3 Layer Chocolate Cake With Chocolate Mousse Filling Gluten Fre Recipes

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GLUTEN-FREE MOIST CHOCOLATE CAKE



Gluten-Free Moist Chocolate Cake image

This deliciously moist and fudgy chocolate cake is made with a gluten-free twist that nobody ever suspects: quinoa! I've also made a vegan option of this by using egg substitute and replacing the milk with almond milk. The taste and texture was identical to my non-vegan original! Either version stores well in a sealed container in the refrigerator for up to 1 week or in the freezer for up to 1 month. My favorite frosting for this cake is coconut cream cheese.

Provided by ADeSouza

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h45m

Yield 10

Number Of Ingredients 11

1 ⅓ cups water
⅔ cup quinoa
¾ cup butter, melted and cooled
⅓ cup milk
4 large eggs
1 teaspoon vanilla extract
1 ½ cups white sugar
1 cup unsweetened cocoa powder
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

Steps:

  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 10 minutes. Turn off the heat and let sit until quinoa is tender and water is absorbed, about 10 minutes more. Fluff with a fork and cool to room temperature.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8-inch cake pans and line the bottoms of the pans with parchment paper.
  • Blend butter, milk, eggs, and vanilla extract in a blender until combined. Add 2 cups cooked quinoa and blend until smooth, scraping down the sides of the blender with a rubber spatula as necessary.
  • Whisk sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Add quinoa mixture into sugar mixture and whisk until batter is smooth. Pour batter into prepared cake pans.
  • Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 40 to 45 minutes. Cool completely in the pans before removing to a plate.

Nutrition Facts : Calories 333.9 calories, Carbohydrate 42.7 g, Cholesterol 111.7 mg, Fat 17.8 g, Fiber 3.6 g, Protein 6.2 g, SaturatedFat 10.2 g, Sodium 385.1 mg, Sugar 30.7 g

3 LAYERED CHOCOLATE DELIGHT DESSERT



3 Layered Chocolate Delight Dessert image

an unusual, but very tasty dessert with three different layers. It can be served at home, or at a party.

Provided by weekend cooker

Categories     Low Protein

Time 45m

Yield 1 chocolate dessert, 12 serving(s)

Number Of Ingredients 11

1/2 cup chopped pecans
1 cup flour
1/2 cup butter, softened
8 ounces cream cheese
1 cup powdered sugar
1 cup Cool Whip
2 tablespoons Cool Whip
2 (3 1/2 ounce) packages instant chocolate pudding mix
3 cups milk
Cool Whip, for topping
nuts, for topping

Steps:

  • 1st layer.
  • Mix chopped pecans, flour, and softened butter.
  • Put in 9x13 inch pan.
  • Bake for 10 minutes at 350 degrees, take out and cool.
  • 2nd layer.
  • Whip and spread cream cheese, powdered sugar, and 1 cup plus two tablespoons cool whip.
  • Spread on cool crust and refrigerate for 10 minutes.
  • 3rd layer.
  • Mix chocolate pudding with milk. Beat for 2 minutes.
  • Refrigerate 10 minutes.
  • Spread on top of other layers.
  • Top with cool whip, and sprinkle with nuts on top.

THREE-LAYER CHOCOLATE GANACHE CAKE



Three-Layer Chocolate Ganache Cake image

This decadent triple-layer beauty is pure chocolate indulgence. The cake layers can be frozen prior to final assembly; in fact, they're easier to work with when frozen. -Kathleen Smith, Overland, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 22

4 cups all-purpose flour
2-1/4 cups sugar
3/4 cup baking cocoa
4 teaspoons baking soda
2-1/4 cups mayonnaise
2-1/4 cups brewed coffee, cold
1-1/2 teaspoons vanilla extract
FILLING:
1 cup sugar
2 tablespoons cornstarch
1 cup 2% milk
2 teaspoons vanilla extract
1 cup butter, softened
3/4 cup miniature semisweet chocolate chips
GANACHE:
8 ounces semisweet chocolate, chopped
2 cups heavy whipping cream
1 teaspoon vanilla extract
GLAZE:
8 ounces semisweet chocolate, chopped
3/4 cup heavy whipping cream
1/4 cup butter, cubed

Steps:

  • Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper. In a large bowl, whisk flour, sugar, cocoa and baking soda. Beat in mayonnaise, coffee and vanilla. Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For filling, in a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; stir in vanilla. Cool completely. In a large bowl, cream butter. Gradually beat in cooled mixture. Stir in chocolate chips., For ganache, place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold. Beat ganache just until soft peaks form, 15-30 seconds (do not overbeat)., Place 1 cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with ganache. In a microwave-safe bowl, combine chocolate, cream and butter. Microwave at 50% power for 1-2 minutes or until smooth, stirring twice. Cool slightly, stirring occasionally. Drizzle over cake, allowing some to flow over sides. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 970 calories, Fat 65g fat (30g saturated fat), Cholesterol 88mg cholesterol, Sodium 607mg sodium, Carbohydrate 81g carbohydrate (53g sugars, Fiber 3g fiber), Protein 8g protein.

3 LAYER CHOCOLATE CAKE WITH CHOCOLATE MOUSSE FILLING (GLUTEN FRE



3 Layer Chocolate Cake With Chocolate Mousse Filling (Gluten Fre image

This is a modification to Gluten Free Chocolate Cake (http://www.food.com/recipe/gluten-free-chocolate-cake-224448) previously posted. I added a layer to make it big, adjusted ingredients to be more allergy friendly and made a chocolate mousse filling between the layers. The mousse filling doubles as frosting without making it too sweet. I hope you love it.

Provided by Clever Camo Cook

Categories     Dessert

Time 1h5m

Yield 1 large 3 layer cake, 12-16 serving(s)

Number Of Ingredients 21

3/4 cup sorghum flour
3/4 cup tapioca flour or 3/4 cup potato flour
3/4 cup rice flour
1 1/2 cups cocoa
1 cup semi-sweet chocolate chips
4 1/2 teaspoons baking soda (corn free brand)
1 7/8 teaspoons cream of tartar
2 1/4 teaspoons xanthan gum
1 1/8 cups unsalted butter
1/2 teaspoon salt (if you use salted butter do not add additional salt)
1 1/8 cups brown sugar
1 1/2 cups granulated sugar
4 1/2 large eggs
3 egg yolks
3 teaspoons vanilla
1/4 cup coconut milk (or 1 1/2 cup milk plus 1/2 Tablespoon lemon juice, let set for 5 mins) or 2 1/4 cups buttermilk (or 1 1/2 cup milk plus 1/2 Tablespoon lemon juice, let set for 5 mins)
1 -2 teaspoon butter, for greasing the pan
4 tablespoons unsalted butter (divided and very soft)
3/4-1 cup semi-sweet chocolate chips (high quality, I used Ghirardelli chocolate. You can also use block chocolate, same measurements)
2 cups heavy whipping cream (very cold, I put in the freezer for about 10-15 mins prior to use)
1 teaspoon vanilla extract (or 1/2 tsp dark rum with 1/2 tsp vanilla extract)

Steps:

  • Start by making the Cake:.
  • Preheat the oven to 350 degrees. Lightly grease the bottom of (3) 9" round pans. (I used a basic 3 pack of tin foil pans located in the baking section of the grocery store.) Set butter out on counter so it can soften at room temperature, salt for cake and filling. Put a metal bowl in the freezer to chill so it will be ready when you make the mousse.
  • Sift flours together (sorghum flour, tapioca flour, and white rice flour). Add cocoa, xanthan gum, baking soda, cream of tarter and salt. (note: if you are using salted butter do NOT add salt.) (note: if you do NOT have a corn allergy you can replace 4 1/2 teaspoons baking soda and 1 7/8 cream of tarter with 3/4 teaspoon baking soda and 3 3/4 teaspoons baking powder.).
  • In a separate large bowl, beat the butter until creamy (note: the longer you leave it setting out at room temperature the easier this will be). Slowly add the brown sugar and granulated white sugar, whip until fluffy.
  • Add the eggs and egg yolks one at a time to the butter sugar mixture. Then add the vanilla.
  • Turn the mixer to low and alternately add the flour mixture and coconut milk to the butter/egg/sugar mixture. (note: it will be very thick and difficult to mix, just take your time so it gets consistently mixed at each point).
  • Pour (or scoop) equal amounts of the mixture into the prepared pans. Bake for 30-35 minutes until the cake is springy to the touch and a tooth pick comes out clean. Set on cooling racks to cool. Let the cakes cool completely before attempting to stack. If you would like a smooth edge you can trim the cakes to be the same size prior to adding chocolate mousse layers.
  • While the cake is baking, prepare the mousse filling/frosting (I made a double batch):.
  • Cut the butter into small cubes. In a small microwaveable bowl, combine the chocolate chips and butter. Melt in the microwave for 20-30 seconds at a time until smooth. Be careful not to boil he chocolate as it will change the consistency of the mousse and make a huge mess in the microwave.
  • Add vanilla and 1/2 cup of heavy whipping cream to the chocolate/butter mixture until combine.
  • Remove metal bowl from freezer, combine chocolate/butter mixture and remaining heavy whipping cream using a hand mixer. Whip until smooth and firm peaks begin to form. Do not over whip as the mousse will break and have a graining appearance. Cover mousse with plastic wrap and place in the refrigerator until ready to use.
  • Putting the cake together:.
  • Put a small amount of mousse and spread it in the center of the pan or plate you are making the cake on, this will keep it from moving while you frost it.
  • Place the first layer of cake on top of the mousse, cover the top of the cake with mousse mixture. Repeat by stacking the next layer on top of the mousse. Using a cake knife or smooth spatula, cover the outside of the cake with mousse (the same way you apply frosting to a cake). Using a decorating bag filled with remaining mousse mixture, decorate the edges and top of the cake. If the mousse starts to melt or if your work space is warm, you may need to move mousse back to the refrigerator between layers to prevent it from melting). You can also use shredded coconut, chocolate chips, or chocolate shavings if you prefer for decoration.
  • Refrigerate until ready to serve and left overs. I refrigerated mine over night before serving and it was still delicious and moist for 3-4 days after cutting.

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