Nothing chases away winter dreariness like the rich decadence of chocolate cake! By adding in the bitter warmth of coffee and the brightness of orange, this recipe takes an old stand-by and breathes new life into it.

This is a truly superb cake that will be an utter delight for any occassion! The candied orange peel on top was festive and fun, but the dark richness of the cake was the true stand out. I handed my friend a slice to try. He asked me what kind of cake it was and I replied with enthusiasm, “Mocha Dark Chocolate with Orange Ganache Frosting!” He gave me a funny look. “Orange does not go with chocolate or coffee,” was his firm response. I asked him to give it a try anyway and after the first bite, I heard nothing except for contented chewing and then a few minutes later “Can I have another slice?”

Mocha Dark Chocolate Cake

First, gather your ingredients and preheat your oven to 350 degrees. In a stand mixer, beat eggs and sugar. In a medium bowl, combine coconut milk and lemon juice or vinegar. Add coffee, oil and orange extract.

In another bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda, xanthan gum and salt. In the mixer, at low speed, alternate adding dry and wet ingredients to egg and sugar mixture, a little at a time just until combined.

Transfer batter to greased pan. Place in preheated oven and bake 35-40 min.

When the cake is finished it should pull away from sides of pan slightly. Check center with a toothpick. Remove cake to a cooling rack and cool completely. Top with orange ganache frosting* and garnish with candied orange peel*.

*See recipes below

 

Orange Ganache Frosting

Place chocolate chips in a small bowl. In a saucepan, bring coconut milk to boil. Pour milk over chocolate chips and let melt, about 1 minute. Stir to combine. Add orange extract and stir. Cover and Refrigerate 1 hour.

Candied Orange Peel

Peel orange into wide ribbons, leaving the pith behind. Slice ribbon into narrow strips. Place peel strips in a saucepan with water and sugar and bring to a gentle boil. Lower heat and simmer 15 minutes. Drain and dry. Sprinkle over frosting to decorate cake.

 

Gluten Free Mocha Dark Chocolate Cake with Orange Ganache

This moist, delectable chocolate cake with coffee and orange is perfect for any and all occasions!

For the Mocha Dark Chocolate Cake

  • 2 large eggs
  • 2 cups coconut sugar or brown sugar
  • 1 cup coconut milk (the original recipe called for the beverage, but I had better luck with 1 cup from a can of full fat coconut milk)
  • 1 teaspoon fresh lemon juice or apple cider vinegar (I used the lemon juice)
  • 1 cup coffee (freshly brewed)
  • 1/2 cup vegetable oil (such as grape seed or sunflower oil (I used grape seed))
  • 1 1/2 teaspoons orange extract
  • 1 3/4 cups Mary's Gluten-Free Baking Flour Blend
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 baking soda
  • 1 teaspoon xanthan gum
  • 1/4 teaspoon salt

For the Orange Ganache Frosting

  • 1 1/3 cups dark chocolate or semisweet chocolate chips
  • 1 cup coconut milk (the original recipe called for the beverage, but I had better luck with a cup of the full fat milk from a can)
  • 2 teaspoons orange extract

Candied Orange Peel

  • 1 orange
  • 1 cup water
  • 2 tablespoons sugar
  • Mary's Gluten Free Baking Flour Blend (makes 6 cups)
  • 2 cups brown rice flour
  • 2 cups white rice flour
  • 1 1/3 cups potato starch
  • 2/3 cup tapioca starch/flour

For the Mocha Dark Chocolate Cake

  1. Preheat oven to 350 degrees. Lightly grease one 10-inch springform pan and line the bottom with a parchment paper circle.

  2. In a stand mixer with a whisk attachment (or with a hand mixer) beat eggs and sugar 3-5 minutes.

  3. In a medium bowl, combine coconut milk and lemon juice or vinegar (this makes a dairy-free buttermilk replacement). Add coffee, oil and orange extract.

  4. In another bowl, whisk together flour blend, cocoa powder, baking powder, baking soda, xanthan gum and salt.

  5. At low speed, alternate adding dry and wet ingredients to egg and sugar mixture, a little at a time until combined.

  6. Transfer batter to prepared pan. Place in preheated oven and bake 35-40 minutes (+/- 10 minutes) or until cake center springs back to touch.

  7. Let cake cool in pan until it begins to pull away from the sides. Remove from pan and set on a cooling rack. Cool completely before topping with orange ganache frosting. Garnish with candied orange peel, if desired.

  8. For the Orange Ganache Frosting

  9. Place chocolate chips in a small bowl.

  10. In a saucepan, bring coconut milk to a light boil. Pour hot milk over chocolate and wait until chocolate melts, about 1 minute. Stir to combine. Add orange extract and stir. Cover and refrigerate at least 1 hour.

  11. Transfer ganache to a stand mixer or large bowl. Using the whisk attachment or handheld mixer, whip ganache until fluffy, about 3 minutes.

For the Candied Orange Peel

  1. Peel orange into long strip, leaving the pith behind.

  2. Place peel strips in a saucepan with water and sugar and bring to a gentle boil.

  3. Lower heat and simmer 15 minutes until peel is sweetened. Drain. Slice into narrow strips and let dry. Sprinkle over frosting to decorate cake.

  4. For Mary’s Gluten Free Baking Flour Blend

  5. Combine ingredients together. Store in an airtight container in the refrigerator until used.

Adapted from Gluten Free & More