german chocolate cake

 

As it is Valentine's Day, I wish to keep in the spirit of this holiday by sharing my latest love affair in the kitchen with this german chocolate cake!   And I can't think of a better day to unveil this recipe creation, as we celebrate love, chocolate and all that is sweet.  My gift to all of you is this nutritious, though extremely decadent, chocolate cake filled with cherry love!

Oh and if you're feeling like you'd rather have cupcakes, you can use this batter as is and just bake them for approximately 25 minutes at 350° fahrenheit.

 

coconut pecan frosting ingredients

1 cup raw cashews, soaked 2 to 4 hours

1/2 toasted coconut flakes 

1/2 chopped pecans (soaked 6 to 8 hours if desired)

1/2 cup unsweetened plant-based milk

6 Medjool pitted dates

3 tablespoons coconut oil

1 teaspoon raw vanilla bean powder or 2 teaspoons vanilla extract

pinch of sea salt

 

Preheat oven to 350° fahrenheit.  Spread the coconut flakes out on a baking sheet and toast for 5 to 7 minutes until lightly golden in color.  Remove from the oven and set aside to cool.

Add the rest of the ingredients except for the coconut flake and pecans to a high speed blender and blend until smooth and creamy.  Scrape the frosting into a bowl and then stir in the toasted coconut flakes and pecans.  Cover and refrigerate 3 to 4 hours.  This can be made a day in advance to save time.

 

cherry filling ingredients

1 cup fresh or frozen pitted cherries

6 Medjool dates pitted

2 teaspoons Grand Marnier or liqueur of choice (optional)

5 cherries (set aside for finishing the cake)

 

Add all of the ingredients to a high speed blender and blend until smooth.  Place in a bowl, cover and refrigerate for 3 to 4 hours. This can also be made a day in advance.

 

batter ingredients

2 tablespoons ground chia seeds

2/3 cup water

1 can full-fat coconut milk (13.5 ounces)

1/4 cup maple syrup

1 tablespoon apple cider vinegar

1 cup oat or sorghum flour

1/2 cup buckwheat or brown rice flour

1/2 cup blanched almond flour 

1/4 cup raw cacao powder

1/4 cup coconut palm sugar or other sugar of choice

2 tablespoons arrowroot, potato or tapioca starch

1 teaspoon raw vanilla bean powder or 2 teaspoons pure vanilla extract

1 teaspoon cinnamon

1 teaspoon cardamom powder

1 teaspoon baking soda

1/2 teaspoon fine grain sea salt

 

Preheat oven to 350° Fahrenheit. Position a rack in the lower third, just below center, of the oven. Grease two 6-inch or 8-inch round cake pans (depends on the how tall you like your cake!) and set aside.  

Add the chia seeds to the 2/3 cup water, stir and set aside.  In a large bowl or stand mixer, cream the coconut milk, sugar, maple syrup and vanilla until light and fluffy.  Next add the chia seed mixture and vinegar and blend another 30 seconds on high.  In a separate bowl, whisk the dry ingredients together until mixed.  Sift the dry ingredients into the wet and gently fold.  Quickly pour the batter into the pans and place in the oven on the middle rack. Bake in the oven for 50 to 55 minutes or until your cake tester comes out clean.  Let the cake cool for about 10 minutes on a wire rack, then turn out from the pans and let cool completely.  For the best results, place the cake on a plate or tray and refrigerate for at least one hour before frosting.

Remove the cake, frosting and filling from the refrigerator.  Place the bottom layer on a cake pedestal or large plate.  Spread the cherry filling over the bottom cake layer leaving a 1/4 inch distance from the edge.  Place 4 cherries in the center of this layer - this will keep the the top layer from sinking too much into the filling. Then add the top layer and begin to spread the frosting over the top with an offset spatula. Continue to frost the sides until the entire cake is covered.  Dust the last remaining cherry with a bit of confectioner's sugar and place on top of the cake.  Slice and enjoy immediately!

 

 

This cake should be kept refrigerated and will last up to 5 days. It can also be frozen to be indulged in another day.  

 

 

"Harmony is pure love, for love is a concerto."

~ Lope de Vega

 

 

 

 

 

Comments

[Elle @ Only Taste Matters]

This looks divine! I'd love for you to share it at Savoring Saturdays! http://onlytastematters.com/082815ss/

[KESH]

Hi Elle,

Thanks! I just submitted the cake recipe to Savory Saturdays. :)

+Karen