Sunday, August 14, 2011

This gives new meaning to "Coffee Cake"

Espresso makes me melt (Erica here, by the way).
Coffee in general makes me melt.
However, I enjoy what my Dad calls "Fru-Fru" drinks. Lattes, cappuccinos, macchiatos. Really...extra foam, caramel, chocolate, with whip...give me all of it. I'd be one happy lady.

So when I was introduced to the idea of espresso cake, I was determined to make it gluten-free. Espresso cake?! Coffee IN the cake?! YES PLEASE!

I think you'll agree with us. This cake passed the test in my house...everyone loved it. In fact, my sister's fiance, Jon, told us that the chocolate espresso ganache was "knee-buckling good". How's that for a review?

Don't be intimidated by the steps. It's not difficult, and even if it was it would be worth it. :)

White and Dark Chocolate curls make a lovely topping.

That would be the cake. And Cait's fiance, who was waiting to eat the cake.

Chocolate Espresso Cake

1 cup tapioca flour
3/4 cup white rice flour
1/4 cup potato starch
1/2 cup unsweetened cocoa powder
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 tablespoons + 1 teaspoon instant coffee
1 cup (2 sticks) unsalted butter, softened
1 ½ cups sugar
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
1 ½ cups low-fat 1% milk
2 squares Baker's unsweetened baking chocolate, melted

Heat the oven to 350 degrees. Butter and flour (with tapioca starch) two 8-inch pans and set aside. In a medium bowl, whisk together flours, cocoa, powder, soda, salt, instant coffee, and set aside.

It's very important to combine the dry ingredients thoroughly to get an even cake.

In a large bowl, cream butter and sugar until fluffy. Add vanilla, mixing well - then add eggs one at a time. Add melted Baker's chocolate, mix until well combined.

Gradually add flour to wet ingredients, stirring well after each addition. Add the milk gradually during this stage as well. Try adding some flour, then some milk, mixing well, and so on. Mix batter until incorporated (do not over mix). Pour batter into prepared pans.

Bake at 350 degrees for 25-30 minutes or until a cake tester inserted in center of cake comes out clean.

While cakes are cooling, prepare the chocolate ganache for the center:

Chocolate Ganache
3/4 cup semi-sweet, milk, or white chocolate chips
6 tablespoons unsalted butter
(You may use a double boiler for this process, but if, like me, you don't have a double boiler, you can just use a sturdy glass bowl over a saucepan with an inch or two of simmering water. Whatever method you choose, take great care not to let the simmering water touch the bowl/double boiler. This will cause the ganache to "seize" and will be unusable.)
Melt butter and chocolate chips together until smooth and thoroughly melted. Pour over cake.
(Note: If you want the ganache to really soak into both cakes, simply top with 2nd tier immediately after "ganaching"…that's what I did and the center was fudgy and moist!)

And finally, the CROWNING glory of this cake…the frosting.

Espresso Buttercream Frosting
1 stick unsalted butter, softened
16 oz. powdered sugar
1 teaspoon pure vanilla
3 teaspoons instant coffee granules
1-2 Tablespoons half & half (to desired consistency)

Beat all ingredients using electric mixer. Frost top and sides of cake with Espresso Buttercream.

You'll want to eat this frosting by the Tablespoon.
You want to eat me.

It's already disappearing!


The Celiac Sisters


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