Gluten-Free Mocha Syrup Cake!

       So I make A LOT of chocolate Cakes (what's not to love?) but this time around, I wanted to make a different style of cake.  Plus, I was just looking for a reason to make up another batch of my homemade mocha syrup which is, according to reports I've received, ahh-mazing!!!  Let me know if you like this new twist on chocolate cake!

You'll Need:

1 cup Kerrygold salted butter, softened

2 cups sugar

1 Tbsp Vanilla Extract

8 eggs

2 1/2 cups Bob’s Gluten-Free all-purpose flour

1 1/2 Tsp Xanthan Gum

1/2 Tsp baking soda

1/2 Tsp Salt

2 1/2 cups Chocolate Syrup (Homemade Recipe HERE!)

1/4  Cup Chocolate Chips

1/4  Cup Cacao Nibs

       Preheat oven to 350°F. Grease two 9-inchbaking pans.

       In a large bowl, beat butter, sugar, vanilla, and eggs until thoroughly blended. 

 

     Add in all dry ingredients and mix well.  Next, add in the syrup and make sure to mix it in thoroughly.  Fold in chocolate chips and cacao nibs then Spread batter into prepared pans. 

       Bake for 35 to 40 minutes or until toothpick inserted in the center of the cakes comes out clean. 

       Cool completely in pans before Frosting! 

Classic Butter Cream Frosting 

11/2 Cup KerryGold Butter

3 Cups of Powdered Sugar

2 tsp Vanilla Extract 

1 tsp salt 

Whipping cream, as needed

       In a medium bowl, cream butter with an electric mixer.  Whip in two cups of powdered sugar.  Add in vanilla, salt, and a splash of heavy cream.  Then whip in the final cup of powdered sugar and Continue blending until smooth and creamy. 

       Now just assemble the layers, frost the cake, and enjoy the fudgy, chocolaty goodness!