Flourless Mexican Chocolate Cake

FLOURLESS MEXICAN CHOCOLATE CAKE
100% GLUTEN FREE

PREP TIME
25 mins

COOK TIME
25 mins

TOTAL TIME
50 mins

Flourless Mexican Chocolate Cake with Buttermilk Milk Chocolate Frosting: a rich chocolate cake with cinnamon and a hint of cayenne, smothered in creamy, tangy chocolate frosting.

Serves: 10

INGREDIENTS

Mexican Hot Chocolate Cake

1 tsp ground flax seeds
2 tsp boiling water
¾ cup/180ml vegetable oil
¾ cup/180ml buttermilk
1 cup/200g packed brown sugar
1 tsp vanilla
3 large eggs, room temperature
1 ½ cups/170g ground oats
6 tbsp/60g unsweetened cocoa powder
1 ½ tsp baking powder
1 tbsp cinnamon
¼ tsp cayenne
¼ tsp salt

Milk Chocolate Buttermilk Frosting

1 cup/230g unsalted butter, room temperature
4oz/120 g milk chocolate, melted, slightly cooled
1 tsp vanilla
2 cups powdered sugar
4-6 tbsp buttermilk

INSTRUCTIONS

To make the cake:

1.Preheat the oven to 350 degrees F. Line 2 8” pans with parchment paper and spray with non-stick spray (spraying under the parchment is a good way to get it to stick to the pan).
2.In a small bowl, combine the ground flax and boiling water. Set aside 10 minutes.
3.In a large bowl, whisk together the flax seed paste, oil, buttermilk, brown sugar, vanilla and eggs. Add the ground oats, cocoa, baking powder, cinnamon, cayenne and salt. Whisk until combined.
4.Evenly divide the batter between the two pans and bake until tops are firm and shiny, about 23-24 minutes (original recipe says 30 minutes – mine were much sooner). Remove from the oven and let cakes cool on a wire rack for 10 minutes before turning them out onto the rack to cool completely.

To make the frosting:

1.Place the butter in the bowl of a stand mixer (or use a handheld mixer) and beat on medium speed until light and fluffy. Add the melted chocolate and vanilla and beat until combined.
2.Add the powdered sugar and 4 tbsp buttermilk, and beat until a smooth, fluffy frosting forms, about 5 minutes. You will notice the color lighten as it gets close to being done. Add more buttermilk if frosting seems too dry.

To assemble:

1.Spread half of the frosting on one cake layer, then top with the other layer and spread remaining frosting on top.

Recipe @

http://www.thereciperebel.com/flourless-mexican-chocolate-cake/