Gluten Free Chocolate Cake with Salted Caramel and Mascarpone German Buttercream, and a GIVEAWAY!

So. This was meant to be a Macaron submit. I used to be going to jot down all about how I obtained this wonderful new counter prime oven, and I perfected Macarons in it. Effectively guess what. Macarons proceed to be my achilles heel. Someday, individuals. ONE DAY I’ll nail them. However simply not as we speak. 

However what I did nail was this wee cake! I’ve been which means to share this recipe with you for the longest time – it is my go to “oh shit somebody wants a cake” mixture. Three layers of chocolate mud cake, a clean salted caramel filling, and a vanilla bean german buttercream. I used a gluten free flour on this explicit one, simply to check if it labored, and also you truthfully cannot inform the distinction. I additionally popped somewhat mascarpone within the buttercream on the finish of the blending course of, and now i am undecided if I can ever return to the common recipe. The mascarpone balances out among the sweetness, and provides it a beautiful tang. This recipe scales amazingly, stacks effectively (it has made its method into a couple of wedding ceremony truffles in my time!), and retains completely. It’s tremendous versatile, and my absolute go to. I made this one somewhat valentines themed quantity, however you may end it off any method you want!

The stunning people at Wolf Gourmand reached out some time again and really kindly provided to ship me an incredible countertop oven. I had seen it across the web for some time, and was very eager to strive it out. I’ve put it by way of its paces during the last month, making the whole lot from candy potato fries to macarons (lol.) to banana bread. And let me let you know now – I’m critically impressed. I’m so, so completely happy that I’ve been reunited with my one real love, FAN BAKE. I can by no means resolve whether or not I miss fan bake (convection) or burger gasoline aioli probably the most. And now I assume I can simply concentrate on lacking aioli. I can lastly get greens correctly crispy, and issues evenly cooked. There’s additionally a proof setting on it, which I am unable to wait to strive! I’m at all times working out of oven area (our present oven is a POS and might solely take one factor at a time), so it will be insanely useful to have this little pocket rocket as my again up / second oven / most likely my first selection round residence now too! 

AND! It matches three six inch cake tins. Not solely does it match three six inch cake tins, however the truffles come out baked simply as evenly (if no more) than if I had been to make use of a daily oven. So I assumed it will solely be honest and cheap if I proved it! 

Additionally. GUESS WHAT! The crew at Wolf Gourmand Have additionally provided to provide away one among these counter prime convection ovens! All you must do is join my updates (theres somewhat field on the left, or proper on the backside if you happen to’re in your telephone, that claims Subscribe!), after which depart me a remark telling me what your favorite sort of cake is! The competitors is open till Friday the sixteenth at 8pm EST, and is open to residents of the 50 states. Good luck!! The winner will likely be contacted by way of e mail.

A couple of wee ideas:

• In the event you can, make the salted caramel and the pastry cream for the german buttercream the night time earlier than or a couple of hours earlier than you intend to assemble, to provide them time to chill. In the event you’re in a pinch, unfold the pastry cream right into a shallow tray, place plastic wrap instantly on the floor, and pop into the freezer, stirring often.
• The truffles profit with a while to chill too if doable. I prefer to make them the night time earlier than if I can, after which wrap tightly in plastic and place within the fridge or freezer till I’m prepared to make use of them.
• I made this cake with a gluten free flour combine, nevertheless it works simply the identical if you happen to use the identical quantity of standard flour.
• The buttercream works the identical if you wish to omit the mascarpone.
• I used a bunch of Ateco french star tricks to pipe the blobs on. I’ve a load of them, and they’re tremendous useful! I additionally use disposable piping luggage which makes clear up simple.
• I added somewhat switch gold leaf as soon as the crumb coat had chilled. Once more, completely optionally available 🙂

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Gluten Free Chocolate Cake with Salted Caramel and Mascarpone German Buttercream, and a GIVEAWAY!

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5 from 2 evaluations

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  Writer: Erin Clarkson
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  Yield: Makes one six inch, three layer cake 1x

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Description

Gluten Free Chocolate Cake with Salted Caramel and Mascarpone German Buttercream, and a GIVEAWAY!

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Chocolate Mud Cake

• 1 ½ Tbsp (23ml) lemon juice
• 1 ½ cups (360ml) complete milk
• 375g good high quality darkish chocolate
• ¾ cup (160ml) impartial oil
• 1 tsp vanilla extract
• 1 ½ cups sturdy, sizzling espresso (may be prompt)
• 3 cups (450g) all-purpose flour, or 1 to 1 gluten free flour substitute
• 3 tsp baking soda
• 1 ½ tsp baking powder
• 1 ½ cups sugar
• 1 tsp salt
• ¾ cup cocoa
• 3 eggs

Salted Caramel Filling

• 1 cup (200g) sugar
• 6 tbsp (90g) unsalted butter, at room temperature
• ½ cup heavy cream, warmed
• 1 tsp vanilla bean paste
• ½ Tbsp flaky sea salt

Mascarpone German Buttercream

• 1 ½ cups (375ml) milk
• 1 Tbsp Vanilla bean paste, extract, or the scrapings of 1 vanilla bean
• 1 cup plus 2 Tbsp (225g) sugar
• 3 Tbsp (24g) corn starch
• 1 egg
• 2 egg yolks
• Pinch of Salt
• 3 cups (675g, or 6 sticks) unsalted butter, at room temperature. 
• 225g (8 oz) mascarpone (optionally available)
• Gel meals colouring in your selection of colors
• Gold Leaf, optionally available

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Directions

CHOCOLATE MUD CAKE

1. Preheat the oven to 350˚f / 180˚c. Grease and line three six inch cake tins.
2. Combine the milk and lemon juice collectively, and put aside. 
3. In a medium pot, mix the chocolate, oil, vanilla and low. Warmth over low warmth, stirring consistently, till the combination is melted and clean. Take away from the warmth and permit to chill barely. 
4. In a big bowl, whisk collectively the flour, baking soda, baking powder, sugar, salt, and cocoa powder. 
5. Add the milk combination to the cooled chocolate combination together with the eggs, and blend effectively to mix. Add the moist components to the dry components, and blend till effectively integrated. 
6. Divide the combination between the three ready tins. Bake for 40 to 45 minutes, or till a cake tester inserted in the course of a cake comes out with a couple of crumbs hooked up. 
7. Take away from the oven, and permit to chill within the tins for quarter-hour. Take away from tins and funky utterly on a wire rack. Stage the truffles off, wrap tightly in plastic wrap, and retailer within the fridge or freezer till prepared to make use of.

SALTED CARAMEL

1. Place the sugar in a medium sized heavy backside saucepan. Warmth on medium, stirring consistently. The sugar will begin to kind clumps, then start to soften. Prepare dinner till is it amber in color, then take away from the warmth and instantly add the entire butter. Watch out because the caramel will bubble quickly. As soon as the butter is integrated, add the cream and stir effectively. Stir within the salt, and pour right into a glass jar. Enable to chill utterly.

 

MASCARPONE GERMAN BUTTERCREAM

1. In a bowl, whisk collectively the sugar, corn starch, egg, egg yolk and salt. In a medium non-stick saucepan, warmth the milk and vanilla to simply shy of a simmer. Take away from the warmth.
2. Utilizing one hand to whisk consistently, pour half of the new milk combination into the egg combination. This helps to mood the eggs and cease them from scrambling. Whisk till integrated, after which pour the whole thing again into the saucepan. 
3. Warmth the milk and egg combination over medium warmth, whisking consistently, till it begins to bubble. It’ll thicken shortly. As soon as it has thickened, prepare dinner for one minute, then take away from the warmth. Pour right into a shallow dish or bowl of a stand mixer and press some plastic wrap over the floor to keep away from a pores and skin from forming. Refrigerate till chilly. In case you are in a rush, you may velocity up this course of by inserting the custard combination right into a bowl, and inserting the bowl into an ice bathtub, stirring continuously.
4. Suit your mixer with the whisk attachment. Whip the custard combination on medium till creamy and lump-free. Start including the butter, a couple of cubes at a time, till absolutely integrated. Add the Mascarpone and blend to include. Swap to the paddle attachment and beat for a couple of minutes till clean and silky. 

ASSEMBLY

1. Place the primary levelled layer on a cake stand or turntable. Prime with a beneficiant quantity of the german buttercream, and clean out with an offset spatula, constructing extra buttercream across the sides than within the centre of the cake. Fill the centre with about ⅓ of the cooled salted caramel (this quantity could fluctuate relying on choice), and prime with the second layer. Repeat the buttercream and caramel course of, then prime with the third layer. 
2. Easy an tough layer of buttercream all around the prime and sides of the cake utilizing an offset spatula, and clean utilizing an icing smoother. You possibly can go for a completely lined impact, or depart it semi bare as I did. Place within the fridge for 20 minutes to relax. Whereas the cake is chilling, divide the remaining buttercream between 4 bowls, and color every varied shades of pink utilizing gel meals colouring. Switch every color to a piping bag fitted with a french star tip. 
3. Take away the cake from the fridge. Apply gold leaf if desired. Pipe blobs of buttercream randomly all around the cake, arranging as desired. 
4. Enable to return to room temperature earlier than serving.
5. Retailer Leftovers within the fridge.

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Notes

Cake Recipe barely tailored from Chelsea Sugar

Thanks a lot to Wolf Gourmand for supplying me with this wonderful oven, plus one other to provide away! All opinions are my very own.