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German Chocolate Cake

This German Chocolate Cake is a dense chocoate cake filled with a sweet coconut and peacan caramel frosting. It's made with 2 hidden veggies making it everyones favourite dessert.
Prep Time1 hr
Cook Time35 mins
Total Time6 hrs
Servings: 16
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    German Chocolate Cake

      Chocolate Cake

      • 2/3 Cup Coconut Flour
      • 1/2 Cup Cocoa unsweetened
      • 1/2 teaspoon Baking Soda
      • 1/2 teaspoon Salt
      • 3 teaspoons Baking Powder
      • 6 Eggs
      • 1/2 Cup baked and pureed Sweet Potato or 1/2 Cup steamed and mashed Cauliflower or 1 1/2 Cups grated Zucchini squeezed to remove excess moisture
      • 1/2 Cup Maple Syrup Rice Malt Syrup can be substituted
      • 3/4 cup Milk of choice
      • 2 teaspoons Vinegar or lemon juice
      • 2 teaspoons Vanilla Extract

      Pecan and Coconut Caramel Frosting

      • 1 1/2 Cups Coconut Cream
      • 1/2 Cup Maple Syrup
      • 2 teaspoons Vanilla Extract
      • Dash of Salt
      • 1 Cup chopped Pecans
      • 1 Cup Desicatted Coconut

      Chocolate Frosting

      • 1 Cup pureed Sweet Potato to cook Sweet Potato; place whole in a moderate oven and bake for 60 minutes, or until soft and squishy. Wait til cooled then remove the peel and use the mushy sweet potato
      • 3 teaspoons Vanilla Extract
      • 3 Tablespoons Maple Syrup/Rice Malt Syrup
      • 2 Tablespoons melted Coconut Oil
      • 1/2 Cup Cocoa sifted- or at least no lumps
      • Optional
      • 1-3 Tablespoons Coconut Cream if too thick

      Instructions

      INSTRUCTIONS

        German Chocolate Cake

          Chocolate Cake

          • Preheat oven to 175C/350F
          • Grease 2 8 inch (20cm) cake tins.
          • Sift the coconut flour, cocoa, baking powder and baking soda in a small bowl. Add the salt and set aside.
          • In the bowl of a stand mixer with whisk attachment, whisk the eggs for 5 minutes, or until fluffy.
          • Using a blender or a hand blender, mix the milk and the veggie together. This makes it less obvious in the cake!
          • Add the chosen veggie/milk mix, maple syrup, vinegar and vanilla extract and continue to mix until combined.
          • Add the dry ingredients into the wet ingredients.
          • Mix on low speed until the dry ingredients are incorporated – about 30 seconds. Scrape down sides of mixing bowl (you may need to do this a couple of times) and beat cake batter on medium/high speed for about 1 minute so that the batter is fluffy.
          • Pour the batter equallyinto the 2 tins and smooth out the tops.
          • Bake for 20 to 25 minutes or until a toothpick inserted in the centre comes out clean. Allow the cake to cool in the tin before removing.
          • Once the cakes has cooled completely, remove from the tin and place 1 cake on a serving plate.
          • Spread 1/2 of the Pecan and Coconut Caramel Frosting over the first cake. Place the 2nd cake on top.
          • Spread the Chocolate Frosting over the top and sides of the cake, keeping 1/2 to 3/4 of a Cup for the decorative piping (not required by very pretty!).
          • Spread the remaining Pecan and Coconut Caramel Frosting over the top of the cake, being careful not to mix it into the frosting. Dolloping tablespoons of the mixture on top of the frosting so that it doesn't need to be spread very far can help.
          • Take the remaining Chocolate Frosting and, using a small/medium 5 star piping tip, pipe around the edge of the cake.
          • If desired, sprinkle some more pecans, coconut and even cocoa over the top of the cake.
          • Serve immediately or store in the fridge.

          Pecan and Coconut Caramel Frosting

          • Place coconut cream and maple syrup in a saucepan over medium/high heat. Bring mixture to boil, then reduce to medium heat.
          • Allow the mixture to simmer until quite thick and dark golden in colour. Stir regularly to prevent burning. This will take 15-30 minutes (depending on your cook top)
          • Add vanilla and salt and continue to cook on medium heat for another 2 minutes. The caramel will be dark golden in colour and delicious.
          • Allow the caramel to cool for 5 minutes then stir in the nuts and desicatted coconut. Allow the frosting to cool and thicken in the fridge for at least 30 minutes before using.

          Chocolate Frosting

          • Place all the ingredients into a blender and mix until smooth.
          • Add the extra cream if desired.
          • Use immediately or place in the fridge.
          • The frosting tastes better after 24 hours (and improves with age) as the sweet potato flavour lessens. If using it immediately add 1-2 Tablespoons extra of sweetner and cocoa.

          Notes