Gluten Free German Chocolate Cake
A close family friend recently learned that they had to start eating gluten-free, and they were missing their sweet treats! I knew one of their favorite cakes was a classic German chocolate, so I decided to tweak one of my old recipes to make it gluten-free and quite possibly even more delicious than the original.
Here’s what you’ll need…
4 oz German Sweet Bakers Chocolate
1/2 cup water
1 tsp xanthan gum
1 tsp baking soda
1 tsp salt, divided
1 cup Kerrygold butter, salted
2 tbsp vanilla extract
1 tsp rum flavor
1 1/2 cups sugar
1/2 cup brown sugar
4 eggs, separated
1 cup buttermilk
Preheat oven to 350°F. Grease and prepare three 9” round pans by lining with circles of parchment paper. Set aside until needed.
In a double boiler, melt the chocolate and water together until completely liquid and smooth.
In two small bowls, separate the egg yolks and whites, then set aside.
In a large bowl with an electric mixer, cream together butter, sugars, and extracts. Add in the egg yolks, and mix well. Stir in the melted chocolate then set aside.
In a medium bowl, mix together flour, baking soda, and 1/2 teaspoon salt. Slowly stir the dry ingredients into the creamed mixture in intervals, alternating with the buttermilk. Continue adding and stirring until all of the ingredients are fully combined.
In a small bowl with an electric mixer, whip egg whites and the other 1/2 teaspoon of salt until stiff and foamy. Gently fold egg whites into the batter, then pour batter into the three prepared pans.
Bake for 25-30 minutes or until a toothpick comes out clean.
After the cakes have finished baking, allow them to cool for several minutes in the pans before carefully transferring onto a cooling rack. Allow to cool completely before icing.
Coconut Caramel Topping
2 cups sweetened condensed milk
8 egg yolks
1 1/2 cups sugar
1 1/2 cups brown sugar
3 tsp vanilla extract
1 1/2 cups butter
3 cups shredded sweetened coconut
1/2 cup pecans, chopped
In a large saucepan, combine sweetened condensed milk, egg yolks, sugars, vanilla extract, and butter. Melt this over low heat. After everything has melted, raise the heat up to medium. Stir constantly to make sure it doesn’t scorch on the bottom. Continue stirring and cook the mixture for 10 – 15 minutes. It will thicken into a nice caramel texture.
Remove from heat and stir in shredded coconut and pecans. Place in the fridge until your cakes have completely cooled. This should allow your caramel topping to thicken up perfectly. Once the cakes have cooled, add the caramel topping between each layer until you have assembled the three-layer cake! Pour remaining icing on top.
Enjoy this updated classic… Gluten Free German Chocolate Cake!