America's Best Gluten-Free Desserts
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Nouveau-German Chocolate Cake
Stella Parks, pastry chef of Table Three Ten, loves the flavor of German chocolate cake, but always considered the classic presentation—with its goopy-lumpy coconut-caramel-pecan frosting—kind of homely. To disguise the components, Parks bakes a chocolate cake with shredded pecans and coconut in the batter, and covers the outside with light caramel buttercream, a pure caramel drizzle and an ethereal pile of coconut flakes. Parks, who loves alternative flours for their variety of textures and flavors, swaps wheat flour for nutty-sweet kinako made from roasted soybeans.