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Day 58: I’ve been a bit obsessed with the chocolate and salted caramel thing lately. I can’t help it, it’s insanely good. After making Chocolate Angel Food Cupcakes with Salted Caramel Glaze a few weeks ago I developed a craving for a layered chocolate cake with similar frosting. After angel food cake I figured I’d go the “opposite” and make devil’s food cake.
I will say this frosting was a bit on the tricky side but the cake itself is super easy to make. I mean you really and truly get to throw everything into one mixing bowl, mix, and pour it into your pans. It’s almost as easy as one of those box mixes. As for the frosting, I think it’s worth the effort, however making a traditional vanilla or chocolate frosting would be great with this cake as well or even just buying a can at the grocery store. The cake is the real stand-out in this recipe regardless of what kind of icing you use.
I think you’re going to be really surprised at just how moist this cake is. It makes great cupcakes too. In fact I made these cupcakes without icing at the beginning of the school year, froze them, and stored them at my daughter’s school in their freezer. Her teacher pulls one out and defrosts it whenever someone brings in unexpected treats or its someones birthday so my daughter doesn’t have to miss out.
Gluten Free Devil's Food Cake with Salted Caramel Frosting Recipe
Author: Recreating Happiness
Ingredients
- ½ cup white rice flour
- ½ cup brown rice flour
- ½ cup sorghum flour
- ½ cup potato starch
- ¼ cup almond flour
- 1 tsp xanthan gum
- 1⅔ cup sugar
- ¾ cup butter, softened
- ⅔ cup baking cocoa
- 1¼ cups water
- 1¼ tsp baking soda
- 1 tsp salt
- 1 tsp vanilla
- ¼ tsp baking powder
- 2 large eggs
- Salted Caramel Icing:
- ½ cup butter
- 1 cup packed brown sugar
- ¼ cup half & half
- 1-2 tsp sea salt
- 2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees. Grease bottom and sides of 9 x 13 pan, 2 round 9" pans, 3 round 8" pans, or fill cupcake pan with liners (makes about 24 cupcakes). Flour with rice flour.
- This is the best part: Mix all ingredients. That's pretty much it! Amazing, isn't it? Basically throw everything into your mixing bowl, mix on low speed about 30 seconds, scrape down the sides, then mix on high speed about 3 minutes, scraping as needed.
- Pour into pans, or fill cupcakes about ½ full.
- Bake rectangle about 40-45 minutes, rounds 30-35 minutes, and cupcakes about 20-25 minutes until toothpick inserted in center comes out clean. When I made my 9" rounds it actually took about 40 minutes however I'm pretty sure that was due to my high altitude.
- Cool rectangle on wire rack. Cool rounds 10 minutes, then remove from pans onto wire rack to finish cooling. Let cupcakes cool in pan 5 minutes, then remove to wire rack. Cool completely before frosting!
- To make frosting: melt butter in 2 quart saucepan over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low & boil and stir for 2 minutes. Stir in milk, heat to boiling and remove from heat. Stir in salt (don't use coarse salt - I had a very hard time getting it to dissolve well). Let cool approximately 40 minutes.
- Pour into mixing bowl. Using whisk attachment on low speed, slowly add in powdered sugar. Once it's incorporated, bump the speed up to high and whip for 2-3 minutes. If the frosting is too stiff add milk 1-2 teaspoons at a time. I ended up adding close to 2 tablespoons of milk.
- This is the tricky part: as you try to frost the cake, the icing cools, hardens, and becomes very hard to spread. The easiest way I found was to put my frosting in a microwave safe bowl and just nuke it for about 10-15 seconds whenever it started to give me problems with spreading.
Notes
The frosting recipe made just barely enough to frost my 2 cake layers. I didn't have a tablespoon to spare at the end so you may want to consider making double or 1½ times the recipe.
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