Angelle’s German Chocolate Cake


Preparation info

  • Makes One 9 Inch Three-Layer Cake; Serves


    • Difficulty


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.


  • ½ cup boiling water
  • 4 ounces bittersweet chocolate, chopped
  • 1


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