Gluten-Free German Chocolate Cake Recipe
Ingredients
Wet Ingredients:
- 4 ounces 113 grams Sweet or Semi-Sweet Baker’s Chocolate
- ½ cup hot coffee or water
- 1 tablespoon lemon juice
- 1 cup minus 1 tablespoon milk dairy or non-dairy
- 4 large egg yolks
- 1 cup butter or vegan butter e.g., Earth Balance® Buttery Sticks, room temperature
- 2 cups granulated sugar
- 2 teaspoons pure vanilla extract
Dry Ingredients:
- 2 cups 270 grams gfJules® Gluten Free All Purpose Flour
- 2 Tablespoons 20 grams natural cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Ingredients For The Gluten-Free Frosting
Wet Ingredients:
- Evaporated milk
- Sugar
- Butter or margarine
- Egg yolks
- Vanilla extract
Dry Ingredients:
- Angel flake coconut
- Chopped pecans
Instructions
Make the Cakes
- Preheat Oven: Preheat your oven to 350°F (177°C).
- Prepare Pans: Butter and flour three 9-inch round cake pans.
- Combine Wet Ingredients: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks, one at a time, then stir in the cooled melted chocolate mixture and vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and cocoa powder.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture. Begin and end with the dry ingredients.
- Gently Fold in Egg Whites: Gently fold in the beaten egg whites until just combined.
- Bake: Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool completely in the pans before frosting.
- Layer and Frost: Place one cake layer on a serving plate, frost with the German chocolate frosting, and top with another layer. Repeat with the final layer. Frost the top and sides of the cake.
- Decorate: Decorate the cake with additional pecans and coconut, if desired.
Make the Frosting:
- Combine Ingredients: In a large saucepan, combine the evaporated milk, sugar, butter, egg yolks, and vanilla extract.
- Cook and Stir: Cook over medium heat, stirring constantly, until the mixture thickens.
- Add Nuts and Coconut: Stir in the pecans and coconut.
- Cool and Frost: Let the frosting cool completely before spreading it over the cooled cake layers.