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Gluten-Free Chocolate Espresso Cake
Gluten-Free Chocolate Espresso Cake
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Prep Time:
20 minutes
Total Time:
3 hours
Decadent gluten-free chocolate cake blended with rich coffee for a luxurious treat.
Ingredients:
  • 1 box (15 oz) 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 from 1 tub (16 oz) 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
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pan), then generously grease the bottom of an 8- or 9-inch round pan.
  • In a large bowl, mix together cake mix, 1 cup of coffee, butter, and eggs using an electric mixer on low speed for 30 seconds, then increase to medium speed for 2 minutes, scraping the bowl occasionally. Pour the batter into a pan and bake for 43 to 48 minutes until a toothpick inserted in the center comes out clean. Allow the cake to cool for 10 minutes, then run a knife around the edges and transfer the cake onto a wire rack to cool completely.
  • Combine the frosting and 2 tablespoons of coffee in a small bowl; set aside. In a large bowl, whip the cream until stiff peaks form, then fold in the frosting mixture until thick enough to spread.
  • Cut the cooled cake in half horizontally. Put the bottom layer, cut side up, on a serving plate. Spread one third of the whipped cream mixture over the cake. Top with the remaining cake half, cut side down. Spread the remaining whipped cream mixture over the top and sides of the cake. Decorate with espresso beans on top. Chill for at least 1 hour before serving. Store any leftovers in the refrigerator.

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