Makes 1 9-inch cake. Difficulty
For the cake: 1/2 Tablespoon unsalted butter 1 Tablespoon gf flour 1-1/2 cups boiling water 3/4 cup unsweetened cocoa powder 1-1/2 cups granulated sugar 6 Tablespoons unsalted butter, softened 1 teaspoon vanilla extract 2 large eggs 1-2/3 cup gf flour 1 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt
For the frosting: 2 Tablespoons unsalted butter 1/4 cup brown sugar 2-3 Tablespoons fat-free milk 2 teaspoons vanilla extract 2 cups sifted powdered sugar
Topping: 1 egg, lightly beaten 1 cup brown sugar 1/4 cup butter 1/4 cup 1% milk
1/4 cup chopped toasted pecans
Make the Cake: Preheat the oven to 350 °F.
Prepare cake pans by coating the bottom of each cake pan lightly with 1/2 tablespoon of butter. Line the bottoms with parchment paper. Lightly grease the tops of the parchment paper and dust with 1 tablespoon of flour.
Combine the boiling water with the cocoa powder; stirring well with a whisk to incorporate. Let cool completely.
Place the granulated sugar, 6 tablespoons of unsalted butter and vanilla in the bowl of a stand mixer (you can also use a hand-held mixer); beat at medium speed until well blended, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
Place the gf flour, baking soda, baking powder and salt in a bowl and stir well with a whisk.
Add the flour mixture and cocoa mixture to the sugar mixture starting and ending with the flour mixture, beating well after each addition.
Pour the batter into the prepared baking pans; sharply tapping the sides of the pan to remove any air bubbles. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes then remove and let cool completely on wire racks.
Prepare the frosting. Melt 2 tablespoons of butter in a small saucepan over medium heat. Add the brown sugar and 2 tablespoons of milk. Cook for 1 minute, stirring constantly, until the sugar dissolves. Remove from the heat and let cool slightly. Transfer mixture to a large bowl and stir in the vanilla. Using a hand-held mixer beat in the sifted powdered sugar, gradually, on medium speed until it reaches a spreading consistency. If it gets too thick you can thin it with a little milk.
Make the caramel topping. Place the lightly beaten egg, brown sugar, butter and milk in the top of a double boiler set over simmering water. Stir until thickened, about 20-30 minutes. It will thicken more as it cools. For this recipe you will only need about 3 tablespoons of the caramel topping – so save the rest for another time (perhaps over ice cream?).
Frost the cake. Place 1 cake layer on a plate; spread top with half of frosting. Place the other cake layer over the top. Spread the remaining frosting over the top of the cake. Transfer the caramel topping to a zip lock bag and snip the corner to create an impromptu pastry bag. Drizzle the caramel topping over the top of the cake decoratively. Sprinkle with toasted pecans.
We used The Gluten Free Pantry’s Country French bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in the Recommended Tools section.