Triple Layer Chocolate Tuxedo Cake
Triple Layer Chocolate Tuxedo Cake recipe. Best gluten free homemade triple layer chocolate cake with mascarpone cheese filling as a dessert.
- Prep Time: 25 min
- Cook Time: 22 min
- Total Time: 47 min
- Yield: 8
- Category: Desserts, cake
- Method: Oven Baking
Ingredients
The Crust
1. 110 g (4 oz. gluten-free all-purpose flour)
2. ½ tsp xanthan gum
3. 30 g (1 oz.) cacao powder
4. ½ tsp baking powder
5. 1 tsp baking soda
6. Pinch of salt
7. 1 large egg, at room temperature
8. 90 g (3 oz.) coconut cream
9. 60 ml (2 oz.) coconut oil
10. 60 ml (2 oz.) buttermilk
11. 60 ml (2 oz.) hot water
12. 1 tsp vanilla extract
Filling
1. 500 g (1 lb.) mascarpone cheese
2. 2/3 cup coconut cream
3. 100 g (3.5 oz.) white chocolate)
. 3 Tbsp, red currants + more currants for decorating
Instructions
- Preheat the oven at 180C (350F). Grease a 15 cm (6 in) round cake pan with butter and dust it with a bit of flour. Alternatively, you may use 3 cake pans.
- In a bowl, mix together all the dry ingredients (flour, xanthan gum, cacao powder, baking powder, baking soda, salt).
- In a separate bowl, add the wet ingredients (egg, coconut cream and oil, buttermilk and vanilla extract) and whisk well.
- Pour the wet ingredients over the dry ones, add the hot water and mix until everything is well combined.
- Transfer the batter to the cake pan or divide it equally between the pans if using multiples.
- Bake for 40 minutes if the whole batter is in one cake pan or for 20-22 minutes in case of 3 pans. Test the crust by inserting a toothpick in the middle: if it comes out clean, the baking time is done.
- Leave the pan inside the oven for 10 additional minutes. Remove the crust from the pan and transfer to a wire rack. Let it cool completely.
- Prepare the filling
- Melt white chocolate in the microwave for about 30-60 seconds.
- Whisk the mascarpone cheese with the coconut cream. Add the melted chocolate and whisk again.
- Divide the filling between 2 equal parts. Using a spatula, fold the currants into one half.
- Finishing the cake
- Use a serrated knife to cut the crust into 3 equal parts if you baked it in one pan. This step should be done when it is completely cold.
- Place one layer and spread half of the currants filled cream. Cover with another layer and add the remaining fruit cream.
- Top with the last layer. Spread the other half of the frosting over the entire cake, on top and sides equally.
- Decorate with the remaining red currants.
- Refrigerate for at least 2 hours before cutting and serving
- Enjoy!
Notes
- You can bake this cake recipe in one pan, then cut the cake into 3 equal layers. But it would be easier to use 3 different cake pans.