This chocolate cake with chocolate buttercream is wealthy, moist and completely scrumptious. It’s very onerous to inform that it’s grain free!
The truth is, 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 at all times frost my truffles 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 comply with 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 like it’s ruined and curdled. However, maintain mixing as a result of it would quickly spring again to life and grow to be clean and satiny.
This cake comprises almond flour, so if you could keep away from nuts, I like to recommend utilizing this chocolate cake recipe.
In terms of baking with grain-free components, I at all times use a finely floor almond flour and Bob’s Crimson Mill coconut flour. Numerous manufacturers lead to totally different textures, so I alway keep on with these two particular components in order that my truffles and different baked items end up good 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. If you happen to 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
- Cook dinner Time: 35 minutes
- Whole Time: 1 hour 40 minutes
- Class: Dessert
- Weight-reduction plan: Gluten Free
For the cake batter:
For the buttercream:
- 4 giant eggs
- 1/3 cup maple syrup or honey
- 2 teaspoons vanilla extract
- pinch of sea salt
- 1 pound unsalted butter, softened, every stick lower into tablespoons
- 4 ounces semisweet chocolate, melted and cooled (I used Get pleasure from Life Chocolate Chips)
Directions
- Preheat oven to 350 ºF and regulate 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 a minimum of 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 desire to line my cake pans with a spherical piece of unbleached parchment paper to make sure the cake will come out correctly). Bake truffles for 20 minutes or till a cake tester inserted in the midst of the cake comes out clear. Cool truffles for 10 minutes, run a knife across the edges after which take away the truffles 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 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 would flip creamy). Whisk your complete combination for 1 minute on excessive till gentle and fluffy. Slowly pour within the chocolate and blend till integrated.
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 selfmade 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.
Diet
- Serving Measurement: Serves 12-14
