German Chocolate Cake
Source of Recipe
(Recipe by Chef Andrew C. Doyle, The Taphouse Grill, Norfolk, Virginia)
List of Ingredients
For the cake:
6 oz. dried apricots, diced
6 oz. water
3 Tbsp. egg replacer
3/4 cup water
3 cups sugar
3 cups all-purpose flour
1 1/4 cups cocoa
3 tsp. baking soda
1 1/2 tsp. baking powder
3/4 tsp. salt
1 1/2 cups soy or oat milk
3 tsp. white vinegar
2 tsp. vanilla
Recipe
Soak the apricots in 6 ounces of water until soft, then purée the apricot-water mixture.
Whisk together the egg replacer and 3/4 cup of water until foamy.
Place the apricot purée, egg replacer, and sugar in a large bowl and mix with an electric mixer until light in color.
Sift together the flour, cocoa, baking soda, baking powder, and salt. Add to the bowl and mix.
Stir together the soy milk, white vinegar, and vanilla and let stand for about 10 minutes. Add to the bowl and mix until smooth and well blended.
Preheat the oven to 350°F.
Lightly grease and flour three 11"x2" cake pans. Line the bottoms of the pans with parchment paper. Divide the cake batter evenly among the three pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Let cool completely before removing the cakes from the pans.
For the Icing:
2 cups oat milk
2 cups sugar
1 1/2 tsp. vanilla
5 Tbsp. cornstarch
1/4 cup water
2 cups coconut flakes
2 cups walnuts or pecans, chopped
Combine the oat milk, sugar, and vanilla in a saucepan and heat, stirring, until the sugar is dissolved.
Mix together the cornstarch and water to form a paste. Add to the saucepan in a thin stream, stirring until the mixture thickens. Remove from the heat.
Add the coconut flakes and nuts and stir until cool.
Ice one layer of the cake at a time until all three layers are assembled. Pour the remaining icing over the top of the cake. Work it down the sides, using your hands to press the icing into the sides of the cake.
Makes 1 3-layer cake.
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