Can a low sugar, gluten-free cake be anything special? It’s my birthday next week and I can say with confidence, it sure can! This recipe was first shared on the Kidspot website as part of the Voices of 2014 competition but I could not not share it here. Enjoy!
The kitchen bench is a mess. Eight half egg-shells are busy spilling any remaining contents onto a piece of scrap parchment dusted lightly, but unintentionally, with a mixture of rice flour, cocoa and arrowroot. Measuring cups strewn all over the place, the humming of the stand mixer whipping up egg whites is the only sound noticeable. The oven is on, I think – have I turned that thermostat knob? Allow me to check. Yes, it’s hot and ready. In goes the sugar, the yolks, the flours and cacao. It’s ready to bake!
I am what you could loosely refer to as an occasional baker – I bake cakes mostly for special occasions. But when I do, the kitchen gets messy and I don’t want to skimp on the indulgence.
Recently, I’ve become utterly smitten by layer cakes.
It might be because layer cakes are whimsical and fun. They fit perfectly somewhere between over-indulgently bold and childishly playful. I’ve pinned more than my share on Pinterest – this one, no doubt, will be saved there as well because it’s great for any occasion.
Let me tell you a little about this slightly over-the-top but oh-so-good Double chocolate and caramel cake.
Sandwiched in between three layers of easy and light-as-air cacao sponge are layers of silky smooth dark chocolate whipped cream. Perfectly bitter-sweet, if you ask me. Because not much in this world can beat the combination that’s chocolate and caramel, the cake, once layered, is drizzled with a gooey salted caramel fudge sauce and sprinkled with crushed sesame snaps – a favourite childhood indulgence of mine – for an added sweet crunch and a touch of nostalgia.
If you are making this an adult-only cake, feel free to drizzle a few tablespoons of coffee or chocolate liqueur over the sponge. It will become a slightly more decadent after-dinner delight.
Now, if you think that this decadent dessert is waaaaaaay too rich and indulgent, I’ve got good news.
I’ve healthied it up quite a bit. Not stupidly, I still used sugar, but only unrefined and only a little, and all of the ingredients can be found at a regular supermarket. It’s gluten-free and nut-free because when catering for crowds nowadays it is best to be accommodating to those two common intolerances and allergies. Especially for kids. And I’ll be honest – it’s easier and quicker to make than you’d think!
As for the caramel sauce – it is made with coconut cream and rice syrup, which means it is both dairy-free and fructose-free. That’s a win-win for many. And it is perfect for drizzling on ice cream if you prefer a healthier version of that classic drive-through sundae.