You will not believe that this German chocolate cake is gluten-free. I served this to serious German chocolate cake fans, and they were incredulous.
The cake is moist, with an intense chocolate flavor that stands up to the decadent frosting.
Gluten-Free German Chocolate Cake
Makes a 6″ round double layer cake. I haven’t tested it yet this way, but a double batch of cake could be baked in three 8″ pans and frosted with a double batch of frosting. The cake is based on this Passover cake.
Beat eggs, add in sugar, and beat until the mixture is pale yellow and fluffy, like lemon mousse (the ribbon stage):
3/4 cup sugar
Add oil, and beat for a few second to quickly combine (don’t overdo this and deflate the batter too much):
3/4 cup oil
Combine in another bowl, dump into the egg mixture, and mix a few seconds to combine (don’t overdo, you will more completely combine with spoon or spatula):
6 Tbl. cocoa
6 Tbl. potato starch
3/4 tsp. baking soda
Take your spatula and scrape around and mix a bit to incorporate stray bits of the dry ingredients from the sides and bottom of the bowl. Just a bit. Don’t overdo and deflate the batter too much.
Pour the batter into two 6″ round baking pans that have been greased well and lined with parchment–the pans should be about half to two-thirds full of batter, and no more than that because the cake will rise quite a bit in the oven. You could bake this cake as two 8″ layers if you don’t mind slightly thinner layers. Bake for 35 minutes at 350 degrees.
Cool the layers and then flip out of the pans. You can wrap and freeze the layers at this stage if you want to make them well ahead of time.
To make the cake, spread the frosting between the layers and on top. Garnish with pecan halves and chocolate chips.
German Chocolate Cake Frosting
Makes 1 1/2 cups–double if using for a triple layer 8″ or 9″ round cake.
1/2 cup sugar
1/2 cup milk (if making dairy-free, I would substitute coconut milk)
4 Tbl. butter (for dairy-free, use margarine or coconut oil)
1 egg (or two yolks)
1/2 tsp. vanilla
1 cup shredded unsweetened coconut
1 cup chopped pecans
Combine the sugar, milk, butter and egg in a saucepan. Whisk over medium heat until thickened. Fold in the chopped pecans, shredded coconut and vanilla. The filling will be runny when warm, but will firm up when refrigerated. I made the frosting ahead, and spread chilled frosting between my layers of cake. It was fairly easy to spread the frosting when chilled, and it stood up to the weight of the cake without oozing. On the other hand, the frosting would have been easier to spread if it was completely cooled, but not thoroughly chilled.