When I saw this recipe on pinterest I knew I had to convert this to GF. My (and my mom’s) birthday last week was a perfect opportunity to try it. This cake is so rich you have to eat just small slices. The original recipe calls for white cake, but I find that GF cakes can be dry and that you need butter and egg yolks to make them more moist and less dry, so opted for yellow cake instead. Also, I didn’t know this when I made it you need about 1 1/2 recipes of the icing. It was barely enough for the cake, in my opinion. I have adjusted my recipe to reflect that.
I made my brownies and cake from scratch, but you could totally use box mixes for this recipe too. If you do use a box cake mix I suggest using my recipe for making box cake mix better.
1 recipe of yellow cake
1 recipe of brownies
2 oz semisweet chocolate chips
7 oz sweetened condensed milk
1 Tablespoon water
Cream Cheese Frosting (recipe at bottom)
Bake your yellow cake in two 9 inch pans, grease and line with parchment paper. Let cool.
Bake your brownies in a 9 inch cake pan.
While your brownies bake, melt the chocolate chips, sweetened condensed milk and water over medium low heat, stir occasionally until chocolate melts, mix well to combine. Pour this over the warm brownies and let soak in for 30 minutes. Once the cakes are cooled and the sauce has soaked into brownies you are ready to assemble.
Side note on the brownies: The brownies my kind of fall apart when you try to remove from pan while still warm, that’s the nature of baked goods, but particularly GF, when it’s not cool. I just put it on cake plate and then pushed it together to form the round layer.
Place one layer of cake on top of brownie layer. Ice that layer of cake with about 1/2 cup of cream cheese icing to within 1/2 inch of edge. Top that with next layer of cake and use the rest of the icing to ice the entire cake.
I will say that my cake leaked a little of the chocolate sauce out the bottom. not much but I think try to make sure that you get the icing all the way down to bottom, I think that will help keep it from seeping. It didn’t effect the taste of the cake at all.
I wanted to show a picture of the whole cake sliced, but the plate is all smeared with chocolate and isn’t eye appealing.
Cream cheese Icing
6 cups powdered sugar
12 oz cream cheese, softened
1 1/2 teaspoons vanilla
3/4 cup butter, softened
6 Tablespoons milk
pinch of salt
Combine cream cheese, butter, milk, vanilla and salt. Mix well until creamy and combined. Add the powdered sugar in a bit at a time, until smooth and creamy.