Best Gluten Free Inside Out Triple Layer German Chocolate Cake Recipes

GERMAN CHOCOLATE CAKE (INSIDE OUT)

Steps:

• Sift together the first six dry ingredients (sugar, flour, cocoa powder, baking soda, baking powder and salt) into a large bowl and set aside.
• In a measuring jug, whisk together the next four ingredients (buttermilk, melted butter, eggs, and vanilla), and pour into a mixing bowl.
• Add the sifted dry ingredients onto the liquid in the bowl.
• Beat at low speed on a stand mixer, whisk by hand or use a hand mixer; scrape down the sides with a spatula, then mix at high speed for one minute.
• Return the speed to low, and pour in boiling-hot water and mix well, using spatula to scrape the sides so the thin batter is evenly mixed.
• Divide the mixture evenly into the 3 prepared pans. Bake 2 pans in the upper third of the oven, and one in the lower third.
• After about 13 minutes, reverse the trays, and turn them 180 degrees so they bake evenly. Continue to bake for another 7 to 12 minutes, or until a tester comes out clean
• Cool cakes in pans about 15 minutes, then run a thin knife around the edges and remove from the pans. Peel off the paper and allow to cool completely on a metal rack.
• Put the caramel condensed milk in a medium sized pot and warm gently.
• Stir in the coconut. Then add the chopped nuts into the condensed milk and mix well. Keep warm until ready to fill cake.
• Place the heavy cream and chocolate in a pot over low heat and stir until evenly combined and smooth.
• Remove from heat immediately, and allow to cool slightly, stirring from time to time
• You can choose to put the cake together on your cake plate or stand, or, if you want to go heavy on the ganache, assemble the cake on the cooling rack with a tray underneath to catch the excess. If you don't have a large cake lifter, I would advise putting the cake on the serving plate to decorate.
• Spread half of the coconut filling on top of one layer of cake while still on the cooling rack. Using a wet spatula helps the filling not to stick.
• Top with another cake layer and repeat with the remaining coconut filling, and top with the last layer of cake
• Place the cooling rack with the cake on top, over a tray to catch the dripping ganache. Make sure the ganache is not too warm, or all of it will run off the cake, but not too cool, or none of it will spread. You can check by pouring it onto the back of a spoon to see how it runs off.
• Slowly pour the ganache onto the center of the cake, allowing it to run off the sides. You may need to tip the tray a little to "help" the ganache run off all the edges evenly
• After all the ganache is poured, place the Inside Out German chocolate cake and tray in the fridge for at least an hour.
• Once the chocolate ganache has set, place the cake on a serving plate. I have a cake lifter which works extremely well to move cakes.
• Keep refrigerated and bring the cake to room temperature before serving.
• Cake freezes well.

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 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 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 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.