This is a recipe for a simple German chocolate cake. Not German as in pecan frosting and German’s chocolate but German as in well, Germany.
I didn’t come up with this recipe myself, in fact, it’s all over the internet in many different versions. Usually it goes like 200 g of this, 200 g of that, etc., which makes the recipe the equivalent of an US pound cake.
I guess the only new thing about my cake is that the recipe calls for whole spelt flour, some unrefined brown sugar and that it is vegan. If you look at the picture, you might think the cake is very dense, but it is definitely not. It is moist with a light melt in your mouth like texture. And of course it has lots of chocolate flavour!
Simple Chocolate Cake
240 g (2 cups) whole spelt flour
1 tablespoon baking powder
1/4 teaspoon salt
200 g (3/4 cup + 3 tablespoons) coconut oil, chopped*
150 g (5.3 oz) bittersweet chocolate, chopped
2 tablespoons instant coffee powder
100 g (1/2 cup) sugar
100 g (1/2 cup) muscovado/mascobado sugar
240 g ( 1 cup) silken tofu
* I use refined but non-hydrogenated coconut oil. In Germany it is available in almost every supermarket in 250 g blocks. You can also get this kind of oil at Asian grocery stores, where it is usually sold in glass jars or bottles.
Preheat oven to 180°C (350°F) and grease a loaf pan.
Add flour, baking powder, and salt to a bowl and stir until well mixed.
In a small saucepan combine coconut oil and chocolate. Melt over low heat, stirring constantly. Set aside and let cool to room temperature.
In a bowl, combine coffe powder, sugars and tofu. Blend until smooth. You can use a handheld blender or your handheld mixer for this. Add chocolate mixture and blend again. Pour wet ingredients into dry and beat with your handheld mixer until smooth, about 30 seconds. Pour into loaf pan and bake for 55 minutes. Check the cake from time to time and if the top gets to dark, cover with aluminium foil. After the baking time is up, a toothpick probably won’t come out totally clean, but don’t worry about that. Let the cake cool for 20 minutes, remove from pan and let cool completely.
To make the frosting combine 100 g of bittersweet chopped chocolate with 1 tablespoon of coconut oil or margarine and melt in a water bath. Stir until smooth and frost the cake. Let cool until the frosting is dry.