Misleading title? Maybe. I have no idea. I’ve never tasted ‘German Chocolate Cake’. I’d never even heard of it until I saw it mentioned by accident somewhere. However, after reading some recipes I basically figured out it was a moist dark chocolate cake. What’s not to like? I guess the thing that makes it stand out is its slightly caramel-like flavour, and its traditional pecan and coconut frosting. So, I did my best to emulate that, and this was the result! I was very pleased with it. I may never know if it tastes like German Chocolate Cake, but to be honest, I don’t care. This is a pretty good chocolate cake for being dairy, grain and sugar-free, and its likely to form the base of any chocolate cake I make in the future. I reckon it would also make great brownies if you added extra egg yolks/coconut oil to make it even richer and gooey-er.
To make about 8 cupcakes (‘jumbo’-sized), I used: 3 eggs, 1/4 cup tahini, 1/4 cup date paste, 1/4 cup thick coconut milk, 1/3 cup coconut oil, 3/4 tsp baking soda, 1.5 tsp apple cider vinegar, 1/3 cup coconut flour, 1 tsp instant coffee, 3 tbsp cacao powder.
I mixed the wet ingredients into the dry ones, and baked at 350F for about 22 minutes.
When cooled, I added the topping. At first, this was quite thick and I was planning to mould it into cute little shapes with a cookie cutter to decorate. However…they looked quite pathetic.
So I added more coconut milk and blended until smooth to make a thick, buttercream-like frosting, and piped it onto the cupcakes. The frosting isn’t very sweet, and I actually like these cupcakes plain more than with the frosting. But I like the frosting by itself too 😀
Who am I kidding, I just like cake. In general.
Anyway, the final ‘recipe’ for the frosting was: 3/4 cup pecans, 3 tbsp coconut oil, 2 tbsp fresh shredded coconut, 2 tbsp tahini, 2 tbsp honey, 3 dates, 1 tbsp water and about 3 tbsp thick coconut milk. It made more than enough to cover all of the cupcakes, with a bit left over. Perfect for me to eat 😀