Cockeyed German Chocolate Cake (Gluten Free)

Ingredients

• 4 oz (113g) bittersweet chocolate, chopped and melted
• 1-1/2 cups (180g) gluten-free flour blend* or all-purpose flour
• 1/4 tsp xanthan gum
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/3 cup (75g) butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 tsp vanilla paste or pure extract
• 3/4 cup (170g) buttermilk
• 1/2 cup (100g) brown sugar
• 1/4 cup (1/2 stick; 4 tbsp) butter, cubed
• 2/3 cup (about 57g) chopped pecan halves
• 1 cup (113g) unsweetened shredded coconut
• 1/4 cup (64g) evaporated milk

Instructions

1. 1

   Butter a 9-inch square baking dish or 10-inch...: Butter a 9-inch square baking dish or 10-inch round cake pan. Line the pan with parchment. Preheat the oven to 350°F.

2. 2

   Make the Topping: In a medium saucepan, place...: Make the Topping: In a medium saucepan, place the brown sugar and butter. Heat over medium-low heat, stirring until the sugar is dissolved and all the butter is melted. Pour into the prepared baking dish. Sprinkle the pecans and coconut over the butter and sugar. Drizzle with the milk and set aside.

3. 3

   Prepare the Cake: In a microwave-safe bowl, melt...: Prepare the Cake: In a microwave-safe bowl, melt the chocolate chips. Heat in 30-second bursts, stirring between each heating, until the chocolate is nearly all melted. Remove from the microwave oven, set aside to cool a little, stirring occasionally to be sure all the chocolate pieces are fully melted.

4. 4

   In a bowl, combine the flour*, baking soda,...: In a bowl, combine the flour*, baking soda, baking powder, and salt. Whisk until completely incorporated.

5. 5

   In the bowl of your standing mixer, cream...: In the bowl of your standing mixer, cream the butter and sugar together until light and fluffy, 2 to 3 minutes on medium-high speed. Add the eggs and vanilla, beating until smooth. Pour in the melted chocolate, beating until blended and there are no streaks in the batter.

6. 6

   Gradually add the flour mixture, alternating with the...: Gradually add the flour mixture, alternating with the buttermilk, to the mixer, beating after each addition. Start and end with the flour mixture. Scrape the bowl periodically while beating. Pour the batter over the frosting layer. Press into the corners and smooth the top with a spatula.

7. 7

   Transfer to the hot oven and bake for...: Transfer to the hot oven and bake for 40 to 45 minutes or until a toothpick in the center comes out clean. When done, remove from the oven and set on a wire rack for 10 to 15 minutes to cool slightly.

8. 8

   Run a knife around the edges of the...: Run a knife around the edges of the cake to loosen it, set a plate over the top of the pan and using hot pads, invert the pan and plate together, flipping the cake upside down. Ease the pan off the cake, carefully remove the parchment paper, and repair any disturbed areas. Do not wait more than the 15 minutes to get the cake out of the pan. If it sits too long the caramel in the topping will get firm making it much more difficult to get the cake to release.

9. 9

   Let the cake cool completely then cut into...: Let the cake cool completely then cut into squares and serve.