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German Chocolate Cake

Cummulative Rating

Servings
Makes one 3 layer cake
Difficulty
Medium

Ingredients

2-1/4 cups gf flour
1 teaspoon baking soda
1/2 teaspoon salt
4 ounces semi-sweet gf chocolate, chopped
1/2 cup boiling water
1 cup creme fraiche
1 teaspoon vanilla
1 stick unsalted butter at room temperature
1/2 cup vegetable oil
1-3/4 cups sugar
5 large eggs

For frosting:
1 cup sugar
1 cup créme fraiche
3 large egg yolks
1 stick unsalted butter, cut into small pieces
1-1/3 cups unsweetened coconut
1-1/3 cups pecans, chopped

Directions

Preheat oven to 350 degrees F. Grease and flour 3 9" cake pans and line the bottoms with parchment paper.
In a medium bowl, sift together, flour, baking soda and salt; set aside.
In a small bowl combine chocolate and boiling water and stir until chocolate is melted; set aside.
In a small bowl add 1 cup creme fraiche and vanilla; set aside.
In a large bowl, add 1 stick butter and oil and beat on high until lighter in color and texture. Beat in sugar slowly. Beat in 5 egg yolks, one at a time. Add the chocolate and beat just until combined. Alternately, add and beat on low speed, the flour mixture and the creme fraiche.
In a separate bowl, beat the egg whites until soft peaks form. Fold egg white mixture into the batter. Stir gently until combined and pour evenly into the cake pans. Bake for 30 minutes or until an inserted toothpick comes out clean. Let cakes cool on a rack.
For frosting;
Combine sugar, creme fraiche, egg yolks and butter in a small sauce pan and bring to a boil. Reduce the heat to low and cook for 1-2 minutes, stirring constantly. Remove from heat and stir in coconut and pecans. Let cool.
Remove one cake from the pan and place on a cake platter, right side up. With a sharp knife, cut the crown of the cake so it is flat. Top with 1/3 frosting, do not frost the sides of the cake. Repeat with remaining layers.

Tips

We used the Gluten-Free Pantry’s Country French
Bread Mix as a straight substitution for flour.

Recommended Tools

Reviews

Posted By Member: Lorna
Posted Date: 2/27/2008

Excellent!very moist. I used sweet Sourghum flour. A little involved with all the mixing bowls, but well worth it.

Posted By Member: Christine Stock
Posted Date: 12/28/2005

This recipe was WONDERFUL and made a great birthday cake. I substituted coconut milk with lemon juice added for the creme fraiche to make it casein free.

Posted By Member: Deborah Rieser
Posted Date: 11/8/2006

I made two of these cakes for my 6 year old’s birthday. The big taste test - majority of the kindergarten kids ate all of it! The first cake, I used Tom Sawyer flour mix, the sencond I used Knikinnick white bread mix. Both were wonderful, moist, and NOT gritty! I personally like a more chocolatety flavor, and did try to add more chocolate to the 2nd cake. Didn’t really notice a difference. Highly recommend this cake!

Posted By Member: Nancy Cherven
Posted Date: 1/9/2007

My Non-GF Husband’s favorite birthday cake which he looks forward to eating every year!

Posted By Member: Carol Hamilton
Posted Date: 7/16/2005

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