GERMAN CHOCOLATE CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

1 3⁄4 cups (230 g) (8.1oz) flour

1 cup (70 g) (2.5oz) cacao

1 cup (220 g) (7.8oz) sugar

2 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

1 tsp vanilla extract

6.5 ounces (220 g) soy milk

1⁄2 cup (100 g) (3.5oz) sunflower oil

FOR THE FILLING

1 cup (200 g) (7.1oz) brown sugar

1 cup (200 g) (7.1oz) vegetable cream

1⁄4 stick (30 g) (1.1oz) margarine

5 ounces (140 g) grated coconut

1 1⁄3 cups (200 g) (7.1oz) walnuts

FOR THE DECORATIONS

3⁄4 cup (200 g) (7.1oz) vegetable cream

7 ounces (200 g) (7.1oz) 70 percent chocolate

3⁄4 cup (200 g) (7.1oz) vegetable whipping cream to place on top

NUTRITIONAL VALUES

Calories: 353kcal
Fat: 22.5g (4.4g S.Fat)
Carbs: 42.4g
Protein: 4.2g
Sugar: 22.7g
Sodium: 188mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, cacao, baking soda, salt, and baking powder). Combine the soy milk, oil, and vanilla extract in a mixing bowl. Whip the mixture with a wire whisk. Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for about 24 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Keep in a cool place for at least 8 hours.

To begin making the filling, finely chop the walnuts with a knife. Make a dry paste with the cream, brown sugar, margarine, coconut, and chopped walnuts. Refrigerate it for at least 2 hours. Cut the cupcakes in half horizontally and spread the filling inside. Refrigerate for one hour after joining both sides.

Boil 3/4 cup (200 g) cream to decorate the cupcakes. Pour the hot cream over the chocolate in a mixing bowl. To make a smooth ganache, whisk all of the ingredients together. Whip the remaining 3/4 cup (200 g) cream and fold it into the ganache until it has the consistency of mousse. Form a quenelle of creamy chocolate mousse with a hot spoon and place it on top of each cupcake.

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.