Is there a more classic combination than chocolate and caramel? This Gluten Free Chocolate Caramel Cake is so decadent and delicious that no one will guess it’s gluten free. The perfect cake for all your birthday needs.
The year after I graduated culinary school I made a big move. I packed everything I owned into my car and drove to Charleston, South Carolina. A place I had never lived before. I had no job secured and no apartment lined up and I’m sure worried my mother sick; but, it just seemed like the right move so I did it. It was an adventure, but one that I do not regret, I had some great times in the city not to mention some great food. However the one I remember most vividly is Halls Chophouse. While I’m sure the steak was great, the one thing I will never forget is the caramel cake. Popular in the South my Rhode Island palate had never tasted one before. The dense yet somehow fluffy cake combined with the sweet icing that was almost crystallized on the outside: I was in heaven.
For years I have tried to find a cake that is almost as a good and I haven’t come close. That is until last night. Now my boyfriend’s mother loves caramel and for her birthday I wanted to try to recreate this cake. And what goes better with caramel than chocolate? I though by alternating white cake layers with a bitter chocolate cake would help with the cloying sweetness of a true caramel cake. So where do I turn when looking for a new recipe? Pinterest of course!
For this cake I alternated layers of Barefeet in Kitchen’s Gluten Free White Cake with Cake Paper Party’s Gluten Free American Mud Cake. For the inside layers I wanted a caramel icing so I used Aunt Bev’s Caramel Icing from Grandbaby- Cakes and finished the cake with Wicked Good Kitchen’s Caramel Cream Cheese Buttercream. They say it takes a village, combining all these delicious recipes made for one amazing birthday cake. I didn’t even feel selfish for making a gluten free cake when I was the only person who really needed it to be gluten free, it was that good! I did make some small adjustments to each recipe, here is what I did.
For Barefeet in the Kitchen’s white cake I only did a half recipe since I would also be using a chocolate cake. I baked it in one 9 inch cake pan and the cut this into two layers. I didn’t have any potato or tapioca starch so I just replaced both of those with corn starch. (This is a swap I make fairly often and it always seems to work). The thing that amazing me most about this cake was not only how moist and delicious the final cake was, but, that the batter didn’t taste all starchy. As someone who loves to lick the spoon, gluten free batter often taste too much of raw starch, yuck. This recipe is definitely the closet to box cake mix that I have had in years!
The American Mud Cake I halved the recipe also and then just follow their exact recipe. I was a bit hesitant about the coffee because I for one hate coffee. But since this cake wasn’t for me I decided to go for it. I’m glad I did, the cake had no coffee flavor but was super moist!
Aunt Bev’s Caramel Icing I probably had the most trouble with. I made only half a recipe and this may have been part of the problem. It says to stir frequently, but sometimes things distract me and that becomes hard so that may have been it too. After letting it cook for almost 2 hours on low is had a nice color and aroma but was chunky and looked ugly. I just used my stick blender to puree the mixture and after that it was beautiful. So I’d still recommend the recipe just make sure you blend it smooth for a nice mouth feel.