Grease and flour (use oat flour) two 8" or 9" round cake pans. Preheat oven to 325°F.
In large mixing bowl, sift together oat flour, vital wheat gluten, almond flour, Cake-ability Baking Aid,
sweeteners, baking powder, cocoa, and salt. Set aside.
In another large bowl, whip egg whites until soft peaks form. Pause and sprinkle cream of tartar over egg whites,
then continue beating until stiff peaks form.
In a small bowl, mix DaVinci German Chocolate Cake syrup with egg yolks and whisk well. Add oil,
cream, and vanilla extract and mix well to fully incorporate.
Add egg yolk mixture to flour mixture and beat until smooth. Add 1/2 of the whipped egg whites to the batter mixture
and beat again until well blended (but no more than a minute.)
Then carefully add batter to remainder of whipped egg whites and mix gently using a rubber/plastic spatula,
being careful not to break down whites, until batter is fully incorporated.
Pour into cake pans evenly and bake at 325°F for 20-30 minutes turning half-way through. Keep an eye on them
and don't over bake. Baking time can vary a bit depending on oven, elevation, etc. Cake is done when lightly golden
brown on top and puffed and cracked at edges. Remove from oven and cool for 10 minutes before removing from pan to
cool on cake racks. When fully cool, assemble and ice with coconut pecan topping (recipe below.)
German Chocolate Topping
In a medium bowl, whip egg yolks, heavy cream, and sweeteners until smooth. Cook in the top of a double boiler, until
mixture thickens. Add butter and vanilla extract and whip to incorporate. Remove from heat and stir in coconut and pecans.
Cool before icing the cake. Use some perfect pecan halves if you like for decorating.
Total net carbs in whole cake: 144. Cut into 20 pieces for
7.2 net grams of carbohydrate per slice or 16 pieces for 9 net grams of carbohydrate per slice.
This is a great "Special Occasion Cake."