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. www.thereciperebel.com
1 1/2cupsgluten-free quick cooking oats170g, ground (I use a blender!)
6tbspunsweetened cocoa powder60g
1 1/2tspbaking powder
Milk Chocolate Buttermilk Frosting
1cupunsalted butter230g, room temperature
4ozmilk chocolate120g, melted, slightly cooled
To make the cake: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).
In a small bowl, combine the ground flax and boiling water. Set aside 10 minutes.
In a large bowl, whisk together the flax seed paste, oil, buttermilk, coffee, brown sugar, vanilla and eggs. Add the ground oats, cocoa, baking powder, cinnamon, cayenne and salt. Whisk until combined.
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: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.
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:Spread half of the frosting on one cake layer, then top with the other layer and spread remaining frosting on top.