A slice of moist gluten free double-layer devil’s food chocolate cake with peanut butter frosting is hard to resist. So get ready to dig in! This year for Halloween instead of making spooky-themed treats (which I love by the way) I wanted to share with your desserts and treats influenced by my favourite childhood sweets. Hence: honeycomb, cherry ripe, and caramel popcorn. Now for the ultimate in all decadences, and a dessert influenced by our collective obsession: chocolate and peanut butter.This cake is based on a recipe that I have made many, many, many times in it’s gluten-ful incarnation. I was a little apprehensive in adapting it because, let’s be honest, sometimes things are lost in the translation from gluten-ful to gluten free. I weighed, creamed, mixed, poured, and then waiting. When the cake was cooked and cooled I levelled the tops and taste tested the scraps of cake. Perfection. Just the same bouncy, tender, moist crumb. The same cocoa intensity. Exactly as I had remembered, now friendly for us gluten free folks. We can have our cake and eat it too!
As with any cake making expedition, here are my top tips:
- Make sure your butter is softened.
- Bring your eggs to room temperature because they will whip better this way and give your cake the right light, airy texture.
- Whisk your dry ingredients together (or sift them) very well to ensure no lumps and to make sure your leavening ingredient (in this case baking soda) is evenly distributed.
- Lick the spoon. Obvi.
Two perfect layers of devil’s food cake are sandwiched together here with salty-sweet peanut butter frosting. Oh my Reeses. I could eat a bowl of this frosting all by itself. Who am I kidding. I probably have eaten a bowl of this frosting by itself once or twice in my baking life. I use chunky (or super chunky when I can find it) peanut butter in this frosting because I love the texture the chunks of peanut adds to the smooth, buttery frosting. You could use smooth but you do it at your own risk. Team Chunky all the way.
This cake is nothing but simple, classic, perfection layered together. This gluten free devil’s food cake is moist, tender, and deeply chocolaty. A classic chocolate cake that is perfect for birthday, Halloween, and every cake requiring celebration in between. This is a gluten free layer cake that you can be proud of, and that I want you to have fun with. Not interested in peanut butter frosting? Firstly, who are you? Secondly, try a classic chocolate frosting, or a white chocolate frosting, or contrast the chocolate with a smooth vanilla buttercream. Take this gluten free cake and make it your own!
Chocolate Layer Cake with Peanut Butter Frosting
Gluten free | Serves 12
- 3/4 cup cocoa
- 3/4 cup Greek yoghurt
- 3/4 cup warm water
- 120 grams buckwheat flour
- 100 grams white rice flour
- 100 grams brown rice flour
- 100 grams sorghum flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 300 grams butter, softened
- 2 cups (400 grams) caster sugar
- 4 large eggs
- 1 tablespoon vanilla
For the frosting
- 150 grams butter, softened
- 1/2 cup chunky peanut butter
- 2 teaspoons vanilla essence
- 2 tablespoons milk
- 500 grams icing sugar (gluten free)
- Shaved chocolate for decorating (optional)
- Preheat your oven to 180C (350F) and butter and line two round 8-inch cake tins with baking powder. Set aside until required.
- In a medium bowl whisk together cocoa, warm water and Greek yoghurt until very smooth.
- In another medium mixing bowl whisk together buckwheat flour, white rice flour, brown rice flour, sorghum flour, baking soda, and salt.
- In the bowl of a standmixer fitted with the paddle attachment (or in a large mixing bowl using a handmixer) beat together butter and caster sugar until light and fluffy, about three minutes.
- Add eggs one at a time and beat until well incorporated. Scrape down the sides of the bowl between additions. Mix in vanilla.
- Turn your mixer to low speed and mix in flour in two parts alternating with the cocoa mixture. Beat until combined.
- Divide batter evenly between pans. Bake for 45-50 minutes or until the tops of the cakes spring back when lightly touched and a wooden skewer inserted into the middle comes out clean.
- Remove cakes from the oven and cool completely before frosting.
- To make the frosting: beat butter and peanut butter and light and creamy. Add remaining ingredients and beat until light and fluffy, about three minutes.
- Trim tops of cakes so that they are flat. Place one layer on your cake plate or stand. Frost with 1/3 of the peanut butter frosting. Place other cake cut side down on top of the bottom layer and then frost the cake with remaining frosting. Sprinkle with shaved chocolate if using.
- Serve. If not serving refrigerate until required. Take out of the fridge 30 minutes before serving.