Classic German Chocolate Cake

kitchenfrau.com

Picholine

subheading: For the cake:

½ cup (120mls) boiling water

⅓ cup (60gms) chocolate chips

1 cup (140gms) gluten free flour mix (or regular all-purpose flour for non gluten-free)

2 tablespoons (20gms) cornstarch

¼ cup (25gms) unsweetened cocoa powder

1¼ teaspoons baking powder

¼ teaspoon salt

2 large eggs

1 cup (200gms) granulated sugar

½ cup (120mls) oil

½ cup (120mls) buttermilk* (see notes below)

1 teaspoon vanilla

subheading: For the Coconut Pecan Topping:

2 large egg yolks

½ cup (120mls) light cream, milk, or canned evaporated milk use canned coconut milk for dairy-free

½ cup (100gms) sugar

¼ cup (57gms) butter

1 teaspoon vanilla

1 cup (85gms) toasted, flaked coconut, unsweetened

¾ cup (75gms) toasted pecans, chopped

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