Gluten Free Moist Mocha Cake

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Yield: 8 servings

Ingredients
Butter, for greasing pans
1 3/4 cups Blends by Orly Sydney Blend
2 cups sugar
3/4 cups cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed coffee, room temperature 

Chocolate Buttercream Frosting

6 ounces good semisweet dark chocolate
1/2 pound (2 sticks) unsalted butter, room temperature
1 extra-large egg yolk, room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder plus 2 tsp hot water

Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round springform cake pans. 

Mix the Sydney Blend, sugar, cocoa, baking soda, baking powder, and salt in the bowl of a stand mixer fitted with a paddle attachment on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the room temperature coffee and stir to combine. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a toothpick comes out clean. Cool in the pans for 30 minutes or in the fridge for 15 minutes. 

Remove cakes from pan.  Place 1 layer, flat side up, on a flat plate. With a knife or offset spatula, spread the top with frosting. Place the second layer on top and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting:

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.  

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of hot water. On low speed, add the room cooled melted chocolate and coffee to the butter mixture and mix until blended. Spread on the cooled cake.