BEST CHOCOLATE CAKE WITH COFFEE | GLUTEN-FREE, CREAM CHEESE FROSTING
Chocolate cake with Coffee is a match made in heaven! This rich chocolate cake is loaded with the goodness of protein and fiber from gluten-free flours, sorghum and roasted chickpea, the richness of organic cacao and the delicious smooth texture from butter and cream cheese.
Equipment
- 1 Stand Mixer optional
- 1 Hand mixer optional
Ingredients
Wet Mixture
- 5 Large Eggs
- 180 grams Brown sugar
- 50 grams Granulated white sugar
- 113 grams Unsalted Butter 1 stick
- 2 oz Cream Cheese
- ½ cup Milk
- 1 tsp Vanilla extract
Dry Mixture
- 200 grams Sorghum flour gluten-free certified, aka jowar
- 40 grams Roasted chickpea flour gluten-free certified, aka sattu
- 30 grams Cacao powder
- ½ tbsp Baking Powder
- 1 tbsp Roasted and ground flax seeds
- ½ tbsp Instant Coffee
- 1 tsp Xanthan gum
- ½ tsp Salt Iodized
Instructions
Preparation
- Measure/ weigh the ingredients per the recipe card. The weight of the flour, sugar and the fat should approximately be the weight equivalent to the weight of 4 eggs.
- Set the oven to 350 deg F. Grease the sides and bottom of a 9 inch round pan with butter, cut a parchment paper to cover the bottom and sides of the cake pan and set aside.
Dry Mixture:
- In a mixing bowl, sieve together the flours, baking powder, xanthan gum and salt.
- Blend in cacao powder and coffee. Mix them well to make sure there are no lumps.
Wet Mixture:
- In a stand mixer, blend softened butter and granulated white sugar (in 2 batches) on medium setting for about 2-3 minutes or until the mixture is light and fluffy.
- Add the eggs one by one, making sure the egg is blended in well before adding in the next one. Scrape down the sides of the stand mixer to ensure the contents are mixed well.
- Then, add in brown sugar and beat for another 1-2 minutes or until well combined. Add in the cream cheese and vanilla extract and blend.
The Batter:
- In the mixing bowl with the dry mixture, make a well in the center and pour in a third of the wet mixture. Using a whisk, stand mixer or a hand blender, combine the wet mixture on a medium-low setting.
- Pour in the milk and continue blending until all of the wet mixture is combined well with the dry mixture. Taking a spatula, scrape the bottom of the mixing bowl to ensure there is no flour mixture left uncombined.
Baking:
- Pour the batter onto the prepared cake pan, place it on the middle rack of the oven, and bake at 350 deg F for about 40- 50 minutes or until a skewer/ toothpick inserted into the middle of the cake comes out clean.
- Turn off the oven and let the cake stay in the oven for about 3-4 minutes. Then, take out the cake pan and place on a wire rack to cool.