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Gluten Free Brownie Layer Cake

Make the cakes then work on the decorating. It can be as simple as layering with cream or follow the directions here to make it over the top.his recipe uses Australian cup measurements
5 from 4 votes
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Course Cake
Servings 15

Ingredients
  

Brownie Recipe

  • 175 gm butter unsalted
  • 175 gm dark chocolate chopped
  • 250 gm caster sugar
  • 50 gm cocoa dark unsweetened (3/4 cup)
  • 3 whole eggs
  • 100 gm Almond flour/ meal 1 cup

Chocolate Buttercream

  • 500 gm butter unsalted soft
  • 250 gm cream cheese softened
  • 300 gm icing sugar
  • 200 gm dark chocolate melted and cooled to room temperature
  • 1 teaspoon vanilla extract

Caramel Drizzle

  • 125 gm caster sugar
  • 20 ml water
  • 25 gm cold butter
  • 40 ml cream
  • 1/2 teaspoon salt

Meringue Topping

  • 2 whole egg whites
  • 125 gm caster sugar
  • 1/2 teaspoon lemon Juice

Decorations

  • 100 gm gluten free shortbread crumbs
  • 6 maltesers
  • 250 gm fruit
  • 150 gm praline Pieces of praline and crushed praline
  • 10 gm Raspberries Freeze dried r
  • 50 gm Caramel popcorn

Instructions
 

  • Set the oven to 170 C / 340 F.
  • You will need to make three times the brownie recipe with each recipe poured into: 2 tins x 20 cm / 8 . I make a double recipe then a single recipe, dividing it between the cake tins
  • Grease these well and line with a round of baking paper. You will need a brulee burner to make the meringue decoration.
  • Melt butter and chocolate in a bowl over a double boiler or in the microwave and then set aside
  • Whisk the sugar and eggs together till light and creamy in a stand mixer or with a whisk.
  • Add the cooled melted butter and chocolate to the egg mix. Add the almond flour and the sifted cocoa powder and mix well whipping till combined
  • Divide the mix between the two tins and bake for approximately 20- 25 minutes or until only just firm in the centre. Cool on a rack and clean the tins. Grease and line again

Meantime: Chocolate frosting

  • Melt the chocolate and set aside to cool a bit
  • Beat the butter and cream cheese till light and fluffy. Add the sugar and beat again. Finally add the vanilla and chocolate and beat till light and fluffy. Set aside ( dont chill too much it will be hard to spread)

Caramel

  • Put the sugar into a pot with the tablespoon of water. Cook on high swirling a little to incorporate all the sugar. Cook till starting to colour watch very carefully and turn off the heat when it is a golden brown colour. Add the cream immediately, stand back it will splutter. Break up the butter and whisk into the caramel mix. Add the salt ½ at a time, and let it dissolve before adding more taste .
  • Set aside. If added to the cake while hot it will melt the buttercream.
  • Divide the buttercream into 5 parts.
  • Stack the layers using up a portion of the buttercream on each layer. (If you like sprinkle each layer with praline pieces and freeze dried raspberries or anything else you like.)
  • Finish by cutting the last layer in half and stacking on top of each other to make a step (see video). Spread the top with a bit of buttercream and the outside with swipes of buttercream. Chill till firm ( 30-1 hr).
  • If your caramel forms a skin and is very set then add a tablespoon of hot water and stir till it mixes in. If you need to heat again let it cool again before using. When only just warm use a spoon to pour caramel around the outside edge of the cake so that it drips down. Chill the cake again.
  • If making the Meringue. Beat the whites till frothy. Add the sugar a spoon at a time till incorporated. Add the lemon juice and beat till very light and stiff.
  • Decorate your cake by adding fruit and praline and shortbread bits. Add the meringue to the cake. Immediately brown it with the brulee burner so that it sets. The cake can be chilled but it is best to use as soon as possible so that all of the decorations stay fresh

Notes

** Depending on how far the caramel browns to it will effect how much it sets. This mixture should be fine but be aware you may just have to add a little more hot water or cream just to loosen if it is to toffeed.