A cake that is sure to please everyone at a party!
Gluten Free Coffee Infused chocolate cake with a Coffee Infused Buttercream
This cake came as a surprise to me, as many gluten free items have an acquired taste about them whereas this doesn’t. This is due to the fact that we are using gluten-free flour instead of regular AP (All-Purpose). As you may know gluten (a protein) is formed when flour and water are combined together. Gluten provides various characteristics that are commonly enjoyed amongst the products it is found in; for example a soft and chewy texture. The gluten protein also allows for optimal leavening under heat, trapping in moisture in products such as breads and pastas. There are substitutions you can use in place of gluten to receive that same soft texture, for example almond or even buckwheat. More research should be done when using these different types of flour as baking techniques may differ, as well as clashing flavor profiles.
For this recipe, I simply just used a Gluten Free flour blend, specifically . (*Please note that the batter will be liquidy when mixing, this is normal due to the absence of gluten which normally provides the structure for the cake.)
Ingredients:
Gluten Free Cake
9 ½ oz (2 ¼ C) Gluten free all purpose flour
1 ¾ oz (½ C) Unsweetened cocoa powder
1T Espresso Powder
1t. Baking Powder
1t. Baking Soda
1 ¾ C. Coconut Sugar
¼ C.Granulated Sugar
3 Eggs
1T. Vanilla Extract
8oz (1c.) Sour Cream
4oz (½ C) Avocado Oil
6oz (¾ C) Cold Brew Concentrate
Swiss Meringue Coffee Buttercream
5ea (165g) Egg Whites
10oz (285g) Granulated Sugar
1# (454g) Butter, Cubed
Cold Brew or Espresso Shot of Black Coffee (As needed)
Method:
Chocolate Cake
Preheat the oven to 350°F with a rack in center position. Butter two 8”cake pans and line with parchment circles.
In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, baking soda, salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar, eggs, and vanilla extract together on medium speed for about 3 minutes, until light and fluffy. Reduced speed low speed slowly pour in avocado oil, beating until fully incorporated. Once combined, slowly pour in cold brew and continue to beat just until incorporated.
Divide the batter evenly between the two prepared pans and bake in a preheated oven for 30-35 minutes, just until a toothpick inserted into the center comes out clean.
Cool cake in pans on a wire rack for 30 min. Then turn out onto the rack to cool completely before frosting.
Buttercream
Cut your butter roughly into 1” cubes and allow it to come to room temperature! (I like to leave my butter out on the counter the night before I use it. But allow it to sit out for a couple of hours! It makes the process so much easier.)
Separate the egg yolks from the egg whites, if you have not already done so.
Combine the sugar and egg whites in a heat safe bowl, and place the bowl over a pot of simmering water (about medium heat on your stove.) Make sure the bottom of the bowl is not touching the water. (If you have an electric mixer, you can use the same bowl for that mixer.)
Constantly stir the egg whites and sugar over the water bath until the sugar is dissolved or the temperature of the mixture reaches 140°F (60°C). The viscosity should become more loose and you should not feel any more sugar granules if you touch it with your hand.
Once the mixture is at temperature, immediately take the bowl off of the pot, wipe the bottom with a towel to dry the excess water, and start whipping. You can use the whisk attachment with your electric mixer, or your hand mixer. (Do not use a whisk to hand mix! Your arm will be sore and this will take forever!)
Whisk at the highest speed until the mixture reaches a medium-stiff peak and the bowl feels room temperature. If your meringue is still warm but at the correct peak stage, you can let it sit on the counter or pop the bowl into the refrigerator for a couple of minutes. It is important for the meringue to no longer be hot so your butter does not melt!
Once your meringue is at the correct peak and temperature, turn the speed on your mixer to medium-high and begin adding your butter cubes. Add about 1-2 cubes at a time. Wait until those are fully mixed in to add the next set.
When all of your butter is in, do not panic if it is not coming together immediately! Sometimes it can take an extra 30 seconds to 1 minute for all of the butter to fully be incorporated. Trust the process and keep the mixer running, it will eventually come together if everything is at the correct temperature!
When your buttercream comes together, it should be light, airy and silky. Scrape down the sides of your bowl and mix for about 15 more seconds. After that, turn your mixer down to a medium speed and add in the coffee!
Mix the buttercream once more for about 30 seconds on medium-high speed to ensure everything is well incorporated, and after that you are ready to transfer your buttercream into your piping bag!
Assembly:
Cut parchment paper to the same size of the cake stand.
Place a small portion of buttercream on the cake stand and place parchment paper on top.
Pipe out another small amount of buttercream onto paper to prevent the cake from moving.
Place the first layer on top of the parchment paper, and begin to level it using a serrated knife.
Once flat, place a layer of buttercream on top and spread evenly covering the whole surface.
Put the next layer on top, with the dome facing up, level again.
Once flattened, place a layer of buttercream on the exterior of the cake.
Smoothen out the whole exterior of the cake.
Using a piping bag with a star tip, pipe out desired design along the top and bottom border of the cake.
Place cocoa nibs on the inner portion of the ring
Optional- Using Keurig coffee pods, a spoon and a fork, I sprinkled the coffee pods over them to make a little design as seen on the pictures.
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