Ingredients for German Carob Chocolate Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 cups carob powder
- Canola Oil
- 1 cup milk
- 4 large eggs
- Boiling Water
- Instant Coffee
- Granulated Sugar
- Whipping Cream
- 4 large egg yolks
- ½ cup (1 stick) unsalted butter
- Vanilla Extract
- Sweetened Flaked Coconut
- ½ cup chopped pecans
- Carob Chocolate Bar
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How to Make German Carob Chocolate Cake
- Preheat oven to 350°F (175°C).
- Grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 cups carob powder, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt.
- Make a well in the center of the dry ingredients.
- In a separate medium bowl, whisk together 1 cup vegetable oil, 1 cup milk, and 4 large eggs.
- Pour the wet ingredients into the well in the dry ingredients.
- As you begin to mix, gradually add 1 cup of hot brewed coffee.
- Beat with an electric mixer until well combined, then beat on high speed for 2 minutes.
- Pour batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- **Prepare the Filling:** In a medium saucepan, combine 1 ½ cups granulated sugar, 1 cup heavy cream, 4 large egg yolks, ½ cup (1 stick) unsalted butter, and 1 teaspoon vanilla extract.
- Cook over medium heat, stirring constantly, for about 12 minutes, or until thickened.
- Remove from heat and stir in 1 cup sweetened shredded coconut and ½ cup chopped pecans.
- Beat with a whisk until smooth and spreadable.
- **Assemble the Cake:** Place one cake layer on a serving plate. Spread half of the filling over the layer. Top with the second cake layer and spread the remaining filling over the top and sides.
- **(Optional Ganache):** In a small saucepan, combine ½ cup heavy cream and 4 ounces semi-sweet chocolate (if not allergy-sensitive). Simmer over medium heat for 4 minutes, stirring constantly, until melted and smooth.
- Spread ganache over the cake, if using, and sprinkle with extra chopped pecans.
- Refrigerate for at least 30 minutes to allow the filling to set before serving.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
308g
Fat
227g
Carbs
33g
