This chocolate cake with chocolate buttercream is wealthy, moist and completely scrumptious. It’s very arduous to inform that it’s grain free!
Actually, 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 muffins with a traditional buttercream. You simply can’t do significantly 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 seem like it’s ruined and curdled. However, preserve mixing as a result of it is going to quickly spring again to life and change into clean and satiny.
This cake comprises almond flour, so if it’s good to keep away from nuts, I like to recommend utilizing this chocolate cake recipe.
In terms of baking with grain-free components, I all the time use a finely floor almond flour and Bob’s Purple Mill coconut flour. Varied manufacturers end in totally different textures, so I alway follow these two particular components in order that my muffins and different baked items prove excellent each time.
I hope you get pleasure from 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. When you can’t eat butter, I like to recommend making a double batch of this chocolate buttercream frosting. As with all desserts, it’s greatest to eat moderately.
- Prep Time: 45 minutes
- Prepare dinner Time: 35 minutes
- Complete Time: 1 hour 40 minutes
- Class: Dessert
- Weight-reduction 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 Get pleasure from 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 often. Put aside to chill (the combination wants to chill for no less than 10 minutes earlier than including the the egg combination under). 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 desire to line my cake pans with a spherical piece of unbleached parchment paper to make sure the cake will come out correctly). Bake muffins for 20 minutes or till a cake tester inserted in the midst of the cake comes out clear. Cool muffins for 10 minutes, run a knife across the edges after which take away the muffins from the pans. Cool fully.
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 always 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 gentle and billowy. Scale back the velocity to medium and add butter one tablespoon at a time. When the entire butter is added, flip off the mixer and scrape down the edges of the bowl (at this level the buttercream may look curdled, however don’t fear, it is going to flip creamy). Whisk your entire combination for 1 minute on excessive till gentle and fluffy. Slowly pour within the chocolate and blend till included.
To assemble:
- Place one cake layer on a cake stand and prime with one third of the frosting. Unfold frosting evenly on the cake. Place second cake layer on prime and use remaining frosting to frost the highest and sides of the cake.
*To make selfmade grain-free baking powder mix 1 half baking soda, 1 half arrowroot powder and a pair of components cream of tartar. Retailer in an hermetic container for as much as 6 months.
Diet
- Serving Measurement: Serves 12-14
