Chocolate Espresso Cake
by: claire cary
This gluten free chocolate espresso cake is a chocolate lovers dream recipe! It's rich, decadent yet fluffy, so fun to make and finished with a to die for espresso mascarpone frosting.
Ingredients
Wet
- ½ cup oil
- ¾ cup white sugar
- ⅓ cup light brown sugar
- 1 egg
- 1 egg yolk
- 1 tablespoon vanilla
- ⅔ cup whole milk
- ⅓ cup brewed espresso warm but not boiling
Dry
- 1 ½ cups gluten free all purpose 1:1 baking flour
- ½ cup cocoa powder
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
Espresso Mascarpone
- 8 ounces mascarpone
- 2 shots brewed espresso chilled or 1 tablespoon espresso powder
- 1 teaspoon vanilla
- 2 ¼ cups powdered sugar
- 1 cup heavy whipping cream
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line three 6 inch cake pans with parchment paper and set aside.
- In a medium mixing bowl, beat together all wet ingredients aside from the espresso with an electric mixer
- Add in the dry ingredients, making sure to spoon and level the flour to measure. Beat to combine, with the mixer on low, slowly pour in the espresso and mix until combined.
- Set the batter aside to rest for 10 minutes. Give it a quick stir, then divide among the 3 pans. Bake for 40 minutes or until a toothpick comes out clean with a few moist crumbs. All ovens are different so keep an eye on it.
- Let cool in the pan for about 10 minutes, then transfer to a wire rack to finish cooking. If the cakes have domed at all, make sure the dome side is face up on the rack so the cakes don't break. You can slice the dome off after they cool.
- Meanwhile, to make the mascarpone frosting, beat the mascarpone with the chilled espresso, vanilla and powdered sugar until well combined.
- Add in the heavy cream and beat on low speed until combined, then increase to high and beat for about 5 minutes or until fluffy and soft peaks form.
- Once the cake has cooled completely, add about 1 1/2 cups of frosting to the top, add another cake layer, add more frosting and add the final layer. Add the remaining frosting around the edges of the cake and then add fresh chocolate shavings or even a chocolate drizzle to the top. Enjoy!
Notes
I used three six inch cake pans here, but you can definitely use two 8 inch pans instead if you prefer. The bake time will be about 5-10 minutes shorter because the cakes will be thinner and therefore cook faster.
Serving: 1slice / Calories: 712kcal / Carbohydrates: 84g / Protein: 8g / Fat: 41g / Saturated Fat: 17g / Polyunsaturated Fat: 5g / Monounsaturated Fat: 13g / Trans Fat: 0.1g / Cholesterol: 109mg / Sodium: 270mg / Potassium: 167mg / Fiber: 4g / Sugar: 64g / Vitamin A: 929IU / Vitamin C: 0.2mg / Calcium: 165mg / Iron: 2mg
