Saturday, 30 November 2013

Gluten Free Chocolate Espresso Cake


Prep Time: 20min
Total Time: 3hr 00min
Servings: 10



Ingredients

1
box Betty Crocker® Gluten Free devil's food cake mix
1
cup strong coffee or espresso, room temperature
1
stick (1/2 cup) butter, softened
3
eggs
1/2
cup Betty Crocker® Rich & Creamy vanilla frosting
2
tablespoons strong coffee or espresso, room temperature
1
cup whipping (heavy) cream
Chocolate covered espresso beans, if desired

Directions

  • 1Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease bottom only of (8- or 9-inch) round pan.
  • 2Beat cake mix, 1 cup coffee, the butter and eggs in large bowl on low speed of electric mixer 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 43 to 48 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run knife around inside edges of pan; remove from pan to wire rack. Cool completely.
  • 3In small bowl, stir together frosting and 2 tablespoons coffee; set aside. In large bowl, beat whipping cream to stiff peaks. Beat frosting mixture into whipping cream until stiff enough to spread.
  • 4Cut cooled cake in half horizontally. Place bottom layer, cut side up on serving plate; spread one third of the whipped cream mixture over cake; top with remaining cake half, cut side down. Spread remaining whipped cream mixture over top and side of cake. Arrange espresso beans over cake. Refrigerate at least 1 hour before serving. Refrigerate any remaining cake.

    Expert Tips

    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
    Dust rims of dessert plate with cocoa powder just before placing cake slices on plate.
    Betty’s mixes won gold. The Edison Best New Product Awards are given annually and are voted on by a not-for-profit group. Enjoy this recipe using one of the mixes.
    Source:  www.Bettycrocker.com

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