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    You are in: Home / Recipes / German Carob "chocolate" Cake Recipe
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    German Carob "chocolate" Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    1 hrs

    30 mins

    Feingold Mom's Note:

    My son is allergic to chocolate and so I have perfected a carob cake that tastes just like a German Chocolate Cake. and I must say this is the best tasting GCC that I have EVER tasted! Every time I bake this it is gone within a day and the kids are asking for more. For faster decoration and preparation time, you can leave out the ganache and just use the filling for the "icing". I tend to do this a lot to save time. Just remember to have a thin layer running down the sides or the icing with collapse/fall to the bottom from all the nut weight.

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    Ingredients:

    Servings:

    Units: US | Metric

    CAKE

    FILLING

    GANACHE

    • 5 1/2 ounces butter
    • 2 cups whipping cream
    • 1 lb carob chocolate bar (or Sunspire carob chips)
    • 1 cup chopped pecans, for sprinkle

    Directions:

    1. 1
      For cake: Put oven on to 350°. Grease and flour two 8-inch cake pans.
    2. 2
      In a large bowl, mix together first five (dry) ingredients. Make well in bowl for wet ingredients.
    3. 3
      In a separate medium bowl, mix together oil, milk and eggs. Pour into the well in dry ingredients.
    4. 4
      As you begin to beat the batter, add the cup of hot coffee. Beat until well mixed then for two minutes on high.
    5. 5
      Pour into prepared pans. Bake for 30 minutes or until toothpick placed in center comes out dry.
    6. 6
      Cool for 10 minutes. Remove from pans and continue to cool on racks until completely cooled. Finish by icing with Ganache and filling that follows:.
    7. 7
      FILLING: In a medium size saucepan, combine sugar, cream, egg yolks, butter and vanilla.
    8. 8
      Cook over medium heat for about 12 minutes until thickened, stirring continuously.
    9. 9
      Add coconut and chopped pecans and mix well to incorporate.
    10. 10
      Remove saucepan from heat and beat with a whisk until frosting is of spreading consistency.
    11. 11
      Place the first layer of cake on a large plate.
    12. 12
      Spread filling over and then place the second layer of cake on top.
    13. 13
      Again, spread over with filling and continue with the third layer.
    14. 14
      Complete spreading the filling over the entire layered caked until all filling is used.
    15. 15
      GANACHE: In a medium size saucepan, combine butter and cream and bring to a simmer on medium heat about 4 minutes, stirring continuously.
    16. 16
      Chop chocolate and place in a separate bowl.
    17. 17
      Pour hot butter/cream sauce over chocolate and whisk until chocolate is melted and mixture is smooth.
    18. 18
      Spread ganache over cake and down the sides using a spatula or an icing spreader until all ganache is used.
    19. 19
      Sprinkle top and sides with chopped pecans.
    20. 20
      Place cake in refrigerator until ganache is set.

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    Nutritional Facts for German Carob "chocolate" Cake

    Serving Size: 1 (320 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 1305.1
     
    Calories from Fat 896
    68%
    Total Fat 99.6 g
    153%
    Saturated Fat 45.4 g
    227%
    Cholesterol 320.2 mg
    106%
    Sodium 565.0 mg
    23%
    Total Carbohydrate 100.9 g
    33%
    Dietary Fiber 4.6 g
    18%
    Sugars 77.1 g
    308%
    Protein 10.8 g
    21%

    The following items or measurements are not included:

    carob powder

    carob chocolate bars

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