Gluten Free Dark German Chocolate Cake

Ingredients

• 1-1/4 cups (250 g) granulated sugar
• 1/3 cup (78 ml) water
• 2/3 cup (156 ml) heavy cream
• 1/2 cup macadamia nuts, toasted and roughly chopped
• 1/2 cup shredded unsweetened coconut, lightly toasted
• 3 cups (600 g) granulated sugar
• 2-3/4 cups (330 g) gluten-free flour blend with xanthan gum or all-purpose flour
• If your GF flour blend doesn't have xanthan, whisk 1/2 tsp into the dry ingredients or you can use 1 tsp psyllium husk powder instead
• 1-1/8 cups (92 g) unsweetened cocoa powder, preferably Dutch-process
• 2-1/4 tsp baking powder (gluten-free if needed)
• 2-1/4 tsp baking soda
• 1-1/2 tsp kosher or fine sea salt
• 3 large eggs
• 1-1/2 cups (355 ml) milk
• 3/4 cup (177 ml) vegetable oil
• 1 tbsp pure vanilla extract
• 1-1/2 cups (355 ml) very hot water

Instructions

1. 1

   Make the Cake: Preheat the oven to 350°F....: Make the Cake: Preheat the oven to 350°F. Butter 2 (8- or 9-inch) round cake pans. Set aside.

2. 2

   Sift together the 3 cups sugar, flour, cocoa,...: Sift together the 3 cups sugar, flour, cocoa, baking powder, baking soda, and salt. Transfer to the bowl of your stand mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly.

3. 3

   Whisk together the eggs, milk, oil, and vanilla...: Whisk together the eggs, milk, oil, and vanilla extract in a medium bowl. Add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed just until combined. The batter will be quite thin.

4. 4

   Divide the batter equally between the two pans....: Divide the batter equally between the two pans. Bake until a toothpick inserted in the center comes out clean or with a few crumbs and the center feels firm to the touch, 25 to 35 minutes. Transfer to a wire rack to cool.

5. 5

   Let the layers cool in the pans. Cake...: Let the layers cool in the pans. Cake layers can be made up to 1 day ahead. Once cool, cover tightly with plastic wrap and refrigerate.

6. 6

   Meanwhile, make the Caramel: Pour the 1-1/4 cups...: Meanwhile, make the Caramel: Pour the 1-1/4 cups sugar into the center of a deep light-colored saucepan. Carefully pour the water around the edge of the pan, trying not to splash any sugar onto the walls. Very carefully, gently stir to moisten the sugar, being sure not to splash any sugar crystals onto the sides of the pan.

7. 7

   Over high heat, bring to a full boil...: Over high heat, bring to a full boil and cook without stirring, swirling the pan occasionally to even out the color, until it reaches a medium caramel color, 5 to 15 minutes. (Note: If you are not using a heavy duty, high quality pan it may take more or less time to caramelize the sugar.) Immediately remove from the heat and use a long-handled spoon to slowly and carefully stir in the cream - it will bubble up and may splatter so be cautious. Stir in the nuts and coconut. Keep warm or re-warm when ready to use.

8. 8

   To Assemble: Loosen the cakes from the pans...: To Assemble: Loosen the cakes from the pans and turn them out onto a rack. Place one layer, rounded side down, on your serving platter. Top with about half of the coconut/macadamia mixture, spreading it out until it just barely reaches the edges of the cake. Set the second cake layer, rounded side up, on top of the filling and gently press down, spreading the filling to the edges so it shows between the layers. Scoop the remaining coconut/macadamia nut mixture on top and spread it out, leaving it slightly thicker in the center. The edges of the cake will not be covered.

9. 9

   Slice and serve.