Mocha Cake
Yield: 1, 9-inch round cake
- Prep Time: 45 minutes
- Bake Time: 35 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour, 50 minutes
Ingredients: For the Cake:
- 1 cup Bake Believe ® Semi-Sweet Baking Chips
- 1 ¾ cup gluten-free flour blend
- 2 tablespoons instant coffee
- 2 teaspoons baking powder
- ½ teaspoon xanthan gum
- ½ teaspoon salt
- 1 cups Swerve granulated
- ½ cup honey
- ½ cup unsalted butter, softened
- 2 eggs
- 1 cup milk
For the Ganache Topping:
- ½ cup Bake Believe ® Semi-Sweet Baking Chips
- 1/3 cup heavy whipping cream
- ¼ teaspoon instant coffee
For the Whipped Cream:
- 1 cup cream
- 1 tablespoon honey
- 1 teaspoon vanilla
Instructions: For the Cake:
- Preheat oven to 350ºF. Spray a 9-inch spring-form cake pan with non-stick cooking spray.
- Melt the chocolate chips over a double boiler or in a microwave, stirring every 30 seconds until melted. Set aside to cool slightly.
- In a medium bowl, stir together the gluten-free flour blend, instant coffee, baking powder, xanthan gum and salt. Set aside.
- In a large bowl, beat together the Swerve, honey, and butter with an electric mixer until light and fluffy. Add the melted chocolate and beat to incorporate. Add the eggs and beat until combined. With the mixer on low, gradually add dry mixture and milk, alternating between the two until both are incorporated.
- Transfer batter to prepared cake pan and smooth the top. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Remove from oven and cool completely on a wire rack. Remove cake from pan.
For the Ganache Topping:
- Place the chocolate chips in a medium bowl.
- Heat heavy cream in a small saucepan, over low heat until it reaches a gentle boil. Remove from heat and pour hot cream over chocolate. Add instant coffee, then let the mixture stand for 1 minute. Stir continuously until chocolate is melted and the mixture is fully combined and smooth. Pour over cake and use a spatula to spread, covering the top and sides. Refrigerate until ready to serve.
For the Whipped Cream:
- Combine heavy cream, honey, and vanilla in a medium mixing bowl; beat on high speed until soft peaks have formed.
- Top ganache covered cake with whipped cream, then sprinkle with additional chocolate chips if desired. Serve immediately and enjoy! Store leftovers in refrigerator.
