Mocha Layer Cake
Yield: 3-layer cake
Ingredients
Cake:
1 cup butter, softened
3 cups packed brown sugar
4 eggs, room temperature
3 tsp vanilla
3 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
3/4 cup baking cocoa
3 tsp baking soda
1/2 tsp salt
1 1/2 cups brewed coffee, cooled
1 1/3 cups sour cream
Frosting:
2 (8 oz) packages cream cheese, softened
1/2 cup butter, softened
8 (1 oz) squares unsweetened chocolate, melted and cooled slightly
1/2 cup brewed coffee, cooled
3 tsp vanilla
7 cups powdered sugar
Directions
1. Arrange oven racks so that pans will fit on two levels. (You will need to cook two pans on center rack and one pan on top rack.) Preheat oven to 350°F. Coat three 9" cake pans with nonstick cooking spray, line bottom of pans with wax (or parchment) paper, and spray again; set pans aside.
2. In large mixing bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
3. Combine flour, cocoa, baking soda, and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition.
4. Pour into prepared pans. Bake 30-35 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans (be sure to discard wax/parchment paper) to wire racks to cool completely.
5. In large mixing bowl, beat cream cheese and butter until fluffy. Beat in chocolate, coffee, and vanilla until blended. Gradually beat in powdered sugar. Spread between layers and over top and sides of cake.
6. Cover and refrigerate overnight before serving. (Frosting needs time to set up.)
Note: This recipe needs to be made one day in advance!
Recipe adapted from Taste of Home.
