German Carob Chocolate Cake
Indulge in the rich, nutty flavors of this German Carob Chocolate Cake, a creative twist on the classic German Chocolate Cake that swaps traditional cocoa for carob powder, offering a naturally sweet, caffeine-free alternative. This moist, tender cake is layered with a luscious caramel-coconut-pecan topping made with sweetened condensed milk, creating a decadent combination that’s perfect for any occasion. The earthy undertones of carob paired with the crunchy pecans and chewy coconut deliver an irresistible flavor profile that stands out in any dessert spread. Easy to make with straightforward steps, this show-stopping cake is ideal for holidays, birthdays, or simply treating yourself. Whether you're a carob enthusiast or new to this ingredient, this recipe is bound to become a favorite! Keywords: carob chocolate cake, German chocolate cake twist, coconut pecan topping, carob dessert recipes, decadent layered cake.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 0.75 cups Carob powder
- 0.75 cups Unsalted butter, softened
- 1.5 cups Granulated sugar
- 4 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Buttermilk
- 1 cup Unsweetened shredded coconut
- 1 cup Chopped pecans
- 1 14-ounce can Sweetened condensed milk
- 0.25 cup Softened butter (for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and carob powder. Set the dry mixture aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes using an electric mixer.
Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Stir in the vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until incorporated. Do not overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully transfer the cakes to a wire rack to cool completely.
While the cakes are cooling, prepare the topping by combining the sweetened condensed milk, softened butter, shredded coconut, and chopped pecans in a medium saucepan.
Cook the topping over medium heat, stirring constantly, until it thickens and turns golden brown, about 10 minutes. Remove from heat and let it cool slightly.
Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread a generous amount of the caramel-coconut-pecan topping over the top.
Place the second cake layer on top and spread the remaining topping over the entire top surface of the cake.
Optional: Garnish with additional chopped pecans or toasted coconut for extra flair.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld. Serve at room temperature and enjoy!
Nutrition Facts
Calories |
6998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 394.0 g | 505% | |
| Saturated Fat | 210.1 g | 1050% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 1424 mg | 475% | |
| Sodium | 4635 mg | 202% | |
| Total Carbohydrate | 836.1 g | 304% | |
| Dietary Fiber | 68.2 g | 244% | |
| Total Sugars | 584.2 g | ||
| Protein | 110.6 g | 221% | |
| Vitamin D | 8.7 mcg | 44% | |
| Calcium | 2018 mg | 155% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 4092 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
