I’m thinking back to happier times today. Happier times that were just a couple months ago actually. Waaaaaaahhhhhh … but I digress. Or at least I’ll pretend to for the sake of this blog post.
I had a tiny birthday party back in January at Prime + Proper and their downstairs night club. That’s right I was into clubbing for less than a year. It’s actually a phase I’m looking forward to returning to #sorrynotsorry.
I’m not even sure birthday party is the right categorization. We met some friends for dinner and then a few more friends joined for clubbing. For me, that was a pretty serious party, like the most serious since I was maybe nine.
We actually met the friends who came for dinner and clubbing at P+P Valentine’s weekend 2019. Yes, we made friends. Randomly. And have stayed in touch. I always wanted that to happen and it did and now for the briefest of brief moments, I feel that warm happiness in my soul of the world as I used to know it.
They brought a huge gift box (which now stores purses) with a huge bow. Inside was a birthday sash for me to wear. I didn’t used to be that corny … that into birthdays. In fact once Mom triple checked a restaurant wouldn’t bring a candle with my dessert. What was wrong with me? Gotta celebrate whenever you can. But I loved wearing the sash. I LOVED it.
Though I didn’t explore the box much then, when I got home, I found some stunning plates, serving bowls, and this cake stand. There are those warm and fuzzies returning as I think about how much care and time she took to choose something so specific for me. Something I will cherish for years and years, something that will make me think of that awesome night every time I use them.
I wanted to make something special for that cake stand the moment I saw it.
So I did … this Almost Paleo German Carob Cake. It’s almost paleo because it does have some organic dairy in it. And it’s everything I could have wanted a cake to be. Everything I wanted to welcome this little cake stand to the team.
I have actually never once in my life had German chocolate/carob cake until I made this. It’s a rich, moist cake stacked high with coconut and nut filling and carob frosting. I altered the recipe to bake the cake in a sheet pan so it would fit on the cake stand. In that way, this cake is almost Milk Bar style with the naked sides and crumbled cake, frosting, and filling base.
Honestly, though, that towering stacked cake was only for show. I pulled off the top few layers for serving and saving before it toppled over. That would have been a sad occurrence.
Right now is the perfect time to take on a baking challenge like this since it is a bit time consuming. But there’s nothing like a multi-step cake to take my mind off my troubles. I hope it might help you as well.
If there is anything you’d like to see a recipe for, let me know. I’d be happy to point you in the direction of a recipe here on my blog or one of my blog friends or take on the challenge. Stay safe and happy baking.Print
2 ½ cups paleo flour blend
1 ½ cups coconut sugar
1 cup carob or cocoa powder
1 teaspoon baking soda
1 ½ teaspoons baking powder
3 large eggs
1 ½ cups unsweetened almond milk
1 ½ cups hot strong black coffee
¾ cup olive oil
1 tablespoon pure vanilla extract
1 cup organic heavy cream
1 cup coconut sugar
3 large egg yolks
½ cup coconut butter
1 teaspoon sea salt
1 vanilla bean, scraped
1 cup pecans or walnuts, toasted and finely chopped
1 cup unsweetened toasted coconut, finely chopped
½ cup unsalted organic butter, room temperature
½ cup coconut oil, room temperature
½ cup carob or cocoa powder
¼ cup pure maple syrup
¼ cup tapioca starch
2 teaspoons pure vanilla extract
Unsweetened almond milk as needed for texture
Make the cake. Preheat oven to 350 degrees F. line a half sheet pan with parchment. Oil the parchment. If desired, oil an additional ramekin for a mini cake.
In a large bowl, whisk together the flour, sugar, carob or cocoa, baking powder, and baking soda. Whisk in the eggs, milk, coffee, oil, and vanilla until a smooth batter forms. Pour into the prepared pan and ramekin and carefully transfer to the oven. Bake for about 20 minutes until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs. Cool completely.
Make the filling. In a medium saucepan, stir the cream, egg yolks, sugar, vanilla bean scrapings and pod, and salt over medium heat. Bring to a boil and cook, continuing to stir until thickened slightly, about 5 minutes. Remove from the heat and stir in the butter, coconut, and nuts until butter is melted. Pour into a bowl and cool to room temperature. Filling may also be covered with plastic and refrigerated for up to 3 days. Bring back to room temperature before assembling the cake.
Make the frosting when prepared to assemble the cake. In a large bowl using a hand mixer, a stand mixer would work too, beat butter and coconut oil until combined and fluffy. Slowly add carob or cocoa, followed by maple syrup, tapioca, and vanilla. If the frosting is too thick, slowly beat in almond milk until it is spreadable. Do not refrigerate before assembling the cake – it will get too hard.
Assemble the cake. Using an approximately four inch cutter (I used a bowl), cut rounds of cake out of the sheet pan. Crumble the remaining cake (it’s okay to take some for snacks) into a bowl and mix with some frosting and filling. Form into a round on a cake stand or serving plate. Top with one round of cake. Top with some of the filling. Continue with cake and filling until the cake is used. Top with frosting, and frost the sides if desired.
If you want to make a mini cake, feel free to do so using the ramekin or some of the sheet cakes.
Serve immediately or store in the refrigerator for up to 3 days. Cake may also be frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the refrigerator overnight.