Gluten-Free Chocolate Espresso Cake

Name: Gluten-Free Chocolate Espresso Cake
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 10
Cuisine: Global
Ingredients: 1 box Betty Crocker® Gluten Free devils food cake mix; 118 milliliters stick butter, softened; 3 eggs; 2 Tbsps strong coffee or espresso, room temperature; 118 milliliters Betty Crocker® Rich & Creamy vanilla frosting; 237 milliliters whipping (heavy) cream

Gluten-Free Chocolate Espresso Cake is a gluten free dessert. One portion of this dish contains roughly 5g of protein, 21g of fat, and a total of 395 calories. This recipe serves 10. Head to the store and pick up butter, devil's food cake mix, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes about 3 hours.

Instructions

Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease bottom only of (8- or 9-inch) round pan.

Equipment you will use

Oven

Frying Pan

Beat 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.

Ingredients you will need

Cake Mix

Butter

Coffee

Egg

Equipment you will use

Hand Mixer

Bowl

Pour into pan.

Equipment you will use

Frying 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.

Equipment you will use

Toothpicks

Wire Rack

Oven

Knife

Frying Pan

In 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.

Ingredients you will need

Whipping Cream

Frosting

Coffee

Spread

Equipment you will use

Bowl

Cut 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.

Ingredients you will need

Whipped Cream

Spread

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.

Ingredients you will need

Espresso Beans