Wednesday, September 28, 2011

German Chocolate Cake with Pecan Filling

Last week, we celebrated hubby's birthday! He is a chocolate fan and LOVES German Chocolate Cake!!! I knew I wanted to create a healthy but delicious cake for him so that it would stick with his new crossfit challenge. 

HERE IS WHAT I CAME UP WITH!!!! :) 

German Chocolate Cake Revised
¾ cup 
coconut flour, sifted
½ cup 
cacao powder
1 teaspoon 
celtic sea salt
1 teaspoon baking soda
10 eggs
1 cup 
grapeseed oil
Date mixture (5 dates, pitted, splash of vanilla, water)
1 tablespoon 
vanilla extract
  1. In a small bowl, combine flour, cacao, salt and baking soda
  2. In a large bowl, using an electric hand mixer, blend eggs, oil and vanilla
  3. In a small dish, add 5 dates, pitted, a splash of vanilla and water. Put in the microwave for 30 seconds and take out. Mash with a fork. If it needs to be softened more add back in the microwave for another 30 seconds. You want this mixture to be pure mush! 
  4. Add date mixture to wet ingredients. 
  5. Add dry ingredients into large bowl and continue to blend
  6. Oil (2) 9 inch round cake pans and dust with coconut flour
  7. Pour batter into pans and bake at 350° for 35-45 minutes
  8. Remove from oven, allow to cool completely then remove from pans

Coconut Pecan Filling
1 cup 
coconut milk (canned)
1 cup maple syrup

pinch 
celtic sea salt
5 teaspoons 
arrowroot powder
1 tablespoon water
1 ¼ cup 
coconut oil
1 ½ cups 
unsweetened shredded coconut
1 ½ cups pecans, toasted and chopped

  1. In a medium saucepan, heat coconut milk, maple syrup and salt, simmer for 10 minutes
  2. In a small bowl, combine arrowroot and water to form a smooth paste
  3. Pour arrowroot mixture into saucepan
  4. Whisk the contents of saucepan vigorously and bring to a boil, briefly
  5. Remove pot from heat and very gradually blend in coconut oil
  6. Place pot in freezer for 30-40 minutes, until frosting solidifies and turns white
  7. Remove from freezer and blend again, until fluffy, then stir in shredded coconut and pecans
  8. Spread frosting over cake and serve

Vegan Chocolate Frosting
1 cup 
dark chocolate chips
½ cup grapeseed oil
2 tablespoons maple syrup
1 tablespoon vanilla extract
pinch celtic sea salt

  1. In a small saucepan over very low heat, melt chocolate and grapeseed oil
  2. Stir in agave, vanilla and salt
  3. Place frosting in freezer for 15 minutes to cool
  4. Remove from freezer and whip frosting with a hand blender until it is thick and fluffy

Assembly
1.  After the cakes have cooled completely, remove them from the pans and place one on a pretty serving plate or platter
2.  Spread the Coconut Pecan Filling on top of the first layer cake
3.  Place the second cake on top of the first
4.  Spread the top and sides of the cake with Chocolate Frosting
5.  Cover the top of the cake with Pecan Coconut Filling
6.  Serve

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