American•indulgent
So Delicious Adi Klinghofer Cake
Adi Klinghofer Cake Recipe made simple—this gluten-free number cake uses coconut oil, warm milk, eggs, sugar, and dark chocolate chips for a soft, sweet dessert. Perfect for birthdays or special events, it’s a fun, chocolatey bake that’s easy to follow at home.
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3/4 - 1 cup (1 - 14 ounce) Gluten-Free Active-Dry Yeast
- 3/4 cups (11.5 ounces) All-Purpose Gluten-Free Flour
- 1/2 teaspoons Baking Soda
- 2 teaspoons salt
- 4 tablespoons (60 ml) Coconut Oil, melted
- 1 teaspoon Vanilla
- 2 cups (473 ml) Warm Milk (about 110 degrees F - 32 degrees C)
- 4 eggs, beaten
- 3/4 cup (150 g) Granulated Sugar
- 1.5 cups (12.25 ounces 9.25 ounces) Dark Chocolate Chips
Instructions
- 1
First, combine your butter, cocoa powder, and vanilla extract in a bowl
- 2
Add the powdered sugar and yogurt
- 3
Beat the mixture until it is well combined, check the consistency of your buttercream...if it is too stiff, add milk while still beating
- 4
If it is too liquid, add more powdered sugar while still beating
- 5
Mix (or fold) the buttercream into your cake batter until it just barely covers the cake's surface.