Imported from the web

Gluten-Free Better Than Anything Cake

Name: Gluten-Free Better Than Anything Cake
Prep time: 60 min
Cook time: 65 min
Total time: 185 min
Yield: 12 servings
Cuisine: American
Ingredients: 280 g 60% dark chocolate wafers or melting chocolate; 14 tbsp butter (¾ cup plus 2 tablespoons, for the cake); 250 g baker’s sugar (Superfine sugar; see source tip for using regular sugar); 4 eggs (At room temperature); 160 g gluten-free flour blend (Author recommends Loopy Whisk’s blend; use a blend suitable for gluten-free baking); 80 g almond flour (Oat flour can be substituted at the same weight for a nut allergy; gluten-free flour blend is also suggested as a last resort); 40 g Dutch-process cocoa powder (Author suggests Guittard Cocoa Rouge if available); 2 tsp baking powder; 1 tsp baking soda; 0.5 tsp xanthan gum (Omit if the gluten-free flour blend already contains xanthan gum); 0.5 tsp salt (For the cake); 120 g hot water; 120 g warm milk (Whole milk preferred; do not use below 2% milk. Lactose-free or nondairy milk may be substituted); 1 can sweetened condensed milk (Use one 14-ounce can or make the homemade version below); 16 oz caramel sauce (Use store-bought or make the homemade version below); 1 tub whipped cream (Use store-bought or make the homemade version below); 2 cup whole milk (For homemade sweetened condensed milk; do not use below 2% milk. Lactose-free or nondairy milk may be substituted); 0.25 tsp salt (For homemade sweetened condensed milk); 0.75 cup sugar (For homemade sweetened condensed milk); 1 tsp vanilla extract (For homemade sweetened condensed milk); 0.75 cup butter (For homemade caramel sauce); 320 g light brown sugar (For homemade caramel sauce); 2 tbsp water (For homemade caramel sauce); 0.25 tsp salt (For homemade caramel sauce); 1 tbsp vanilla extract (For homemade caramel sauce); 0.33 cup sweetened condensed milk (For homemade caramel sauce); 1.5 cup heavy cream (For homemade whipped cream; author mentions Silk plant-based heavy cream as a dairy-sensitive alternative); 0.25 cup powdered sugar (For homemade whipped cream); 1 bag Heath Bits or Heath candy bars (Alternatively, use 5 full-size Heath candy bars; crush or blend bars into small chocolate-chip-size pieces. Bag weight not stated); butter (For greasing the baking dish)

Imported by Starr2 on SeeMeCook

A rich chocolate cake topped with homemade caramel, sweetened condensed milk, whipped cream, and Heath candy bits. The cake is baked in a 9-by-13-inch dish, then chilled so its distinct, indulgent layers come together.

12 servings185 minAmerican

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Ingredients

280 g 60% dark chocolate wafers or melting chocolate
14 tbsp butter (¾ cup plus 2 tablespoons, for the cake)
250 g baker’s sugar (Superfine sugar; see source tip for using regular sugar)
4 eggs (At room temperature)
160 g gluten-free flour blend (Author recommends Loopy Whisk’s blend; use a blend suitable for gluten-free baking)
80 g almond flour (Oat flour can be substituted at the same weight for a nut allergy; gluten-free flour blend is also suggested as a last resort)
40 g Dutch-process cocoa powder (Author suggests Guittard Cocoa Rouge if available)
2 tsp baking powder
1 tsp baking soda
0.5 tsp xanthan gum (Omit if the gluten-free flour blend already contains xanthan gum)
0.5 tsp salt (For the cake)
120 g hot water
120 g warm milk (Whole milk preferred; do not use below 2% milk. Lactose-free or nondairy milk may be substituted)
1 can sweetened condensed milk (Use one 14-ounce can or make the homemade version below)
16 oz caramel sauce (Use store-bought or make the homemade version below)
1 tub whipped cream (Use store-bought or make the homemade version below)
2 cup whole milk (For homemade sweetened condensed milk; do not use below 2% milk. Lactose-free or nondairy milk may be substituted)
0.25 tsp salt (For homemade sweetened condensed milk)
0.75 cup sugar (For homemade sweetened condensed milk)
1 tsp vanilla extract (For homemade sweetened condensed milk)
0.75 cup butter (For homemade caramel sauce)
320 g light brown sugar (For homemade caramel sauce)
2 tbsp water (For homemade caramel sauce)
0.25 tsp salt (For homemade caramel sauce)
1 tbsp vanilla extract (For homemade caramel sauce)
0.33 cup sweetened condensed milk (For homemade caramel sauce)
1.5 cup heavy cream (For homemade whipped cream; author mentions Silk plant-based heavy cream as a dairy-sensitive alternative)
0.25 cup powdered sugar (For homemade whipped cream)
1 bag Heath Bits or Heath candy bars (Alternatively, use 5 full-size Heath candy bars; crush or blend bars into small chocolate-chip-size pieces. Bag weight not stated)
butter (For greasing the baking dish)
sugar (A pinch, for coating the greased baking dish)
gluten-free flour (For coating the greased baking dish)

Steps

1
Preheat the oven to 350°F (175°C). Grease a 9-by-13-inch baking dish all over with a stick of butter. Add a pinch of sugar and gluten-free flour, then tap and rotate the dish until the bottom and all four sides are coated.
2
Fill a small saucepan with water and heat over medium-high until it begins to simmer. Reduce the heat to medium and set a heatproof bowl over the saucepan.
3
Add the dark chocolate wafers and ¾ cup plus 2 tablespoons butter to the bowl. Stir occasionally until both are completely melted.
4
Remove the bowl from the heat and let the chocolate-butter mixture cool for 10–20 minutes, until warm rather than hot.
5
While the chocolate and butter melt, put the whole milk, ¼ teaspoon salt, and ¾ cup sugar for the homemade condensed milk in a separate saucepan or high-sided pan. Set over medium-high heat and whisk until the sugar dissolves, without letting the mixture boil.
6
Once the sugar has dissolved—or if the milk starts to boil—reduce the heat to medium-low. Simmer, stirring occasionally and scraping the bottom of the pan, until the milk has reduced to about half its original volume and turned pale cream in color. If it boils vigorously, lift the pan off the burner, lower the heat, and stir until the bubbling subsides before returning it to the burner. The author notes that the reduced mixture should be about 1¼ cups.
7
Add 1 teaspoon vanilla extract to the reduced milk mixture. Simmer for another 5 minutes, then remove the pan from the heat.
8
Strain the condensed milk through a fine-mesh strainer into a heat-resistant container and let it cool. If dark brown flecks appear, the author advises starting over with fresh milk.
9
Add the baker’s sugar and room-temperature eggs to the cooled chocolate-butter mixture. Stir until combined.
10
Add the gluten-free flour blend, almond flour, cocoa powder, baking powder, baking soda, salt, and xanthan gum if using. Mix until no clumps remain and the batter resembles brownie batter.
11
Mix in the hot water and warm milk until fully combined.
12
Pour the batter into the prepared baking dish. Bake for 40–45 minutes, until a toothpick inserted in the center comes out without wet batter; a few crumbs are acceptable.
13
While the cake bakes, begin the caramel sauce: put the butter, light brown sugar, water, and salt in a medium saucepan. Heat over medium-low, stirring constantly, until the butter melts.
14
Continue stirring and increase the heat to high until the caramel mixture begins to boil.
15
Reduce the heat to medium-low and simmer, stirring constantly, for about 7–10 minutes, until the mixture thickens and turns honey-brown.
16
Remove the caramel from the heat. Stir in 1 tablespoon vanilla extract and ⅓ cup sweetened condensed milk, if it is ready; otherwise, stir in the condensed milk once it is finished.
17
Set the caramel aside in the saucepan to cool, stirring it occasionally.
18
When the cake is baked, remove it from the oven and let it cool for at least 1 hour.
19
In a stand mixer or with a hand blender, whip the heavy cream on high until it becomes solid.
20
Add the powdered sugar and continue whipping until the mixer’s ripples stay in place and the cream forms stiff peaks.
21
Cut about ½ inch off the cake edges at a 45-degree angle, removing enough that toppings pooling on the cake will not overflow the dish. The author suggests saving the cutoffs to eat.
22
Poke the cake all over with a fork, making holes while keeping the cake intact.
23
Pour the caramel sauce over the cake, covering as much of the top as possible.
24
Pour the remaining homemade sweetened condensed milk over the cake, covering as much of the top as possible. If using canned condensed milk and a full can remains, use about two-thirds of it.
25
Spread the whipped cream over the top until the caramel and condensed milk are covered. Keep the cream and sauces mostly separate rather than mixing them into one layer.
26
If using full-size Heath bars, blend or crush them into small, chocolate-chip-size pieces. Sprinkle the Heath Bits or crushed candy over the whipped cream to make the final layer.
27
Loosely cover the cake with foil and chill for at least 1 hour, or overnight, before serving.

Notes

The cake recipe is adapted from multiple sources. The homemade condensed milk is reduced until roughly half its starting volume; the source also mentions about 1¼ cups as a visual measuring check. Timing is approximate and overlaps because condensed milk preparation and caramel preparation can be done while the cake components are underway. The source describes this dessert as exceptionally rich. Serving yield is estimated because none was specified.