Rich Chocolate Cake with Mocha Buttercream Frosting

When I was a child I did a lot of baking. Gluten-full baking. As I’ve mentioned, my mother is in the culinary world: there was no shortage of experimenting, new foods, tasting, chopping, and the like in my house. I often volunteered/got volunteered for the baking of the desserts. I’ve mentioned those amazing lemon squares I grew up baking, and one of the other standby recipes was a layered chocolate cake with mocha butter-cream frosting. It came from the Cafe Beaoujolais cookbook we had in the house for years and years. I remember making this for many birthdays in the house and I attribute my frosting skills to this cake- years and years of practice.

While I can’t actually make the recipe I grew up making, I finally found a recipe that comes pretty derned close. It’s delicious. It’s simple. And it’s a real live chocolate cake. Gluten and dairy free of course. The frosting is adapted from the Cafe Beaujolais cookbook. It was an experiment, and I’d say it worked. Oh holy delicious.

Another staff meeting, another birthday cake experiment. The cake recipe is straight Elana’s Pantry. But here’s the frosting:

Mocha Buttercream Frosting
2 ounces bittersweet chocolate
2.5 Tablespoon instant espresso
1 teaspoon boiling water
1 cup earth spread, softened
1 3/4 cup powdered sugar
1 egg yolk

Dissolve the coffee in the boiling water. It should make a thick paste. In a small saucepan, melt the chocolate and the espresso mixture over low heat. Be sure to stir and don’t let the chocolate burn. Let cool slightly. Place all of the remaining ingredients in a food processor. Blend thoroughly. Add the chocolate and coffee mixture and blend. Chill until it is at spreading consistency, about 15 minutes. It keeps in the fridge for awhile if need be- bring back to just cooler than room temperature to spread.

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About Salts Kitchen

I write. I eat. And I cook. I write about what I cook and eat. I love finding new foods, being inspired to make something I've never made, and most of all I love feeding other people things that they have never tried before. I like disproving myths about food and what it means to eat well, to eat healthy, often on a budget, and for some of us- to eat with a bunch of food allergies (and still eat well!).
This entry was posted in Dietary Restrictions, Recipes, Sweet and tagged , , , , , . Bookmark the permalink.

4 Responses to Rich Chocolate Cake with Mocha Buttercream Frosting

  1. these last two pix make me want to take a big bite!

  2. Ralph says:

    And I? I just want to go back to Cafe Beaujolais. Actually for breakfast. Any hope? In the meantime, how about your making me this cake. Let me know, and I’m on the way.

  3. Piping Bags says:

    Looks so tasty! Just one question? What’s earth spread? I’d love to find a good gluten free recipe I can cook for my friend who always misses out when I cook 🙂

    • Salts Kitchen says:

      Thanks for reading! Earthspread is a butter substitute that I’ve found works really well. If your friend’s not lactose intolerant though, use regular butter. Happy eating.
      Rebecca

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