Last year I made one of my favorite holiday cakes – a gingerbread cake with a cinnamon buttercream and a mini gingerbread scene nestled on top. I made the cake using Bob’s Red Mill’s Gluten-Free 1-to-1 Baking Mix and was so impressed with the results. Literally no one was able to tell that both the cake and cookies were gluten-free. I decided this year to continue on with tradition and make another holiday cake using flour from Bob’s Red Mill. This year, I had to use their tried and true unbleached all-purpose flour.
This year is a lot different than last year. I did not do any Christmas shopping, and I don’t think I will be doing much of it at all this year. We are trying to cut back on material possessions to make the move easier. Instead, I will be getting my daughter one really nice present this year and everyone else will get a food gift and perhaps something homemade (I’ve been going a little crazy looking at crafts on Pinterest lately)
I used the same recipe for the chocolate cake as I used in my favorite chocolate cupcakes I shared last year. I love how light and fluffy and so full of rich chocolate flavor. I wanted to have something with a bit more of an adult flavor so I pair it with a thick and creamy coffee buttercream so the cake has a bit of a mocha feel to it which I love. I had this idea to create another Christmasy scene and I thought it would be so cute to put a mini chocolate town on the outside of the cake (you can find the template here). I knew I needed a white frosting, so I made a silky smooth peppermint Italian meringue buttercream to cover the outside and dusted it with powdered sugar to create the effect of snow on top of the houses.
This cake has layer of flavor and is full of holiday spirit! If you want a more kid-friendly cake, skip the coffee buttercream and use the peppermint frosting in between the layers as well, or swap out the coffee for a bit of melted chocolate. Either way, this cake is...