gently fold to include. Divide batter between two buttered 9-inch cake pans (I want to line my cake pans with a spherical piece of unbleached parchment paper to make sure the cake will come out correctly). Bake desserts for 20 minutes or till a cake tester inserted in the midst of the cake comes out clear. Cool desserts for 10 minutes, run a knife across the edges after which take away the desserts from the pans. Cool utterly.
For the Frosting:
- Within the bowl of a standing mixer, mix eggs, maple syrup or honey, vanilla and pinch of salt. Set the bowl over a pot of simmering water. Whisk consistently till the combination reaches 160 levels, about 5 minutes. Take away from the warmth. Beat egg combination on medium-high with whisk attachment for 8 minutes till mild and billowy. Scale back the pace to medium and add butter one tablespoon at a time. When all the butter is added, flip off the mixer and scrape down the perimeters of the bowl (at this level the buttercream may look curdled, however don’t fear, it can flip creamy). Whisk the complete combination for 1 minute on excessive till mild and fluffy. Slowly pour within the chocolate and blend till included.
To assemble:
- Place one cake layer on a cake stand and high with one third of the frosting. Unfold frosting evenly on the cake. Place second cake layer on high and use remaining frosting to frost the highest and sides of the cake.
*To make home made grain-free baking powder mix 1 half baking soda, 1 half arrowroot powder and a pair of elements cream of tartar. Retailer in an hermetic container for as much as 6 months.
Vitamin
- Serving Dimension: Serves 12-14
