Oral Allergy Syndrome Friendly Gluten Free German Chocolate Cake
Total time2 hr 20 min
Prep time45 min
Cook time35 min
4.7(15)
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Learn more →Ingredients
12 servings
For the cake
- 4 oz semi-sweet chocolate, finely chopped
- ½ cup boiling water
- 2 cups gluten free flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 tsp vanilla extract
- 1 cup buttermilk
For the coconut-pecan frosting
- 1 can (12 oz) evaporated milk
- 1 ½ cups granulated sugar
- ¾ cup (1 ½ sticks) unsalted butter
- 4 large egg yolks
- 1 tsp vanilla extract
- 2 ⅔ cups sweetened shredded coconut
- 1 ½ cups pecans, roughly chopped
For the chocolate buttercream
- 1 cup (2 sticks) unsalted butter, softened
- ⅔ cup unsweetened cocoa powder
- 3 cups powdered sugar, sifted
- ⅓ cup heavy cream
- 1 tsp vanilla extract
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
- 2
Place the chopped chocolate in a small bowl and pour the boiling water over it. Let stand for 1 minute, then stir until completely smooth. Set aside to cool slightly.
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