Mesquite and chocolate are the perfect pair! The subtle hint of mesquite in the cake is highlighted wonderfully by the luscious mesquite frosting.
Cake:
3/4 c. unsweetened cocoa powder
2 1/4 c. rice flour
1 tsp. salt
2 tsp. baking soda
1 tsp. baking powder
2 tsp. xanthan gum
3/4 c. canola oil
1 c. brewed coffee
3 c. milk (or milk alternative)
1 3/4 c. sugar
Preheat oven to 350 degrees F. In a bowl mix together oil, coffee, vanilla, milk, and sugar. Sift in rice flour, cocoa, mesquite flour, salt, baking soda, baking powder, and xanthan gum. Whisk until batter is completely smooth. Pour batter into two lightly greased 9 inch cake rounds or a lightly greased 9 x 13 baking pan. For 9 inch cake rounds bake for 30-35 minutes, for 9x13 bake for 40-45 minutes or until an inserted knife or toothpick comes out clean. Allow cake to cool completely, then frost!
Mesquite Frosting:
1 c. butter, softened
3 1/4 c. powdered sugar
1 tsp. milk
1/8 tsp. salt
1/4 c. Zócalo Mesquite Flour
(*Note: for a stronger mesquite flavor add 2 Tbl. more mesquite powder and omit 2 Tbl. powdered sugar)
Beat butter and salt together until creamy. Add vanilla and slowly sift in powdered sugar and mesquite while beating on low speed. Once all sugar and mesquite has been added beat on medium-high speed for 3 minutes. Add milk and beat an additional 3-5 minutes until frosting is light and fluffy.