Angelle’s German Chocolate Cake

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Preparation info

  • Makes One 9 Inch Three-Layer Cake; Serves

    12

    • Difficulty

      Medium

Appears in

Blackbird Bakery Gluten-Free

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

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