I’m hoping this cake doesn’t need much introduction. It’s one of those recipes for which a photograph speaks clearly and perfectly to its mega-rich glory. I will add, however, that even though a German chocolate cake is not as recognizable without its beloved pecans, you can easily omit them if you are allergic and still achieve the same delicious experience. If you want to add a little crunch and you have extra time on your hands, you can fold in graham cracker crumbs from the S’mores recipe (page 79) along with or instead of the pecans.
Recipe information
Yield
serves 10
Ingredients
Basic Chocolate Cake
German Chocolate Icing
Preparation
Step 1
Preheat the oven to 325°F. Line two 9-inch cake rounds with parchment paper, brush with coconut oil, and set aside.
Step 2
In a medium bowl, whisk together the flour, potato starch, cocoa powder, arrowroot, baking powder, baking soda, xanthan gum, and salt. Add the agave nectar, coconut oil, applesauce, and vanilla and mix with a rubber spatula until fully incorporated. Add the hot water and mix until a loose batter forms.
Step 3
Divide the batter evenly between the pans, bake for 15 minutes, rotate, then continue baking until a toothpick inserted in the middle comes out clean, about 15 minutes more. Let cool in the pans on a rack for 45 minutes. Run a knife around the edges of each pan and invert onto a cake plate or the counter. Allow to cool for 1 hour.
Step 4
While the cake cools, in a medium bowl stir together the Vanilla Icing, coconut, and pecans, if using, with a rubber spatula. Set aside.
Step 5
Place one layer of the cake on a serving plate and pour half of the icing on top, allowing it to drizzle down the sides. Place the second cake layer on top. Pour the remaining icing on it, allowing it to drizzle down the sides. Sprinkle the top of the cake with the additional coconut and pecans, if using.
