Gluten Free Triple Layer Chocolate Cake

This cake has become a frequent request, especially at birthdays.  It tastes just as good as it looks!

Preheat the oven to 350 degrees and lightly grease three round standard cake pans.  Line the bottom of each pan with parchment paper.

Here’s What You’ll Need:

2 2/3 C. Sugar

1 C. + 2 T. Vegetable Oil

5 Eggs

1 C. + 2 T. Cocoa Powder

1 1/2 tsp. Salt

1 1/2 tsp. Baking Soda

3/4 tsp. Baking Powder

3/4 tsp. Guar or Xanthan Gum (if using a gluten free flour blend that includes guar or xanthan gum, omit)

2 tsp. Vanilla

1 3/4 C. Strong Coffee

1 1/2 C. Superfine Rice Flour

1 1/2 C. Tapioca Starch

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Vitacost.com has the best gluten free super finely ground rice flours I have found yet and at a great price.

Combine the first three ingredients and beat on medium speed until smooth (approximately 1 minute).

Add the next six ingredients and beat again on low for an additional 1 minute.

Alternate adding the coffee, rice flour, and tapioca starch on low speed until all are incorporated.  Don’t worry, your cake won’t taste like coffee.  The added coffee enhances the flavor of the chocolate and gives it an extra punch.

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Line your pans with parchment if you haven’t done so yet (see pictures below).

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Evenly divide the batter among the 3 prepared cake pans and back for 25-28 minutes or until a toothpick inserted comes out clean.

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Allow the cakes to cool slightly and then place in the freezer (yup you read it right, freezer) until ready to frost.  This will not only help the cake frost easily and not crumb as much, it also speeds up the time until you can eat it!  After about 30 minutes, remove cakes from the freezer, flip out of the pans, and peel off the parchment (see picture below).

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What You Will Need for the Frosting:

32 Ounces of Powdered Sugar (check the back to make sure it’s gluten free – most are and contain cornstarch, which is fine, though every once in a while you’ll come across one with wheat starch which is a big no)

1 1/2 C. Cocoa Powder (we’re really plowing through the cocoa but it’s going to be worth it!)

3 T. Strong Coffee, cooled

1 T. Vanilla

6-8 T. Half and Half or Cream

1 Stick Butter, soft but not quite room temperature

Combine the butter, vanilla, powdered sugar, and cocoa powder, beating on low speed until crumbly.  Add the coffee and enough half and half, beating constantly on low, until the frosting holds its shape.  Whip on high speed for 3 minutes.

Time to Assemble the Cakes!

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Sorry Walter but this cake is for human consumption.  You get points for cuteness though.

Sorry Walter but this cake is for human consumption. You get points for cuteness though.

And the final product.

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Or…..

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Prepare for compliments.

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