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.
Equipment
- Two 9-inch (23-cm) round cake pans
- Nonstick cooking spray
- whisk,
- Cooling rack
- Knife for leveling
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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