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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

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

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	2	cups		1156.56	253.2108	18.802	4.4872
sugar	2	cups		1611.96	403.19199999999995	0.0	0.0
baking soda	2	teaspoons		0.0	0.0	0.0	0.0
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
carob powder	1/2	cup		403.4676	0.0	89.7602	2.2667
canola oil	1/2	cup		963.56	0.0	0.0	109.0
milk	1	cup		148.84	11.6632	7.686	7.9788
egg	2			143.0	0.72	12.56	9.51
water	1	cup	boiling	0.0	0.0	0.0	0.0
coffee	2	teaspoons		6.2775	1.0419	0.2086	0.1458
sugar	2	cups	granulated	639.6	120.016	20.02	9.984
whipping cream	2	cups		700.8	7.104	5.207999999999999	74.184
egg yolk	6			328.44	3.6618	16.1772	27.0708
butter	1	cup		888.7725	40.8368	27.7702	74.844
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
coconut	2 2/3	cups	sweetened flaked sweetened flaked	755.2	32.4907	7.104	71.4453
pecan	2 2/3	cups	chopped	763.5911	143.10399999999998	15.7156	16.0853
butter	5 1/2	ounces		888.7725	40.8368	27.7702	74.844
whipping cream	2	cups		700.8	7.104	5.207999999999999	74.184
carob chocolate bar	1	lb		403.4676	0.0	89.7602	2.2667
pecan	1	cup	chopped	763.5911	143.10399999999998	15.7156	16.0853

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.