Gluten Free Chocolate Layer Cake Recipes

GLUTEN-FREE CHOCOLATE LAYER CAKE

Gluten-Free Chocolate Layer Cake image

A blend of gluten-free flours including brown-rice flour, almond flour, and quinoa flour yield delicate results. Buttermilk helps to keep the cake super moist, and plenty of cocoa powder makes it taste rich and decadent.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Number Of Ingredients 20

Ingredients

Vegetable oil, cooking spray
1 1/2 cups sugar
3/4 cup brown-rice flour
1/2 cup almond flour
3/4 cup unsweetened Dutch-process cocoa powder
1/4 cup quinoa flour
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon coarse salt
2 large eggs
3/4 cup warm water
3/4 cup low-fat (1 percent) buttermilk
1 ounce (2 tablespoons) unsalted butter
1 teaspoon pure vanilla extract
1 1/4 cups sugar
1/4 cup water
1 tablespoon plus 1 teaspoon corn syrup
5 large egg whites
3/4 teaspoon pure vanilla extract
Pinch of salt

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.

Nutrition Facts : Calories 481 g, Cholesterol 61 g, Fiber 3 g, Protein 9 g, SaturatedFat 3 g, Sodium 583 g

GLUTEN-FREE LUSCIOUS LAYER BARS

Gluten-Free Luscious Layer Bars image

Looking for a gluten-free dessert made using Betty Crocker™ Gluten Free chocolate chip cookie mix? Then check out this delicious layer bar recipe.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 3h5m

Yield 36

Number Of Ingredients 8

Ingredients

1 box Betty Crocker™ Gluten Free chocolate chip cookie mix
1/2 cup butter, softened
1 egg
1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup white vanilla baking chips
1 cup milk chocolate or semisweet chocolate chips
1 cup flaked coconut
1 cup chopped walnuts

Steps:

Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms (dough will be crumbly). Using fingers, press dough in bottom of pan. Bake 15 minutes.
Drizzle condensed milk evenly over baked crust. Sprinkle with white chips, chocolate chips, coconut and walnuts.
Bake 30 to 35 minutes or until light golden brown. Cool completely, about 2 hours. For bars, cut into 6 rows by 6 rows.

Nutrition Facts : Calories 210, Carbohydrate 25 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 135 mg, Sugar 19 g, TransFat 0 g

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