This particular cake I made for my sister’s birthday. Happy Birthday, Stefanie! Anyway, I used to two different icings. You don’t have to. Now on to the cake…
2 cups of granulated sugar
1 ¾ cup of gluten free flour
1 teaspoon xanthan gum (omit if your flour already has it)
¾ cup good quality cocoa
1 ½ teaspoon baking powder
1 ½ teaspoon baking soda
1 teaspoon salt
2 eggs, lightly beaten
1 cup buttermilk
½ cup vegetable oil
2 teaspoon vanilla extract
1 cup hot coffee
1 ½ cup semi-sweet chocolate chips
Fruit Puree: (optional)
1 12 oz. bag, frozen unsweetened berries, thawed (I’ve used raspberries or mixed berries in this recipe)
Frosting: (for filling)
½ cup butter, melted and slightly cooled
2/3 cup cocoa
3 cups powdered sugar, sifted
1/3 cup buttermilk
1 teaspoon vanilla extract
1 cup unsalted butter
1 teaspoon vanilla extract
2 tablespoons buttermilk
4 cups powdered sugar, sifted
Gel food coloring of your choice (if desired, available at most craft stores or baking supply stores)
16 oz. bittersweet chocolate chips
16 oz. buttermilk
1. Preheat oven to 350° Grease and dusted 2 8-inch or 9-inch cake pans. Set aside
2. Puree the thawed berries in a food processor until smooth. Push puree through a mesh strainer to remove any seeds. Reserve ¼ cup and set aside.
3. Combine the sugar, flour, xanthan gum, cocoa, baking powder, baking soda, and salt in a large mixing bowl. Whisk together. In the mixing bowl of a stand mixer, add the eggs and beat slightly. Then add the buttermilk, oil, vanilla and fruit puree. Mix until smooth. Add dry ingredients about 1/3 cup at a time. When all ingredients are combined, carefully mix in the hot coffee and the chocolate chips.
4. Evenly distribute the cake batter in the two prepared pans and bake for 30-35 minutes to until a toothpick comes out clean. Let cool in the pans for 5 pans, then turn out onto a cooling rack to finish cooling completely.
5. Filling frosting: Mix the melted butter and cocoa until completely combined. Then add the reserved puree, mix to combine. Alternative adding the powdered sugar and the buttermilk while mixing until the frosting is smooth, glossy and a spreadable consistency. If it’s too thick, add a splash of milk. If it’s too think, add additional sugar. Beat in the vanilla.
6. I usually split the two layers in order to make four small layers. Using the chocolate frosting between each layer. If you don’t feel comfortable splitting the layers, spread the frosting between the two layers. Put in refrigerator to set.
7. In a large bowl, combine powdered sugar, butter, buttermilk and vanilla. Mix on a low speed to combine, then beat on medium for a full 5 minutes. Add coloring, if desired.
8. Frost the cake with the icing and put in refrigerator to set.
9. To make the ganache, use a double broiler. You can use a makeshift double broiler by using a medium pot filled with water and a glass bowl (as shown). Make sure the water does not touch the bottom of the bowl. Heat the water to a boil. When boiling, place the glass bowl on top of the pot and mix together the chocolate chips and the buttermilk. Keep stirring until chocolate is melted and completely smooth.
10. Carefully pour desired amount of ganache over the cooled cake and spread toward the edges.
11. Place cake in the refrigerator to set. Decorate as desired.