Gluten Free German Chocolate Cake

Ingredients:

For the Cake:
• 2 1/2 oz. (squares) German 48% cocoa (or semi-sweet chocolate - 56%), chopped (Scharffen Berger brand)
• 1 1/2 cups Carla's Gluten Free Cake Flour Blend recipe
• 1/2 cup unsweetened Dutch processed cocoa powder* (Rochelle brand)
• 2/3 cup water, heated to room temperature (70-80°F)
• 2/3 cup buttermilk
• 10 Tablespoons (1 1/4 sticks) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
For the Frosting:
• 2 cups regular or heavy whipping cream (or evaporated milk)
• 2 cups sugar
• 1 cup (2 sticks) unsalted butter, cut into pieces
• 6 large egg yolks, lightly beaten
• 1/4 teaspoon fine sea salt
• 3 cups shredded coconut, sweetened, unsweetened, or reduced fat (Let's...Do Organic or Baker's brands)
• 2 cups finely chopped walnuts, pecans or additional coconut
• 1 teaspoon pure vanilla extract

Instructions:

To Make the Cake:
1. Preheat oven to 350°F.
2. Oil two 8 x 1 1/2-inch or two 9 x 1 1/2-inch round baking pans; line with parchment; set aside.
3. Add chopped chocolate a heatproof bowl; rest it on to of a small sauce pan of water; bring to a boil; lower heat to simmer; allow chocolate to melt (or add smaller heatproof boil to a sauce pan of boiled water, removed from stove); remove from heat and allow to melt; stir and set aside to cool;
4. In a mesh strainer; sift the flour blend and cocoa powder together into a bowl; whisk to combine; set aside.
5. In yet another separate bowl, combine the water and buttermilk; set aside.
6. In the bowl of your stand mixer fitted with the paddle tool (if you have one), or with a hand mixer, beat the butter until smooth and creamy, about 3 minutes (longer for hand mixer); add the sugar and continue beating and scraping sides and bottom of bowl often, until the mixture is well combined, about 5 minutes. Add the eggs, one at a time; mix until well combined after each addition. Add the vanilla and mix to incorporated; add the melted chocolate and mix until combined.
7. Add half of the flour mixture and mix well; pour the buttermilk mixture in slowly while the mixer is running (do not add additional milk until what you have added is incorporated into the batter; add the rest of the flour mixture; beat until mixed well, scraping the sides during this entire process as needed. The batter should be the consistency of a fluffy frosting.
8. Divide the batter equally between the 2 prepared pans; smooth out the tops using a rubber spatula; tap on the counter to release any large air bubbles and to even out further.
9. Bake for 25 - 30 minutes or until toothpick clean and the cake springs back when lightly pressed. Baking time will vary slightly on size of pans and ovens.
10. Place pans on a wire rack to cool for about 15 minutes; invert each cake, one at a time, onto a small cooling rack (too fragile to use your hand); remove parchment paper immediately; place each layer on the cooling rack, paper side down; allow to cool completely.
11. Wrap each cake in plastic wrap; refrigerate for at least 2 hours, 4 - 8 hours is even better. This makes the cakes easier to slice in half without crumbling. As an option, you can always make a 2 layer cake, however, refrigeration makes it easier to frost, as well. It will shrink a bit so you don't have to worry about it being too domed to layer.
To Make the Frosting:
12. In a medium saucepan, over medium heat; add cream/milk, sugar, butter, egg yolks, and salt; whisk constantly until it boils; lower heat so the mixture simmers and thickens slightly, about 5 minutes; remove from heat; add coconut and vanilla; stir; allow to cool at room temperature until it is thick enough to spread, about 1 hour.
To Assemble the Cake:
13. Place one layer on a chopping board; with a long serrated knife, saw in half to create 2 layers; place the top layer upside down onto a serving plate; add frosting; add the other layer (doesn't matter if it is upside down or right side up; add frosting; repeat above steps with the other layer, frosting between each layer. When you reach the last layer, place it round side up, and frost; and frost sides. Store at room temperature or refrigerate.

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