german’s chocolate cake

another thank you to elana’s pantry for yet another delicious yum-yum recipe!

i made this beautiful cake for my father in law’s birthday last weekend, and was really happy with the way it turned out. i’ve made the chocolate cake base a few times before, and had problems in the past with too spongy a texture. this time, i cut 5 minutes off the bake time, which resulted in more of a traditional crumb, so there was no notice that it was grain free. it had the texture and appearance of a chocolate cake made from wheat flour. -dead ringer.

bake this cake a night before frosting and serving for a deeper, dark-chocolateier taste.

the coconut pecan filling/topping was a little labor intensive, but not challenging. it was very tasty, though i think i’ll leave it in the freezer for a few more minutes before i whip it next time. it was very coconutty. i was happy to use unsweetened coconut in this recipe, where many call for sweetened. it was also much easier than the traditional filling/topping, which typically calls for tempering egg yolks with cream and butter. the batch makes enough to cover the entire cake, but i saved half and rolled it into coconut truffles. yum.

i much enjoy the chocolate frosting. it’s very rich like ganache, but as light to spread as chocolate mousse. again it is very easy to execute, but leaving it in the freezer until it almost solidifies is crucial. if left in the freezer too long (until the point where it is a chocolate ice cube), it could be left at room temperature for half an hour or more, until it slightly softens. the batch, again, is enough to cover the entire cake, but i saved half and rolled it into truffles… covered in white chocolate… and nuts.. nom nom nom…….

i adjusted the recipe slightly for my taste (less oil in the coconut pecan filling), but you can follow the original recipe in all it’s glory here, at elana’s pantry.

german’s chocolate cake

cake base

3/4 cup coconut flour

1/2 cup cocoa powder

1 tsp sea salt

1 tsp baking soda

10 eggs

1 cup grapeseed oil

1 1/2 cups agave nectar

1 tbsp vanilla

method:

preheat oven to 350f. oil and parchment 2 9″ cake pans, set aside.

sift dry ingredients into large bowl, whisk them to mix.

with hand mixer, blend wet ingredients together until well combined.

pour dry ingredients into wet, and continue to mix with hand mixer until just combined.

pour batter into 2 pans. bake for 35 minutes, maybe a little more, until cakes no longer jiggle. remember, this recipe is full of eggs and coconuts, 2 ingredients notorious for burning. keep a close eye (and nose) on to be sure they don’t get burnt.

let cakes cool for a couple hours, then loosen from sides of pans with knife, and invert onto wire rack. if you are storing over night, put into 2 giant freezer zip-lock bags and stick in the fridge.

coconut pecan filling & topping

1 cup coconut milk

1 cup agave nectar

1 tsp vanilla extract

1 pinch sea salt

5 tsp arrowroot powder (or cornstarch)

1 tbsp water

1 cup coconut oil

1 1/2 cups unsweetened coconut

1 1/2 cups toasted and chopped pecans

method:

in saucepan, over medium heat, simmer coconut milk, agave, vanilla, and salt. let it simmer gently for 10 minutes or so.

in small bowl, stir arrowroot and water together to form thick paste. you may need a tiny more water than called for, no more than a few drops or so.

over continuous heat, pour arrowroot paste into coconut milk mixture, and whisk vigorously. bring mixture to a boil for a minute or so. remove from heat.

stir in coconut oil, until completely combined. place pot into freezer for 40 minutes, or until it sets up. it will turn white.

after it solidifies, remove from freezer.  transfer to a big bowl. using hand mixer, blend until it becomes fluffy and light. stir in pecans and coconut until completely combined.

spread over bottom layer of cake. stack second layer on, and spread onto top layer. again, you’ll probably only be using half of the entire batch, since you will be frosting the sides with chocolate frosting.

chocolate frosting:

1 cup dark chocolate chips (or chopped bar)

1/2 cup grapeseed oil (yes, olive oil works)

1-2 tbsp agave nectar

1 tbsp vanilla extract

pinch of salt

method:

over very low heat, melt chocolate and oil, stirring well.

stir in agave, vanilla and salt. be sure it is very well combined.

remove from heat, stick in freezer for 15-30 minutes.

remove from freezer. transfer solid mixture to large bowl. using hand mixer, blend well until fluffy and whipped. it will whip up very nicely, like butter-cream. if it is too warm, it will not get fluffy. stick back in the freezer for a few minutes and try again.

spread over the sides of assembled cake as desired.

again, this frosting makes a really lovely truffle, so i strongly recommend reserving any extra to get creative with. i stuck all the extra in the refrigerator so i could make the candy a few days later.

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2 thoughts on “german’s chocolate cake

  1. I am definitely trying this for my birthday. Did it make a good size cake? I wonder if I should do two round cake pans, or one big square one. Hmm…decisions, decisions.

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