A spin on a classic: gluten-free German chocolate cake with layers of decadently rich dark chocolate cake, toasted coconut pecan custard frosting, and a swirl of chocolate buttercream.
Prepare the cake layers. Preheat the oven to 350°F. Lightly oil two 8-inch cake pans or 3 6-inch cake pans and line them with a round of parchment paper.
Whisk the dark brown sugar, cocoa powder, sweet rice flour, oat flour, millet flour, cocoa powder, baking powder, baking soda, and salt together in a medium bowl.
In a measuring cup, whisk two eggs into the oil along with vanilla extract until smooth. Pour this mixture into the dry ingredients followed by the sour cream and stir lightly.
Pour the hot water into the dry ingredients and mix until the batter is completely smooth, scraping up the sides and bottom to completely incorporate. Divide the batter among the prepared cake pans.
Bake for about 28-30 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs and the center bounces back when gently poked. It's best to err on the side of an extra minute or two to be sure - this cake is very moist so it won't overbake very easily!
Let cool in the pans for 5-10 minutes, then overturn the cakes onto wire racks to cool completely.
Meanwhile, prepare the coconut pecan custard. Toast the unsweetened shredded coconut in a dry pan, stirring constantly, until golden brown, about 3-5 minutes. Transfer to a bowl. Unsweetened coconut will darken quickly, so take care not to burn it.
In a small saucepan, whisk together dark brown sugar, evaporated milk, melted butter, and egg yolks. Bring it to a boil, and cook over medium heat, whisking constantly, until it thickens to coat the back of a spoon, about 5 minutes.
Remove from heat and stir in the toasted pecans, toasted coconut, vanilla extract, and salt. Transfer to a bowl and cool completely before using. The custard will thicken as it cools. You can speed up the cooling by placing it in the fridge.
Meanwhile, prepare the chocolate buttercream. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter over medium speed.
Sift together the powdered sugar, cocoa powder, and salt. Slowly add this to the butter, in 2 batches, beating until incorporated. Add the vanilla extract and mix until smooth. Add the milk or cream, starting with just 1 tablespoon and adding additional milk or cream as needed until the frosting is smooth and spreadable. It should be somewhat glossy, but still hold swirls.
Once the cake layers and custard is cool, assemble the cake. Place one cake layer on a cake stand or plate. Spread ⅔ of the cooled coconut pecan custard in an even layer all the way to the edges. Top with the second cake layer. Swirl chocolate buttercream over the top, leaving a thicker edge of frosting around the outside. Top the cake with the remaining ⅓ of the cooled coconut pecan custard. Enjoy! To make the cake easier to cut, chill the cake for 20-30 minutes before slicing.
Store any leftovers in an airtight container at room temperature for up to 3 days.
Notes
Dutch-Processed Cocoa Powder: There are two types of cocoa powder - dutch-processed and natural unsweetened. While either type will work, I strongly recommend using Dutch-processed baking cocoa. Unlike natural unsweetened, Dutch-processed cocoa powder has been treated with alkaline to neutralize its acidity. Because of the Dutch-processing, the cocoa powder turns the cake deep dark brown and makes it extra rich without being bitter. Sour Cream: If you don't have sour cream, you can sub in buttermilk, greek yogurt, or creme fraiche. You can also sub in scant ⅔ cup milk (any kind: nut, oat, or dairy) mixed with 2 teaspoons white vinegar. Let the milk and vinegar sit for 5 minutes before mixing in the eggs. The results won't be quite as rich with milk, but just as delicious! (I know because that's how I make my favorite chocolate cake).Dairy-Free: For a dairy-free version, sub out the sour cream for dairy-free sour cream or yogurt, or use the dairy-free milk substitute option. Sub in scant ⅔ cup plant milk (I like oat!) mixed with 2 teaspoons white vinegar. Let the milk and vinegar sit for 5 minutes before mixing in the eggs. Replace the butter in the frosting with plant-based butter and use evaporated coconut milk in place of the evaporated milk. Unsweetened Coconut: While I strongly prefer unsweetened shredded coconut, you may also sub in sweetened coconut if it's all you can find. For the best texture, be sure to toast the sweetened coconut as called for in the recipe before adding it to the custard. Coconut Oil: I call for melted coconut oil in this recipe to add a hint of coconut flavor to the cake, but any kind of vegetable oil will work, including sunflower oil or safflower oil. Water: For an even richer cake, substitute the hot water with hot coffee!
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.