Angelle’s German Chocolate Cake

Name: Angelle’s German Chocolate Cake
Yield: Makes One 9-Inch Three-Layer Cake; Serves 12
Cuisine: Germany
Ingredients: ½ cup boiling water; 1 cup tapioca flour; 4 ounces bittersweet chocolate, chopped; ¾ cup sorghum flour; ½ cup cornstarch; 2 teaspoons guar gum; 2 teaspoons baking powder; ½ teaspoon kosher salt; 1 cup (2 sticks) unsalted butter at room temperature; 1¾ cups sugar; Pecan-Coconut Frosting; 1 tablespoon pure vanilla extract; 1 cup organic buttermilk; 4 large eggs

Preparation info

Makes One 9 Inch Three-Layer Cake; Serves
12

Difficulty
Medium

Appears in

Blackbird Bakery Gluten-Free

By Karen Morgan

Published 2010

About

My good friend Angelle requested that I devise a gluten-free version of her favorite birthday cake, German chocolate, to see if it could match the wheat-flour versions she’d come to love so dearly over the years. The cake was so well received I promised the recipe would be named after her.

Ingredients

½ cup boiling water
4 ounces bittersweet chocolate, chopped
1

Europe
Germany
Dessert
Cake
Birthday
Vegetarian
Gluten-free
Baking

Method

Preheat the oven to 350°F. Butter three 8-inch round cake pans and line the bottom of each with a round of parchment paper. Butter the paper.

Pour the boiling water over the chocolate