Utterly delicious, super-fudgy Mocha Cake, layered with mocha buttercream. The perfect balance of chocolate and coffee to make an incredible celebration cake or tea-time treat. Rice-free; Nut-free; Optional dairy free.
200gunsalted butter or dairy free alternativecubed
170gplain gluten free flour blendI used the GFA rice-free blend B - See NOTES for link
1½tspbaking powdergluten free
¼tspbicarbonate of soda
400ggolden caster sugarsuperfine sugar
75mlmilk/dairy free alternative
3largeeggs UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
200ggood quality dark chocolate chopped
240gunsalted butter softened
1tspinstant espresso coffee powdermixed to a smooth paste with 1 teaspoon boiling water
180gicing sugarconfectioners sugar
1 to 2tbspmilk/dairy-free alternativeas needed
Decoration - optional
17chocolate Mocha Beans
8dark chocolate cigarillos
a dusting of finely grated chocolate
Base-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.
Mix the coffee powder with the water in a small saucepan and add the chocolate and butter.
Place on the hob and (stirring frequently), heat over a medium setting until just melted. Set aside.
Mix 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 and all lumps are completely broken down. Set aside.
Heat 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.
Stir until the milk thickens and looks curdled.
In a separate mixing bowl, whisk the eggs until well blended and light.
Add the milk mixture to the eggs and beat again.
Pour 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.
Pour the mixture into the two tins and bake for 1¼ to 1½ hours until risen and a skewer inserted into the centre comes out clean.
Leave 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.
Place 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 simmering water, stirring occasionally until smooth). Set aside.
In a large mixing bowl, beat the butter until light and pale.
Add a little icing sugar and the vanilla extract and beat again until smooth.
Gradually 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 too loose, keep beating until thick and/or add a little extra icing sugar).
Putting the cake together
When 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.
Using 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.
Arrange the cigarillos across the top in an even ‘spoke’ pattern.
Using a wide, star-tipped nozzle and piping bag, pipe flower decorations on the sides and top of the cake.
Finally, add the Mocha Beans and a light, fine grating of dark chocolate.
Chill in the fridge for about 40 minutes (to firm up the icing), before transferring to a serving plate.
The cake is best stored at ambient temperature in an airtight container.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Gluten Free Alchemist Flour Blend B can be found on the GFA Flours & Flour BlendingPage. If using an alternative flour blend, the texture may vary.