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  • Gluten Free Chocolate Layer Cake

    1 vote
    Gluten Free Chocolate Layer Cake
    Prep: 18 min Cook: 18 min Servings: 15
    by Teri A
    20 recipes
    >
    This is a light and yummy chocolate layer cake. Simple ingredients with delicious results! NOTE: I don’t usually use refined sugars at all to cook but I make an exception with this recipe and bake it only on special occasions myself. Pefect to serve for birthdays, entertaining or any time.

    Ingredients

    • For Cake Layers:
    • • 12 oz. chopped bittersweet chocolate morsel
    • • 6 tablespoons of water
    • • 12 large eggs, separated at room temperature
    • • 1 – Cup of Stevia (real, non-refined sugar)
    • • 1/2 teaspoon of Sea Salt
    • • 2 tablespoons if unsweetened cocoa powder
    • For filling and icing
    • • 2 cups of heavy cream
    • • 6 tablespoons of confectioners’ sugar
    • • 4 tablespoons of Grand Marnier ( or 4 tablespoons of cocoa and 1 teaspoon of vanilla)

    Directions

    1. To make layers, Preheat oven to 350 degrees.
    2. Grease 9-inch circular pans and line bottoms with parchment paper.
    3. In a small heavy sauce pan, melt chocolate with water at a low heat stirring often. Cool to lukewarm.
    4. In mixer, beat yolks, 2/3 cup of sugar and salt until pale, about 5 mins. Stir in melted chocolate until combined.
    5. In another large bowl, beat 12 egg whites until they hold stiff peaks. Add remaining sugar and beat until the whites just hold stiff peaks.
    6. Carefully fold in the whites into the melted chocolate mix. You are ready to spread mixture into the four pans. Try and fill them as evenly as possible.
    7. Bake until the cake has puffed and the top is dry to the touch (about 15-18 mins. depending upon your oven). Rotate the pans once to ensure it bakes evenly. Once done, cool the cakes on a rack about 10 mins. then carefully release cakes. Take a large piece of max paper and place over the cake then carefully flip over onto cookie sheet. Best results, place cakes in the freezer about 1 ½ hours to ensure firmness for assembly.
    8. The Filling/Frosting
    9. I make his just prior to getting may cake ready for assembly. In a clean bowl beat cream, powdered sugar and Grand Mariner (or substitute) until it holds just stiff peaks.
    10. Take first layer (out of freezer) and arrange on your cake plate. Spread 1/4 of the filling over layer, grab next layer and repete.
    11. Keep refrigerated until ready to serve (takes about 2 hours or so in the fridge for layers to completely thawed).
    12. Grate Dark chocolate with a vegetable peeler to add chocolate curls on top.

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