Coffee adds richness to this Gluten-Free Chocolate Cake topped with a Vietnamese coffee-inspired Sweetened Condensed Milk Frosting.
*Does not include time needed to let the cake cool before frosting
**This is best made in advance, but at the very least should be made first and refrigerated immediately before starting on the cake.
***If you don’t have espresso powder you can do what I did in a pinch and just use a good-quality ground coffee, preferably one with a robust flavor.
Recipe adapted from Hummingbird High
Keywords: gluten-free chocolate cake, vietnamese coffee cake, sweetened condensed milk frosting, chocolate cake with coffee