Better Than Boxed Gluten Free Chocolate Cake Recipes

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan, using 3 tablespoons gluten-free flour., In a large bowl, whisk the remaining 2 cups flour and next 9 ingredients. In another bowl, combine water, almond milk, oil and vanilla until well blended. Gradually beat flour mixture into milk mixture., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 15 minutes before removing to wire rack to cool completely. Dust with confectioners' sugar before serving.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray three 6-inch cake pans with cooking spray. Line each pan with parchment paper rounds. Spray the parchment paper and dust cocoa powder over the pan and paper. Tap the pan over a sink or trash can to get rid of excess powder.
• Whisk together the cake mix, pudding mix, water, oil and sour cream in large bowl. Add the eggs one at a time, whisking until full incorporated after each addition. Toss the chocolate chips with the cocoa powder in a small bowl. Fold the chocolate chips into the batter.
• Divide the batter evenly among the prepared pans. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Allow to cool in the pans on a wire rack for 10 minutes, then turn the cakes over onto the wire rack to cool completely.
• For the chocolate buttercream frosting: Add the butter to the bowl of a stand mixer fitted with a paddle attachment and stir on low speed until combined. Gradually add the confectioners' sugar alternating with the milk until incorporated. Gradually add the cocoa powder, salt and melted chocolate and mix until combined. Add to a large piping bag and tie off with a rubber band.
• Place the first cake layer on a 6-inch cardboard round and place on a rotating cake stand. Pipe a layer of about 1/2 cup buttercream on top and use an offset spatula to spread into an even layer. Place the second cake layer on top of the buttercream and pipe another 1/2 cup buttercream on top. Spread into an even layer, then top with the third cake layer.
• To apply a crumb coat, pipe about 2 cups buttercream on the top and sides of the cake and use an offset spatula or bench scraper to make smooth. Remove excess buttercream and scrape into a bowl. Transfer the cake to the refrigerator and chill for 30 minutes.
• Remove the chilled cake from the refrigerator. Pipe about 2 tablespoons buttercream onto the center of a 12-inch cake drum or plate; this will help hold the cake in place while you frost. Place the cake drum on a rotating cake stand. Place the cake on top of the buttercream.
• Pipe 2 to 3 cups buttercream up the sides and top of your cake, smoothing the edges with a bench scraper. Scrape excess buttercream into a bowl to keep the bench scraper clean.

Steps:

• Heat oven to 350°F (or 325°F for dark or nonstick pan). Make and bake cake mix as directed on box, using water, butter, eggs and any of the pan choices.
• With handle of wooden spoon, poke top of warm cake every 1/2 inch. Drizzle caramel topping evenly over top of cake; let stand until absorbed into cake. Cover; refrigerate about 2 hours or until chilled.
• Spread whipped topping over top of cake. Sprinkle with toffee bits. Store covered in refrigerator.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes.
• Poke top of warm cake every 1/2 inch with handle end of wooden spoon. Drizzle condensed milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
• Spread whipped topping over top of cake. Sprinkle with toffee bits. Store covered in refrigerator.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil the base of two 18cm sandwich tins and line with baking parchment. Mix the flour, xanthan gum, cocoa, baking powder, bicarbonate of soda, a large pinch of salt and both sugars together in a large bowl.
• Whisk the golden syrup, eggs, oil, yogurt, milk and coffee together in a jug. Gradually whisk the wet ingredients into the dry until you have a smooth mixture.
• Pour the mixture into the prepared tins and bake for 30-35 mins until risen and firm to the touch. Remove from the oven and leave to cool for 10 mins in the tins before turning out onto a cooling rack.
• While the cakes are cooling, make the icing. Beat the icing sugar, cocoa powder, butter and milk together for 5 mins until smooth and fluffy. Gradually pour in the melted chocolate while beating, scraping down the sides of the bowl to make sure everything's included.
• Spread half the icing over the middle of one sponge using a small palette knife. Sandwich the other sponge on top, with the flat bottom-side facing up. Spread the remaining icing around the top and sides of the cake, smoothing over with a palette knife. If you have any icing left, you can pipe some rosettes on top of the cake.