Gluten free German Chocolate Cake

Gluten free German Chocolate Cake

Recipe by Gluten Free Baking By Rachelle (Rachelle Himmelman)

This gluten free cake is moist, delicious, rich, and flavorful, I mean holy smokes talk about a treat this one is it by far.  I remember when I was growing up that this was my father's very favorite cake, my mother used to make this for him on his birthday.  I remember how much I used to love it.  This cake does take a little while to prepare but it is worth the extra time in the end.  You will fall in love with this cake as I did when I was a little girl.  I haven't had this cake since being diagnosed with Celiac. 

I thought it was time that I wrote a recipe to make this family favorite gluten free.  I hope you enjoy this cake as much as my family and I.   Rachelle

Prep time: PT15M

Cook time: PT20M

Total time: PT35M

Ingredients:

• FOR THE CAKE:
• 1 Cup Butter (I Used Earth Balance, Dairy Free)
• 2 Cups Sugar (I Used Organic Cane Sugar)
• 4 Whole Organic Brown Eggs (Room Temperature and Separated)
• 1 Teaspoon Pure Vanilla Extract
• 1 Package Bakers Germans Sweet Chocolate (4 oz)
• 1/2 Cup Water
• 1/4 Teaspoon Sea Salt
• 1 Teaspoon Baking Soda
• 1 Cup Buttermilk
• 2 Cups All Purpose Gluten free Flour 
• FOR THE FROSTING:
• 1-1/2 Cups Sugar (I Used Organic)
• 4 Organic Brown Egg Yolks
• 1 Can Evaporated Milk
• 3/4 Cup Butter
• 1-1/2 Teaspoons Pure Vanilla Extract
• 1 Package Flake Coconut (7oz)
• 1-1/2 Cups Chopped Pecans

Cooking Directions

1. Preheat oven to 350 degrees F.
2.  In a stand mixer place room temperature egg whites in a clean bowl, using the wire whisk attachment beat egg whites until soft peaks form. Set aside.
3. In a small microwaveable bowl put water and chocolate and microwave until melted, set aside.
4. In a clean stand mixer bowl place butter and sugar in the bowl and cream together.
5. Add egg yolks one at a time.
6. Cream mixture until light, fluffy, and pale in color.
7. Add vanilla, and the chocolate mixture.
8. Scrape the sides of the bowl.
9. Now add sea salt, baking soda, buttermilk and gf flour (rotating flour and buttermilk.
10. Scrape the sides of the bowl and remove the bowl from the stand, very gently fold egg whites into mixture. 
11. Line three round 9 inch cake pans with parchment paper and spray with non-stick spray.
12. Fill each pan evenly and bake for 20 minutes or until a toothpick comes out clean.  
13. Cool 15 minutes and remove cakes from pan and finish cooling on a wire rack. 
14. FOR THE FROSTING:
15. In a small saucepan place sugar, eggs, evaporated milk, butter, and vanilla, whisk to combine all ingredients. On medium high heat whisk mixture until thickened and golden brown stirring constantly. 
16. When mixture is thickened and golden brown remove from the heat and add coconut and chopped pecans.
17. Cool mixture enough to be able to top the cake.
18. Enjoy.