GERMAN CAROB "CHOCOLATE" CAKE

German Carob

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.

Provided by Mom2Eight

Categories Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 21

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Ingredients

2 cups flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons baking powder
1/2 cup carob powder (I use Chatfield brand)
1/2 cup canola oil
1 cup milk
2 large eggs
1 cup boiling water, with
2 teaspoons instant coffee
2 cups granulated sugar
2 cups whipping cream
6 large egg yolks
1 cup butter
1 teaspoon vanilla extract
2 2/3 cups sweetened flaked coconut or 2 2/3 cups sweetened flaked coconut
2 2/3 cups chopped pecans (medium coarse)
5 1/2 ounces butter
2 cups whipping cream
1 lb carob chocolate bar (or Sunspire carob chips)
1 cup chopped pecans, for sprinkle

Steps:

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.

Nutrition Facts : Calories 1305.1, Fat 99.7, SaturatedFat 45.4, Cholesterol 320.3, Sodium 565, Carbohydrate 100.9, Fiber 4.7, Sugar 77.2, Protein 10.8