GERMAN CHOCOLATE CAKE
SERVES 2 9-INCH ROUND LAYERS
FOR THE FILLING
1⁄4 cup cornstarch or arrowroot
3 tbsp water
1 (13.5-ounce) (383g) can coconut milk
1 3⁄4 cups brown sugar
1 tbsp pure vanilla extract
1 cup chopped toasted pecans
4 cups shredded coconut
FOR THE CAKE
3 cups all-purpose flour
2 cups sugar
1⁄3 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
2 cups canned coconut milk, mixed well before measuring
1 cup canola oil
1⁄4 cup white or apple-cider vinegar
1 tbsp pure vanilla extract
NUTRITIONAL VALUES
Calories: 658kcal
Fat: 44.4g (19.6g S.Fat)
Carbs: 65.2g
Protein: 6.3g
Sugar: 39.9g
Sodium: 322mg
METHOD
To make the filling:
In a small bowl, thoroughly whisk cornstarch and water until smooth and set aside.
In a medium saucepan, whisk together the coconut milk and brown sugar, then heat over medium-high heat until just boiling. Reduce the heat to medium and slowly drizzle in the cornstarch mixture, whisking constantly. Cook, whisking frequently, until the mixture thickens to the consistency of pudding, about 5 minutes. Remove from the heat and stir in the vanilla extract, pecans, and coconut flakes. Allow to cool slightly before chilling in the refrigerator for 3 hours, or until cool to the touch.
To make the cake: Preheat the oven to 180°C/350°F. Lightly grease two 9-inch round cake pans and line the bottoms with parchment paper.
In a large mixing bowl, combine the flour, sugar, cocoa, baking soda, and salt. In a separate bowl, combine the coconut milk, oil, vinegar, and vanilla extract. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.
Fill each prepared cake pan with batter in an even layer. Bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out dry with a few crumbs attached. Make a point of rotating the cakes halfway through the baking time. Allow the cakes to cool completely before assembling them.
To assemble the cake: When the cakes have completely cooled, run a knife around the inside edge of each cake pan to loosen, and then gently unmould the cake. If desired, peel off the parchment paper and slice the dome of the top of each cake for even assembly. One cake should be placed on a serving plate or a cardboard cake circle. Spread a thick layer of filling over the top of the cake. Place the second cake on top of the first and cover with a thick layer of filling. If desired, frost the sides and serve.
In a medium saucepan, whisk together the coconut milk and brown sugar, then heat over medium-high heat until just boiling. Reduce the heat to medium and slowly drizzle in the cornstarch mixture, whisking constantly. Cook, whisking frequently, until the mixture thickens to the consistency of pudding, about 5 minutes. Remove from the heat and stir in the vanilla extract, pecans, and coconut flakes. Allow to cool slightly before chilling in the refrigerator for 3 hours, or until cool to the touch.
To make the cake: Preheat the oven to 180°C/350°F. Lightly grease two 9-inch round cake pans and line the bottoms with parchment paper.
In a large mixing bowl, combine the flour, sugar, cocoa, baking soda, and salt. In a separate bowl, combine the coconut milk, oil, vinegar, and vanilla extract. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.
Fill each prepared cake pan with batter in an even layer. Bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out dry with a few crumbs attached. Make a point of rotating the cakes halfway through the baking time. Allow the cakes to cool completely before assembling them.
To assemble the cake: When the cakes have completely cooled, run a knife around the inside edge of each cake pan to loosen, and then gently unmould the cake. If desired, peel off the parchment paper and slice the dome of the top of each cake for even assembly. One cake should be placed on a serving plate or a cardboard cake circle. Spread a thick layer of filling over the top of the cake. Place the second cake on top of the first and cover with a thick layer of filling. If desired, frost the sides and serve.
