Mailee Benedetti Gluten-Free German Chocolate Cake Author: Gluten Free Gigi Ingredients Cake layers: 4 ounces sweet baking German chocolate (or an equal amount of allergen-free chocolate like Enjoy Life) ½ cup room temperature black coffee (or equal amount of water) – your cake will NOT taste like coffee at all; however, coffee enhances and supports the chocolate flavor and adds a depth of flavor to the cake 1 ½ cups coconut sugar (or an equal amount of granulated white sugar) ½ cup dairy-free butter substitute (or real butter if you eat dairy products; you may substitute coconut oil, as well) ½ cup unsweetened applesauce 4 eggs (If you wish to experiment with egg substitutes, please enjoy the experimenting! Get ideas for what to use on my Egg Alternatives Resource Page) 2 ½ cups Gigi’s Everyday Gluten-Free Flour Blend (Gum-Free) – or other gluten-free all-purpose type flour blend without gum added (using a flour blend with gum will alter the texture of this cake and I do not recommend it; however, feel free to make adjustments and experiment) 1 teaspoon baking soda ½ teaspoon salt ¾ cup unsweetened coconut milk + ¾ Tablespoon apple cider vinegar (or ¾ cup real buttermilk, if you eat dairy products) 1 ½ teaspoons pure vanilla extract Filling: ¾ cup coconut sugar (or granulated sugar) 1 cup milk (I used dairy-free culinary coconut milk from So Delicious; however, this is a new product and not widely available yet; an equal amount of any milk you use in baking will work.) ¼ cup dairy-free butter substitute (I do not recommend coconut oil as a substitute; real butter may be used if you eat dairy products.) 3 eggs, beaten (I do not recommend an egg substitute here; however, feel free to experiment.) 1 teaspoon pure vanilla extract 1 cup unsweetened shredded dried coconut (or you may use an equal amount of sweetened coconut flakes, if you prefer; I find it too sweet if these are used.) ¾ cup toasted pecans (or substitute ½ cup toasted sunflower seeds if you are nut-free like me; the cake pictured contains sun seeds and no pecans.) Instructions Grease two 8- or 9-inch round cake pans. Preheat oven to 350F. I use my stand mixer to make this cake; a hand mixer will work just fine, as will lots of elbow grease! Melt chocolate and coffee in a small saucepan on medium-low heat until chocolate melts; stir and remove from heat to cool a bit. Mix sugar and butter until fully incorporated and uniform, about 2 minutes with stand mixer. Add applesauce, then add eggs, one at a time, beating after each one (this is important to emulsify the eggs). Stir in chocolate/coffee mixture (that has cooled to about room temperature; if you add it hot, you will cook the eggs in the sugar/butter mixture). Add flour, baking soda and salt; mix on low at first, and when nearly incorporated, pour in the milk a little at a time, still blending on low speed. When all milk is added and batter is coming together as a uniform mixture, add vanilla and increase speed on mixer to medium; mix 2 minutes. Divide batter evenly between the two pans and bake about 25 minutes, or until tops of layers appear dry and spring back when gently touched. It is easy to over-bake chocolate cakes, so be sure to check the cakes at the 20-22 minute mark, then go from there, adding time in 2-minute blocks until the layers are done. When layers are done, remove from oven and cool in pan while you prepare the filling. For the filling, combine coconut sugar, milk, butter and eggs in a medium saucepan; whisk to blend. Place the saucepan over medium heat and cook and stir until the mixture comes to a gentle boil; if you do not stir, the eggs will curdle and you’ll have a mess. Please stay with it! When the mixture begins to boil, and you’re still whisking vigorously to prevent scrambled eggs, you will notice the mixture thickens slightly. It is time to remove the filling from the heat, add the remaining ingredients and stir them in. Cool filling to almost room temperature before assembling cake. To assemble cake: Remove your cake layers from pans when they are cool enough to handle. You may use the layers as they are, or if you like, you may split the layers and make 4 thinner layers (this is what I did in the photos here – I like thinner layers with less filling between each; do what you like best.) Place one layer on a serving plate, top with about ⅓ cup filling (just “some filling” do not worry about measuring; just remember, you need to reserve some filling for the top of the cake.). Repeat until layers are used. Top cake with remaining filling and voila! You’re ready to enjoy! Chill leftovers. This cake freezes well.
Posted on: Wed, 08 Oct 2014 04:54:23 +0000
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