Best Gluten Free Chocolate Layer Cake Recipes

GLUTEN-FREE INSIDE-OUT TRIPLE LAYER GERMAN CHOCOLATE CAKE

Steps:

• Make cake layers: Whisk together almond flour and cocoa power. Beat egg yolks in electric mixer with whisk at high speed until pale yellow and fluffy, 2 to 3 minutes. Reduce speed and beat in all but 1 tablespoon confectioner's sugar. Scrape down bowl, then increase speed to high and beat until pale and thick, about 1 minute. Reduce speed and gradually add almond flour and cocoa mixture. Set aside. Clean and dry bow, beat egg whites with whisk attachment on moderate speed until very foamy, about 1 minute. Add cream of tartar, salt, and remaining 1 tablespoon confectioner's sugar. Increase speed to moderately high and beat until whites hold stiff peaks, about 2 minutes. Fold 1 cup beaten egg whites into yolk mixture to lighten, then gently fold in remaining whites. Divide batter between pans, smoothing tops, and bake until layers are golden brown, 20 to 25 minutes. Make filling: Reduce oven temperature to 325°F. Spread coconut in baking pan and pecans in another. Bake pecans in upper oven rack and coconut in lower rack, stirring occasionally, until golden, 12 to 18 minutes. Set aside. Increase oven temperature to 425°F. Pour condensed milk into a glass plate. Cover tightly with foil. Bake milk in a water bath in middle of oven for one and a half to two hours. Combine coconut, pecans, and vanilla and keep warm, covered with foil. Make glaze while milk is baking: Melt butter in a 3-quart saucepan. Remove from heat. Add chocolate and corn syrup. Stir until chocolate is melted. Chill 1 cup glaze until spreadable; keep remainder at room temperature. Assemble cake: Put 1 cake layer on a dish with sides wider than cake. Spread one half of filling on 1st cake layer. Place second layer of cake and repeat. Place remaining cake layer and spread chilled glaze evenly on side of cake. Spread glaze at room temperatures evenly over top of cake, making sure it coats sides. Chill cake until firm, about 1 hour.

GLUTEN-FREE CHOCOLATE LAYER CAKE

Steps:

• Make the cake layers: Preheat oven to 350 degrees. Lightly coat two 8-inch cake pans with cooking spray. Line bottoms with parchment; spray parchment.
• Whisk together dry ingredients in a large bowl. Add remaining ingredients, and mix until smooth, about 3 minutes. Divide batter between pans.
• Bake cakes until they pull away from sides of pans, about 1 hour. Let cool in pans on wire racks. Cakes will keep, covered, for up to 1 day.
• Make the frosting: Place sugar, water, corn syrup, and whites in a heatproof mixer bowl over a pot of simmering water. Cook, whisking occasionally, until sugar dissolves and mixture registers 160 degrees on a candy thermometer.
• Attach bowl to mixer. Whisk hot sugar mixture on high speed until stiff, glossy peaks form, about 7 minutes. Whisk in vanilla and salt.
• Assemble the cake: Place a cake layer on a plate. Spread 2 cups frosting on top. Place remaining cake layer on top of frosting. Frost top and sides with remaining frosting. Cake is best eaten within 1 hour of frosting.

DARK CHOCOLATE PEANUT BUTTER LAYER CAKE - LOW CARB AND GLUTEN-FREE

Steps:

• HowToSection Cake: Array
• HowToSection Peanut Butter Frosting: Array
• HowToSection Chocolate Ganache: Array

GLUTEN-FREE CHOCOLATE-GLAZED ALMOND LAYER CAKE WITH CHERRIES

Steps:

• Heat the oven to 350 degrees, with a rack in the middle. Butter two 9-inch cake pans and line the bottoms with parchment.
• In a large bowl, whisk together the flour blend, almond meal, baking powder and sea salt until well combined.
• In a stand mixer with a paddle, beat 12 tablespoons butter for 2 minutes until light and fluffy; add the sugar and beat until light and fluffy, about 8 minutes. With the mixer on medium speed, add the egg yolks, one at a time, stopping to scrape the sides and bottom of the bowl with a rubber spatula. Beat in vanilla. Beat in half the flour mix, then drizzle in half the buttermilk until incorporated. Repeat with the remaining flour mix and buttermilk, scraping down the mixer sides between additions.
• Bake for 40 to 45 minutes, until golden brown and the top of the cake is firm to the touch. Cool in the pan for 15 minutes. Run a knife around the cake edges and invert onto a cooling rack. Cool to room temperature.
• Prepare the glaze: In a small heavy saucepan, heat the cream on low heat, to the boiling point, then stir in the chocolate and rum. Stir until melted and smooth, adding more cream if the mixture seems too thick. It should coat the back of a spoon. Turn off the heat and let the glaze cool until just tepid.
• Spread the cherry preserves over the top of one of the cake layers. Take the other cake layer and stack it upside-down on top of the first layer. Pour the glaze on to the center of the cake, allowing the excess to flow down the sides. Smooth out the top quickly and evenly with a large offset metal spatula.