Monday, March 2, 2015

Gluten-Free Cafe Con Leche Cake

       So I attempted to make this cake about a month ago, and unfortunately (or maybe I should say thankfully), I had a happy accident and ended up making a Cinnabon cake instead!  But I decided it was time to attempt this recipe again so I began tweaking and experimenting until I baked up this little beauty.  I served it to All of my dinner guests one night and they loved it so much they asked for seconds!  I hope you enjoy this recipe as much as I enjoyed creating it…   

You'll need:

1 cup Wholesome sugar

1/2 cup Wholesome brown sugar

1 ½ tsp baking powder

1 ½  tsp baking soda

1 tsp salt

1/2 cup Butter

2 Eggs

1 cup Buttermilk

1 tbsp vanilla extract

½ cup Chocolate Chips

1 cup hot Coffee

       Preheat the oven to 350°F.  Grease two 9 inch round cake pans.
       In a medium bowl, combine the sugars, flour, cocoa, baking powder, baking soda, and salt.
       Dissolve the espresso into the buttermilk and set aside until needed.
       In a separate bowl, whip together Butter, Eggs, milk, and vanilla.  Then slowly add the liquid mixture to the dry ingredients and stir until combined.  Next, fold in the chocolate chips.
       Add the hot Coffee to the batter and mix well, until batter thins out. Pour evenly in prepared pans.
Bake for about 25–30 minutes or until a toothpick comes out clean.

       Once the cakes have finished baking, allow to cool before frosting.

Leche Crème Frosting

3 cups powdered sugar

1 tbsp vanilla extract

Heavy Whipping Cream, as needed
       In a bowl using an electric mixer, cream the butter and shortening until smooth.  Add in two cups of powdered sugar and cream together until the butter is thick and crumbly.  Whip in a splash of whipping cream to thin out the frosting into a smoother texture.

       Add in the vanilla extract and another cup of powdered sugar.  Continue mixing until creamy.
       Now assemble your cake, frost the layers, and serve with nice hot cup of coffee!