Dark Chocolate Cake with Caramel Frosting

  • Servings: 8


Dark Chocolate Cake Gluten-Free:
1 1/2 cups sugar
1 1/2 cups all-purpose gluten-free flour mix
1 cup (3 ounces) Dutch-process cocoa
2 1/2 teaspoons baking powder (Hain brand or homemade for corn-free)
3/4 teaspoon instant espresso powder
1 teaspoon sea salt
1 teaspoon xanthan gum or guar gum
2/3 cup canola oil
4 large eggs
1 1/3 cups water
2 teaspoons vanilla extract
Coconut Caramel Sauce:
1 cup granulated sugar
3 tablespoons honey or Lyle’s Golden Syrup
¼ cup water
½ cup canned coconut milk, shake to incorporate the milk and fat
Italian Meringue Buttercream:
6 egg whites, room temperature
¼ cup of granulated sugar
5-6 Tablespoons water
1 cup granulated sugar
18 ounces non-hydrogenated shortening (if you eat dairy, feel free to use butter)
Caramel Frosting:
6 cups Italian Meringue Buttercream, slightly chilled
1 recipe, Coconut Caramel Sauce (see above), cooled completely
pinch of salt