Description
This gluten-free German Chocolate Cake is a decadent dessert that everyone will love! Made with a moist gluten-free chocolate cake, a rich coconut pecan frosting, and a chocolate ganache, it’s the perfect treat for any occasion. This recipe walks you through each step for a flawless cake.
Ingredients
Scale
- For the Cake:
- 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee
- For the Coconut Pecan Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
- For the Chocolate Ganache:
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, chopped
Instructions
- Make the Cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the gluten-free flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the buttermilk, oil, eggs, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes.
- Gradually add the hot coffee, mixing until just combined.
- Pour batter evenly into prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- Make the Coconut Pecan Frosting: In a large bowl, beat the softened butter with an electric mixer until light and fluffy.
- Gradually add the powdered sugar, beating until combined.
- Stir in the evaporated milk and vanilla extract.
- Fold in the shredded coconut and chopped pecans.
- Make the Chocolate Ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Remove from heat and pour over the chopped chocolate. Let sit for 1 minute, then whisk until smooth and glossy.
- Assemble the Cake: Place one cake layer on a serving plate. Spread with a generous layer of coconut pecan frosting.
- Top with the second cake layer. Frost the top and sides of the cake with the remaining coconut pecan frosting.
- Drizzle the chocolate ganache over the top of the cake.
- Refrigerate for at least 30 minutes before slicing and serving.
Notes
- For a richer flavor, use dark chocolate in the ganache.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk; let stand for 5 minutes.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 50g
- Sodium: 200mg
- Fat: 35g
- Saturated Fat: 20g
- Carbohydrates: 60g
- Protein: 5g