Gluten Free Chocolate Cake With Praline Topping Recipes

EASY GLUTEN FREE CHOCOLATE CAKE

Steps:

• Preheat the oven to 180 degrees Celsius or 356 Fahrenheit. Grease and line two 20cm baking pans.
• In a large bowl, weigh out all your dry ingredients (do it!) and whisk together until they become a lovely chocolate brown.
• Mix the milk with the apple cider vinegar and allow to sit for a few minutes. This will form a buttermilk. It might not curdle dramatically but the buttermilk will assist in flavour development, leavening and general fluffiness.
• Add all the wet ingredients except the boiling water to the dry. Continue whisking until a smooth batter has formed. It will look moist enough to go into the oven and you might think you don't need the water. You do! It blooms the cocoa, developing the chocolate flavour. It also creates a beautifully fluffy cake.
• Add the boiling water and whisk to combine. Pour the mixture into the prepared cake tins and bake for 30-40 minutes or until cooked through.
• Place the butter in a small saucepan and brown very well over a low-medium heat. If you haven't browned butter before, see the notes section for some handy links.
• Once browned, pour the butter into a silicon cake tin and place in the fridge or freezer to set. It will take about 15-20 minutes in the freezer.
• Once the butter is completely cooled, break it up and place it in the bowl of your stand mixer. Beat the butter with the whisk attachment until it is light and fluffy, scraping down the sides as necessary. Don't be fooled - this isn't a quick process. It will take about 10-15 minutes of beating and scraping down. The mixture should be light and fluffy - not quite white but a very pale beige.
• While this is happening, sieve the icing sugar and the cocoa together. I hate sieving so I wouldn't instruct you to do this unless it was totally necessary for a smooth icing, I promise.
• When the butter is ready, turn the speed to low and mix in the icing sugar mixture and the milk. It might form a cloud of icing if you go too quickly. Add the salt and vanilla bean paste (stop the machine to add vanilla or it gets tangled in the beaters) and mix until combined. Taste and adjust if necessary.
• Once the cake has completely cooled, it's time for icing! You can either plonk it all on top or carefully slice the cake in half to ice between each layer. The recipe makes enough icing for a reasonably thin layer between each piece. As the notes suggest, halve it again or even double it if you're a very thick icing kinda person.
• Use an offset spatula or a flat edged knife the spread the icing over the cake. I find it helps to dip your knife in boiling water and dry it off before icing the crummy sections of the cake. The heat makes the knife glide over the top and avoids picking up too many crumbs.
• While it's tempting to keep fiddling with the icing all day, simple is best. Get in there, ice it with confidence and move on, you know?
• This cake keeps well in the fridge for a few days.

THE BEST GLUTEN-FREE CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Prepare your pan(s). Lightly grease: two 8" round cake pans OR one 9", x 13" pan with nonstick cooking spray OR line 24 standard cups with paper liners.
• Whisk together gluten-free flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add milk, vegetable oil, and eggs. Whisk batter until smooth.
• Divide batter evenly between the two 8-inch prepared round cake pans OR spread evenly into 9 x13-inch pan OR fill muffin cups about ⅔ full.
• Bake until a cake tester inserted into the center of the cakes comes out clean.For 8-inch round cakes: about 30 minutes.For 9x13-inch pan: about 40 minutes.For cupcakes: about 22 minutes.
• Allow cakes to cool in the pan for 10 minutes. Remove cake from the pan and place on a wire rack to cool.
• When cool, frost with chocolate frosting. Wrap cake and store at room temperature for up to three days.
• Cream butter until light and fluffy. Add powdered sugar, cocoa powder, salt, and milk. Mix on low speed for about 30 seconds. Increase mixer speed to medium-high. Beat frosting until fluffy and smooth. If frosting seems too thick, add the additional tablespoon milk.

CHOCOLATE SHEET CAKE WITH PRALINE CREAM (GLUTEN FREE)

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a food processor, grind the hazelnuts with the almond flour until everything is very finely ground.
• Whip the egg whites until they start frothing up and gradually add the sugar. Continue whipping until the meringue holds a firm peak.
• Fold in the almond-hazelnut mixture and melted chocolate.
• Spread on a cookie sheet lined with Gefen Easy Baking Parchment Paper. Cook for 12-15 minutes or until cooked. Be careful not to overcook, it might become brittle and dry if you do. Let cool.
• To make the custard, heat up the milk and vanilla in a saucepan.
• Mix the egg yolks, sugar and tapioca starch in a bowl.
• Once the milk has come to light boil, add it very slowly to the egg mixture, mixing constantly. Make sure to add just a little at a time so you don't end up with scrambled egg.
• Return the egg-milk mixture to the saucepan but strain first. Cook over medium heat, stirring constantly, until thickened.
• Spill in a plastic bag, remove the air and let set for at least three hours in the fridge.
• Whip up the whipping cream.
• Transfer the cooled custard into a big mixing bowl and stir it to loosen it. Add the whipped cream, praline paste (a little goes a long way) and stir until everything is combined.
• Cut the cake in three equal parts. Place the first piece on a serving platter and pipe the praline cream on top. Add the second piece of cake and repeat the process. Do this with the third layer too and then decorate the last layer of cream to your liking.

CHOCOLATE CAKE WITH PRALINE TOPPING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 8- or 9-inch square pan with cooking spray (without flour).
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 8-inch pan 44 to 49 minutes, 9-inch pan 38 to 43 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edge of pan to loosen cake; remove from pan to cooling rack. Cool completely.
• In 2-quart heavy saucepan, heat 1/4 cup butter, the brown sugar and whipping cream to boiling, stirring frequently. Boil and stir 1 minute; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in pecans. Cool 10 to 15 minutes, stirring occasionally, until topping begins to thicken.
• Spread warm topping over cake. Cool before serving. Cut into 4 rows by 3 rows.

GLUTEN-FREE CHOCOLATE CAKE WITH PRALINE TOPPING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 8- or 9-inch square pan with cooking spray (without flour).
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 8-inch pan 44 to 49 minutes, 9-inch pan 38 to 43 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edge of pan to loosen cake; remove from pan to cooling rack. Cool completely.
• In 2-quart heavy saucepan, heat 1/4 cup butter, the brown sugar and whipping cream to boiling, stirring frequently. Boil and stir 1 minute; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in pecans. Cool 10 to 15 minutes, stirring occasionally, until topping begins to thicken.
• Spread warm topping over cake. Cool before serving. Cut into 4 rows by 3 rows.

GLUTEN-FREE MOIST CHOCOLATE CAKE

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.

BEST GLUTEN-FREE CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan, using 3 tablespoons gluten-free flour., In a large bowl, whisk the remaining 2 cups flour and next 9 ingredients. In another bowl, combine water, almond milk, oil and vanilla until well blended. Gradually beat flour mixture into milk mixture., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 15 minutes before removing to wire rack to cool completely. Dust with confectioners' sugar before serving.

GLUTEN-FREE CHOCOLATE CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil the base of two 18cm sandwich tins and line with baking parchment. Mix the flour, xanthan gum, cocoa, baking powder, bicarbonate of soda, a large pinch of salt and both sugars together in a large bowl.
• Whisk the golden syrup, eggs, oil, yogurt, milk and coffee together in a jug. Gradually whisk the wet ingredients into the dry until you have a smooth mixture.
• Pour the mixture into the prepared tins and bake for 30-35 mins until risen and firm to the touch. Remove from the oven and leave to cool for 10 mins in the tins before turning out onto a cooling rack.
• While the cakes are cooling, make the icing. Beat the icing sugar, cocoa powder, butter and milk together for 5 mins until smooth and fluffy. Gradually pour in the melted chocolate while beating, scraping down the sides of the bowl to make sure everything's included.
• Spread half the icing over the middle of one sponge using a small palette knife. Sandwich the other sponge on top, with the flat bottom-side facing up. Spread the remaining icing around the top and sides of the cake, smoothing over with a palette knife. If you have any icing left, you can pipe some rosettes on top of the cake.

GLUTEN FREE CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray two 9-inch cake pans with cooking spray.
• Combine flour, sugar, cocoa powder, baking powder, baking soda, and xanthan gum in a bowl; stir in mayonnaise until well mixed. Gradually pour in hot water and vanilla extract; stir until smooth. Spoon batter into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean and the cake slightly pulls away from the sides of the pan, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

CHOCOLATE CAKE WITH GANACHE AND PRALINE TOPPING

Steps:

• For cake:
• Preheat oven to 350°F. Spray 9-inch cake pan with nonstick spray. Line with parchment. Spray parchment. Dust with flour, tapping out any excess.
• Place butter and cocoa powder in medium bowl. Pour 1/2 cup boiling water over; stir. Let stand 2 minutes; whisk until blended. Whisk flour, sugar, baking soda, and coarse salt in another medium bowl. Whisk buttermilk, egg, and vanilla in large bowl. Gradually whisk cocoa mixture into buttermilk mixture; whisk until smooth. Add flour mixture in 3 additions, whisking to blend between additions (batter will be thin). Pour batter into prepared pan.
• Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool in pan 10 minutes. Run knife around pan edges to release cake. Invert onto rack; remove pan and parchment. Cool completely.
• For ganache:
• Place chocolate and cream in microwave-safe bowl. Heat in microwave in 15-second intervals, stirring occasionally, until melted and smooth. Stir in butter. Let stand until spreadable, about 30 minutes. Spread over top and sides of cake. Transfer cake to plate. Chill 2 hours and up to 1 day.
• For praline:
• Stir first 3 ingredients in heavy large saucepan over medium-high heat until butter melts. Boil 1 minute without stirring. Remove from heat; whisk in sugar and vanilla. Add pecans; stir just to incorporate. Quickly pour praline over cake. Spread just to edges (topping sets quickly). DO AHEAD: Can be made 1 day ahead. Cover with cake dome. Store at room temperature.

GLUTEN-FREE GERMAN CHOCOLATE CAKE WITH DAIRY-FREE TOPPING

Steps:

• Preheat oven to 350°F. Grease a 9x13-inch pan.
• Combine the dry ingredients in a large bowl.
• Melt the chocolate in a microwave safe bowl. Melt for 30 seconds at a time, stirring after each interval, until melted.
• Add the oil, water, eggs, and vanilla to the chocolate. Stir until thoroughly combined.
• Add the chocolate mixture to the flour mixture. Stir until all the ingredients are completely incorporated.
• Stir in pecans.
• Pour into a greased 9x13-inch pan. Bake at 350°F for 40 minutes or until an inserted toothpick comes out clean.
• German Cake Topping Directions:.
• Combine the egg yolks, sugar, coconut oil (or butter), vanilla and milk in a medium sauce pan.
• Cook over medium heat for about 15 minutes, until the mixture is thick and bubbly.
• Remove for the heat and add the coconut and pecans.
• Let the topping cool and thicken for about 30 minutes. Then spread it over the top of the cooled cake.

CHOCOLATE CAKE WITH GANACHE AND PRALINE TOPPING

Steps:

• To make the cake:.
• Preheat oven to 350. Spray a 9 inch cake pan with non-stick spray. Line with parchment paper. Spray parchment. Dust with flour, tapping out any excess.
• Place butter and cocoa powder in medium bowl. Pour 1/2 cup boiling water over; stir. Let stand 2 minutes; whisk until blended. Whisk flour, sugar, baking soda, and coarse salt in another medium bowl. Whisk buttermilk, egg, and vanilla in another large bowl. Gradually whisk cocoa mixture into buttermilk mixture; whisk until smooth. Add flour mixture in 3 additions, whisking to blend between additions (batter will be thin). Pour batter into prepared pan.
• Bake cake until tester inserted in center comes out clean, about 30 minutes. Cool in pan 10 minutes. Run knife around pan edges to release cake. Invert onto rack; remove pan and parchment. Cool completely.
• To make the Ganache:.
• Place chocolate and cream in microwave-safe bowl. Heat in microwave in 15 second intervals, stirring occasionally, until melted and smooth. Stir in butter. Let stand until spreadable, about 30 minutes. Spread over top and sides of cake. Chill 2 hours or up to 1 day.
• To make the Praline:.
• Stir first 3 ingredients in heavy large saucepan over medium-high heat until butter melts. Boil 1 minute without stirring. Remove from heat; whisk in sugar and vanilla. Add pecans; stir just to incorporate. Quickly pour praline mixture over cake. Spread just to edges (topping sets very quickly).
• Can be made a day ahead. Cover with cake dome and store at room temperature.