Moist & Rich Gluten-Free German Chocolate Cake
A spin on a classic: gluten-free German chocolate cake with layers of decadently rich dark chocolate cake, toasted coconut pecan custard frosting, and a swirl of chocolate buttercream.
- Prep time
- 45 min
- Cook time
- 40 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 cup + 3 tablespoons Bob's Red Mill sweet rice flour
- 1/2 cup Bob's Red Mill gluten-free oat flour
- 1/4 cup + 2 tablespoons Bob's Red Mill millet flour
- ¾ cups + 1 tablespoon unsweetened Dutch-processed cocoa powder
- 1½ cups dark brown sugar (preferably organic)
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 large eggs (room temperature)
- 3 tablespoons coconut oil (melted and cooled )
- 1½ teaspoon pure vanilla extract
- 2/3 cup sour cream (room temperature (see option below for dairy-free variation))
- 2/3 cup hot water
- 2/3 cup dark brown sugar (preferably organic)
- 5 oz evaporated milk
- 5 tablespoons unsalted butter (melted)
- 2 large egg yolks
- 2/3 cups Bob's Red Mill unsweetened shredded coconut
- 3/4 cups chopped pecans (toasted)
- 3/4 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter (room temperature)
- 1½ cups powdered sugar (sifted)
- 1/4 cup unsweetened Dutch-processed cocoa powder
- 1 teaspoon pure vanilla extract
- 1-2 tablespoons whole milk or heavy cream
- Pinch kosher salt
Instructions
- 1
Prepare the cake layers. Preheat the oven to 350°F. Lightly oil two 8-inch cake pans or 3 6-inch cake pans and line them with a round of parchment paper.
- 2
Whisk the dark brown sugar, cocoa powder, sweet rice flour, oat flour, millet flour, cocoa powder, baking powder, baking soda, and salt together in a medium bowl.
- 3
In a measuring cup, whisk two eggs into the oil along with vanilla extract until smooth. Pour this mixture into the dry ingredients followed by the sour cream and stir lightly.
- 4
Pour the hot water into the dry ingredients and mix until the batter is completely smooth, scraping up the sides and bottom to completely incorporate. Divide the batter among the prepared cake pans.
- 5
Bake for about 28-30 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs and the center bounces back when gently poked. It's best to err on the side of an extra minute or two to be sure - this cake is very moist so it won't overbake very easily!
- 6
Let cool in the pans for 5-10 minutes, then overturn the cakes onto wire racks to cool completely.
- 7
Meanwhile, prepare the coconut pecan custard. Toast the unsweetened shredded coconut in a dry pan, stirring constantly, until golden brown, about 3-5 minutes. Transfer to a bowl. Unsweetened coconut will darken quickly, so take care not to burn it.
- 8
In a small saucepan, whisk together dark brown sugar, evaporated milk, melted butter, and egg yolks. Bring it to a boil, and cook over medium heat, whisking constantly, until it thickens to coat the back of a spoon, about 5 minutes.
- 9
Remove from heat and stir in the toasted pecans, toasted coconut, vanilla extract, and salt. Transfer to a bowl and cool completely before using. The custard will thicken as it cools. You can speed up the cooling by placing it in the fridge.
- 10
Meanwhile, prepare the chocolate buttercream. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter over medium speed.
- 11
Sift together the powdered sugar, cocoa powder, and salt. Slowly add this to the butter, in 2 batches, beating until incorporated. Add the vanilla extract and mix until smooth. Add the milk or cream, starting with just 1 tablespoon and adding additional milk or cream as needed until the frosting is smooth and spreadable. It should be somewhat glossy, but still hold swirls.
- 12
Once the cake layers and custard is cool, assemble the cake. Place one cake layer on a cake stand or plate. Spread 2/3 of the cooled coconut pecan custard in an even layer all the way to the edges. Top with the second cake layer. Swirl chocolate buttercream over the top, leaving a thicker edge of frosting around the outside. Top the cake with the remaining 1/3 of the cooled coconut pecan custard. Enjoy! To make the cake easier to cut, chill the cake for 20-30 minutes before slicing.
- 13
Store any leftovers in an airtight container at room temperature for up to 3 days.