Gluten Free Brownie Layer Cake
User Reviews
5
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Servings
15
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Course
Cake
Gluten Free Brownie Layer Cake
Description
This Gluten Free Brownie Layer Cake is comprised of multiple elements crafted carefully for a balanced dessert. The cake layers use a combination of melted butter, dark chocolate, and almond flour, which results in a moist, fudgy brownie base with deep chocolate flavor and a tender crumb texture. The almond flour replaces typical wheat flour to keep it gluten free without compromising the softness.
The chocolate buttercream is rich and creamy, combining unsalted butter with softened cream cheese to add a subtle tang and lightness. Melted dark chocolate and icing sugar contribute to the smooth, rich frosting. A caramel drizzle, prepared by cooking sugar, water, butter, cream, and salt, adds a sweet, slightly salted layer that cuts through the chocolate intensity.
A meringue topping made with egg whites, sugar, and lemon juice offers a delicate crispness and sweetness to complement the dense brownie and creamy buttercream. The decorations—including gluten free shortbread crumbs, maltesers, fresh fruit, praline pieces, freeze-dried raspberries, and caramel popcorn—provide texture variety and visual appeal. These finishing touches make the cake visually interesting and add different flavors and crunch.
The recipe requires baking the brownie layers separately and assembling with the frosting and toppings. This cake works well for gatherings where a gluten free alternative is needed, blending chocolate richness with complementary textures and flavors. The caramel's consistency may vary depending on its cooking level, so slight adjustments with hot water or cream can help achieve the desired drizzle texture.
Ingredients
Brownie Recipe
- 175 gm butter unsalted
- 175 gm dark chocolate chopped
- 250 gm caster sugar
- 50 gm cocoa powder dark unsweetened (3/4 cup
- 3 whole egg
- 100 gm almond flour 1 cup, or almond meal
Chocolate Buttercream
- 500 gm butter unsalted soft
- 250 gm cream cheese softened
- 300 gm icing sugar
- 200 gm dark chocolate melted and cooled to room temperature
- 1 teaspoon vanilla extract
Caramel Drizzle
- 125 gm caster sugar
- 20 ml water
- 25 gm butter cold
- 40 ml cream
- 1/2 teaspoon salt
Meringue Topping
- 2 whole egg white
- 125 gm caster sugar
- 1/2 teaspoon lemon juice
Decorations
- 100 gm gluten free shortbread crumbs
- 6 maltesers
- 250 gm Fruit
- 150 gm praline Pieces of praline and crushed praline
- 10 gm raspberry Freeze dried r
- 50 gm caramel popcorn
Instructions
- Set the oven to 170 C / 340 F.
- You will need to make three times the brownie recipe with each recipe poured into: 2 tins x 20 cm / 8 . I make a double recipe then a single recipe, dividing it between the cake tins
- Grease these well and line with a round of baking paper. You will need a brulee burner to make the meringue decoration.
- Melt butter and chocolate in a bowl over a double boiler or in the microwave and then set aside
- Whisk the sugar and eggs together till light and creamy in a stand mixer or with a whisk.
- Add the cooled melted butter and chocolate to the egg mix. Add the almond flour and the sifted cocoa powder and mix well whipping till combined
- Divide the mix between the two tins and bake for approximately 20- 25 minutes or until only just firm in the centre. Cool on a rack and clean the tins. Grease and line again
Meantime: Chocolate frosting
- Melt the chocolate and set aside to cool a bit
- Beat the butter and cream cheese till light and fluffy. Add the sugar and beat again. Finally add the vanilla and chocolate and beat till light and fluffy. Set aside ( dont chill too much it will be hard to spread)
Caramel
- Put the sugar into a pot with the tablespoon of water. Cook on high swirling a little to incorporate all the sugar. Cook till starting to colour watch very carefully and turn off the heat when it is a golden brown colour. Add the cream immediately, stand back it will splutter. Break up the butter and whisk into the caramel mix. Add the salt ½ at a time, and let it dissolve before adding more taste .
- Set aside. If added to the cake while hot it will melt the buttercream.
- Divide the buttercream into 5 parts.
- Stack the layers using up a portion of the buttercream on each layer. (If you like sprinkle each layer with praline pieces and freeze dried raspberries or anything else you like.)
- Finish by cutting the last layer in half and stacking on top of each other to make a step (see video). Spread the top with a bit of buttercream and the outside with swipes of buttercream. Chill till firm ( 30-1 hr).
- If your caramel forms a skin and is very set then add a tablespoon of hot water and stir till it mixes in. If you need to heat again let it cool again before using. When only just warm use a spoon to pour caramel around the outside edge of the cake so that it drips down. Chill the cake again.
- If making the Meringue. Beat the whites till frothy. Add the sugar a spoon at a time till incorporated. Add the lemon juice and beat till very light and stiff.
- Decorate your cake by adding fruit and praline and shortbread bits. Add the meringue to the cake. Immediately brown it with the brulee burner so that it sets. The cake can be chilled but it is best to use as soon as possible so that all of the decorations stay fresh
Notes
- The caramel drizzle's texture depends on how much the sugar browns; if it's too thick, add a little hot water or cream to loosen it.
User Reviews
Overall Rating
5
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