SMOKEY CHOCOLATE CAKE ON A BBQ
ORIGINALLY POSTED ON GREEN MOUNTAIN GRILLS
GMGs not only produce great dinners but are the perfect way to step out of the box with desserts. We’ve created a rich, decadent and smokey cake made with espresso and smoked almonds. Enjoy!
PREP TIME
2 Hrs (Incl. Smoking time)
COOK TIME
60 Mins
FEEDS
4-6
DIFFICULTY
Easy
INGREDIENTS
| For The Recipe: | |
|---|---|
| 2 Cups | Sugar |
| 2 Cups | All-purpose flour |
| 1 Cup | Unsweetened cocoa powder |
| 2 Tsp. | White vinegar |
| 1 1/2 Tsp. | Espresso grounds |
| 1 1/2 Tsp. | Salt |
| 2 Tsp. | Vanilla extract |
| 1 1/4 Cup | Milk (chocolate milk works even better) |
| ½ Cup | Canola oil |
| 2 | Large eggs |
| 3/4 Cup | Boiling water |
| For the Frosting | |
| 1½ Cups | Softened butter |
| 1 Cup | Unsweetened cocoa |
| 5 Cups | Confectioner’s sugar |
| 3/4 Cup | Milk (again chocolate milk=better) |
| 1 Tsp. | Espresso grounds |
| 1/2 Cup | Whole almonds |
DIRECTIONS
- Start by smoking your almonds for 2 hours at 150f, then chop to a fine consistency (this step can be done days in advance).
- Turn your GMG to 350 degrees, and use a light smoking pellet. (We recommend Traeger Apple Wood).
- Mix your cake together by first adding your dry ingredients and stirring together.
- Next add the wet ingredients and combine with a mixer.
- The final step is to add the boiling water slowly, while continuing to mix, finish by turning your mixer to high for 1 min.
- Place in two buttered 8in round pans. Smoke at 350f for 30-40 min or until a toothpick comes out dry, (rotate pans and spin after 20 min).
- If possible use cookie cooling racks or a second shelf to lift the pans off the grate for more even cooking.
- While your cake is cooking, mix your frosting ingredients together and stir on high for a whipped consistency.
- Allow your cakes to cool completely for assembling.
MAKE THIS RECIPE EASILY WITH
