teutonic decadence
this cake was for thadeaus' 25th birthday party. he likes chocolate. he likes coconut. the result? a legendary vegan german chocolate cake.
we used a recipe that was for a single layer chocolate cake and doubled it. the result however was that each layer was way too tall for a double-layer cake, and although we oiled and dusted each pan with powdered sugar, the cake came out unevenly from the pan.
we decided that making two single-layer cakes made more sense and would feed more people. so we frosted each chocolate layer individually with the most decadent carmelized coconut topping ever and chocolate ganache. the frosting covered the uneven parts of the cake and looked impressive!
this also marked the first time we ever used coconut oil in baking. the oil has a slight coconut flavor which adds something to ordinary chocolate, and has a richness that regular vegetable oil can't match.
posted by andrew&kittie @ 9:23 PM
1 Comments:
The Cake:
1 1/2 c. flour
3 tbsp cocoa
1 tsp baking soda
1 c. sucanat
1/2 tsp salt
5 tbsp coconut oil, liquified
1 tbsp apple cider vinegar
1 tsp vanilla extract
1 c. cold soy milk
1/2 c. chocolate chips
Put your flour into a mixing bowl. Add cocoa, baking soda, sucanat and salt-- mix well.
Make three deep holes in the dry mixture. Into one, pour the oil; into the next, pour the vinegar; into the third, pour the vanilla.
Pour the soy milk and chocolate chips into the bowl.
Mix the wet and dry ingredients together until there aren't any lumps. Grease a 9 inch by 9 inch baking pan, or other suitable cake pan, lining the bottom with wax paper. Pour the batter into your pan.
Bake at 350 for about half an hour, test with a fork.
The Frosting:
1/2 c. coconut oil
3/4 c. sugar (preferably not sucanat)
1 1/2 c. shredded coconut
1 c. chopped pecans
1/2 c. soymilk
1 tsp vanilla extract
Boil together all ingredients in a medium to large saucepan over medium-high heat for 12 minutes, stirring constantly. Pour then
spread on cake while frosting is still warm. Let set up for a few minutes before serving.
The Ganache:
3/4 c. soy milk, the thicker the better (think Silk or Silk creamer)
1/4 c. coconut oil
1 1/2 c. dark chocolate (we used Rapunzel's Organic Bittersweet Baking Dollops, but chocolate chips or broken up chocolate bars work fine)
In the top part of a double boiler, place the soy milk and coconut oil, and heat together until the oil melts. Add the chocolate and constantly stir until the chocolate has completely melted and the mixture is very smooth. Let the ganache cool until spreadable and frost the side of the cake.
Post a Comment
<< Home