Gluten Free Inside Out Triple Layer German Chocolate Cake Food

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 GERMAN CHOCOLATE CAKE WITH VEGAN FROSTING

Steps:

• In a small bowl combine flour, cacao, salt and baking soda.
• In a large bowl using an electric hand mixer, blend eggs, oil, agave nectar and vanilla.
• Add dry ingredients into large bowl and continue to blend.
• Oil (2) 9 inch round cake pans and dust with coconut flour.
• Pour batter into pans and bake at 350° for 35-45 minutes.
• Remove from oven, allow to cool completely then remove from pans.
• Frost and serve.

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.

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.