Gluten-Free Chocolate Layer Cake

Name: Gluten-Free Chocolate Layer Cake
Prep time: 45 min
Cook time: 75 min
Total time: 120 min
Yield: 10 Portionen
Ingredients: 150 ml vegetable oil; 175 g plain gluten-free flour; 1 tsp xanthan gum; 50 g cocoa powder; 1 tbsp baking powder; 0.5 tsp bicarbonate of soda; 75 g dark brown soft sugar; 75 g caster sugar; 2 tbsp golden syrup; 2 piece eggs; 100 g Greek yogurt; 100 ml milk; 2 tbsp instant coffee; 300 g icing sugar; 25 g cocoa powder; 150 g soft salted butter; 3 tbsp milk; 65 g dark chocolate

Cake

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Cook Time

2 h

Servings

Difficulty

Medium

Prep Time

45 Min

This Thermomix® recipe for Gluten-Free Chocolate Layer Cake is ready in 2 h and yields 10 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This gluten-free chocolate layer cake is a decadent treat perfect for birthdays or any special occasion. The moist, rich chocolate sponges are layered with a smooth and creamy chocolate buttercream frosting. I've been making this cake for years, and it's always a crowd-pleaser. The secret is the combination of cocoa powder and instant coffee, which enhances the chocolate flavor. It's surprisingly easy to make, even without gluten! The cake is best enjoyed at room temperature, allowing the frosting to soften slightly. Feel free to add some chocolate shavings or fresh berries for an extra touch of elegance.

Ingredients (18 ingredients)

150 ml vegetable oil
175 g plain gluten-free flour
1 tsp xanthan gum
50 g cocoa powder
1 tbsp baking powder
0.5 tsp bicarbonate of soda
75 g dark brown soft sugar
75 g caster sugar
2 tbsp golden syrup
2 piece eggs
100 g Greek yogurt
100 ml milk
2 tbsp instant coffee
300 g icing sugar
25 g cocoa powder
150 g soft salted butter
3 tbsp milk
65 g dark chocolate

Preparation (8 steps)

Preheat oven and prepare baking tins

Preheat the oven to 180°C (160°C fan/gas mark 4). Grease the base of two 18cm sandwich tins with some of the vegetable oil and line with baking parchment. Set aside.

Combine dry ingredients

Thermomix® Setting

10 sec/Speed 4

Add the gluten-free flour, xanthan gum, cocoa powder, baking powder, bicarbonate of soda, salt, dark brown soft sugar, and caster sugar to the mixing bowl. Mix for 10 Sec./Stufe 4 to combine.

Add wet ingredients

Thermomix® Setting

20 sec/Speed 4

Add the vegetable oil, golden syrup, eggs, Greek yogurt, milk, and instant coffee to the mixing bowl. Mix for 20 Sec./Stufe 4 until well combined, scraping down the sides of the bowl with a spatula if necessary.

Bake the cakes

Pour the mixture evenly into the prepared tins. Bake in the preheated oven for 30-35 minutes, or until a skewer inserted into the center comes out clean. Remove from the oven and let cool in the tins for 10 minutes before turning out onto a cooling rack to cool completely.

Melt the chocolate

Thermomix® Setting

3 min/122°F/Speed 2 50

Place the dark chocolate into the mixing bowl. Melt for 3 Min./50°C/Stufe 2.

180

Make the icing

Thermomix® Setting

5 min/Speed 3

Add the icing sugar, cocoa powder, salted butter, and milk to the mixing bowl. Mix for 5 Min./Stufe 3 until smooth and fluffy, scraping down the sides of the bowl with a spatula as needed.

300

Incorporate melted chocolate into icing

Thermomix® Setting

10 sec/Speed 3

With the Thermomix running at Stufe 3, gradually pour in the melted chocolate. Mix for 10 Sec./Stufe 3, scraping down the sides of the bowl with a spatula to ensure everything is well combined.

Assemble the cake

Once the cakes are completely cool, spread half of the icing over the top of one sponge. 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 desired, pipe some rosettes on top of the cake.