German Chocolate Cake

A rich and indulgent double-layer German Chocolate Cake that’s perfect for special occasions! With a decadent coconut-pecan topping, this cake is a showstopper.
Portions:12
Preparation Time: 20 minuten
Cooking Time:45 minuten
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Equipment

Ingrediënten

For the cake:

  • 4 cups 500 g all-purpose flour
  • 1 cup 80 g unsweetened cocoa powder
  • 1 tablespoon 12 g baking soda
  • 1 tablespoon 12 g baking powder
  • 1 teaspoon salt
  • 2 cups 470 ml soy or other nondairy milk
  • ¾ cup 170 g nondairy yogurt
  • ½ cup 112 g applesauce
  • ¼ cup 60 ml canola oil
  • 1 tablespoon 15 ml pure vanilla extract

For the filling and topping:

  • ½ cup 112 g nondairy butter
  • 1 cup 220 g firmly packed brown sugar
  • 1 cup 235 ml soy or other nondairy milk
  • 12 ounces 340 g flaked coconut
  • 6 ounces 170 g pecans, chopped

Instructies

To make the cake:

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat two 9-inch (23-cm) round cake pans with nonstick cooking spray.
  • In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  • In a medium bowl, mix together the nondairy milk, yogurt, applesauce, oil, and vanilla extract.
  • Fold the wet ingredients into the dry ingredients, being careful not to overmix.
  • Divide the batter equally between the prepared cake pans.
  • Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cakes cool completely before assembling.

To make the filling and topping:

  • In a saucepan, combine the nondairy butter, brown sugar, and nondairy milk.
  • Bring to a boil and let it boil for 3 minutes, ensuring the sugar is fully dissolved.
  • Remove from heat and stir in the flaked coconut and chopped pecans.

To assemble the cake:

  • Level one of the cakes by trimming off its dome.
  • Place this cake on a serving plate or cake stand.
  • Spread a ½-inch-thick (1.
  • 3-cm) layer of the coconut-pecan filling on top.
  • Place the second cake, flat side down, on top of the filling.
  • Either spread the remaining filling over the top layer, allowing some to drip over the edges for a rustic look, or frost the cake with a double batch of Chocolate Agave Frosting (page 447) before topping with the remaining filling.

Notes / Tips / Wine Advice:

Serving Tip:
Serve with a dollop of nondairy whipped cream or a scoop of vegan vanilla ice cream for extra indulgence.
Wine Advice:
Pair with a rich dessert wine like Banyuls or a sweet Riesling.

Nutritional Information

Calories: 410 kcal | Carbohydrates: 59 g | Protein: 6 g | Fat: 18 g | Fiber: 5 g | Sugar: 33 g | Salt: 0.5 g
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Recipe Category Cake / Dessert
Country American
Holliday: Birthday / Valentinesday
Season: All seasons
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