Mocha chocolate cake (low FODMAP)

60 minutes • Gluten-free • Low FODMAP • Serves 12 • This mocha chocolate cake recipe is the result of a search for the perfect mocha chocolate cake. And it has been found! It’s super moist, and the mocha flavor is intense and smooth. You can make this cake with three elegant tiers or use slightly larger pans and make only two tiers. Be sure to measure carefully and sift your ingredients for the best texture to your sponge.

Ingredients: Cake

3 cups gluten-free all-purpose flour

2 ⅔ cups granulated sugar

3 tbsp nice quality (fresh) cocoa powder

1 tsp kosher salt

1 tbsp baking soda

1 ½ tsp baking powder

½ cup sour cream

1/2 cup lactose-free whole milk mixed with 1 tablespoon white vinegar to sour (let sit for 5 minutes)

3 eggs large

1 1/4 cups decaf coffee hot, strong

1/2 cup water

3/4 cup canola oil

Ingredients: Mocha buttercream

2 sticks unsalted butter

1 pound (about 4 cups) powdered sugar

1 1/2 teaspoons nice quality (fresh) cocoa powder

1 1/2 teaspoons decaf espresso powder (I use decaf Starbucks Via - one packet)

1 1/2 teaspoons vanilla

1 1/2 tablespoons heavy cream

1/4 teaspoon salt

Ingredients: Dark chocolate ganache

1/2 cup dark chocolate, chopped

1/4 cup heavy cream

Directions: Cake

Preheat oven to 350F.

Butter and flour three 9-inch cake pans. I recommend laying a circle of parchment on the bottom of each pan after you grease and flour the pans to help release the cake without breakage.

Sift together the dry ingredients (including the sugar) into the bowl of a stand mixer and mix to combine. 

Combine the wet ingredients in a large bowl and whisk together then add the combined wet ingredients to the dry ingredients in the bowl of the stand mixer.

Mix on low to combine then turn up to level 2 and mix for two minutes.

Distribute batter evenly in the three pans and bake for 35-40 minutes at 350 degrees F or until a toothpick inserted in the center comes out clean. I recommend rotating the pans halfway through the bake for a more even bake.

Allow cakes to cool for 5 minutes, then invert onto wire racks to cool fully.

Directions: Mocha Buttercream

Sift the confectioners’ sugar, salt, cocoa, and espresso powder into a bowl.

Whip the butter for about 5 minutes in the stand mixer using a paddle attachment.

Beat in the sugar mixture slowly.

Add vanilla and drizzle in the cream while beating until desired consistency is reached. If you want the buttercream to have a stronger espresso taste, add more espresso powder.

Directions: Ganache

Warm the cream and pour over the chocolate. Set aside for a few minutes then whisk together. If there are a few bits of unmelted chocolate just microwave it for 10 seconds and whisk again.

Directions: Assembly

Spread a layer of buttercream on the first layer of cake then add a swirl of the ganache.

Lay the second layer of cake on and repeat the process.

Add the third layer and cover the cake with buttercream and smooth the surface.

Drizzle ganache on top of the cake and allow to set.

For a little extra appeal, you may put a chocolate-covered espresso bean where each piece will be sliced from the cake.

Serve with decaf coffee or lactose-free milk.

Eat and enjoy every bite—because you can!

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