Sweet Laurel German Chocolate Cake Recipe
Ingredients
- Coconut oil for greasing the pans
- 2 1/2 cups blanched almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt they call for Himalyan pink salt
- 4 ounces 100% cacao unsweetened baking chocolate melted (To melt chocolate, I like to do this in a double boiler or in a heat-proof bowl set over a pot of simmering water.)
- 1/2 cup brewed coffee
- 3 large eggs I brought mine to room temperature
- 1 cup pure maple syrup
- 1 Tablespoon apple cider vinegar
- 1/4 cup coconut yogurt store bought (I used Cocoyo) or homemade
- 1 Tablespoon pure vanilla extract
- 2 cups coconut pecan frosting recipe below - I used the whole recipe in this cake
- toasted coconut for garnish
- pecan halves for garnish
Instructions
- Preheat the oven to 350 degrees. Line two 6-inch cake pans or one 8-inch pan with parchment paper rounds, then grease the sides of the pans with coconut oil.
- In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, whisk the melted chocolate, coffee, eggs, maple syrup, vinegar, coconut yogurt, and vanilla until well blended. A little at a time, add the dry ingredients to the wet, stirring to create a smooth batter.
- Divide the batter evenly between the prepared pans and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Invert the cakes onto a rack and allow to cool completely while you prepare the frosting.
- To build the cake, slice the cake layers in half horizontally, creating four layers. Place one layer on a cake plate and smooth 1/2 cup frosting over the entire surface. Add a second layer and spread with another 1/2 cup frosting. Continue with all four layers, spreading extra frosting on top. If making an 8-inch cake, slice in half, creating two layers, and serve with 1 cup of frosting spread on each layer. Garnish with toasted coconut and pecans.
Notes
Coconut Pecan Frosting
makes 3 1/2 cups 1 cup full-fat coconut milk
1 cup pure maple syrup
1/2 cup unrefined coconut oil, melted
3 large egg yolks, lightly beaten
1/8 teaspoon Himalayan pink salt
1 1/2 teaspoons vanilla extract
1 1/3 cups unsweetened shredded coconut
1 cup pecans, lightly toasted and finely chopped 1. In a medium saucepan, combine the coconut milk, maple syrup, coconut oil, egg yolks, and salt. Cook over medium heat, stirring constantly, until the mixture is bubbly and thickened or reaches 170 degrees on a candy thermometer, about 20 minutes. Remove from the heat and add the vanilla.
2. Stir in the coconut and pecans. Continue stirring until cooled and thick enough to spread, about 1 hour. The frosting will keep in a sealed container in the fridge for up to a week.
makes 3 1/2 cups 1 cup full-fat coconut milk
1 cup pure maple syrup
1/2 cup unrefined coconut oil, melted
3 large egg yolks, lightly beaten
1/8 teaspoon Himalayan pink salt
1 1/2 teaspoons vanilla extract
1 1/3 cups unsweetened shredded coconut
1 cup pecans, lightly toasted and finely chopped 1. In a medium saucepan, combine the coconut milk, maple syrup, coconut oil, egg yolks, and salt. Cook over medium heat, stirring constantly, until the mixture is bubbly and thickened or reaches 170 degrees on a candy thermometer, about 20 minutes. Remove from the heat and add the vanilla.
2. Stir in the coconut and pecans. Continue stirring until cooled and thick enough to spread, about 1 hour. The frosting will keep in a sealed container in the fridge for up to a week.