German Carob "chocolate" Cake

Recipe by Mom2Eight
READY IN: 1hr 30mins




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