German Chocolate Cake

Source: Elana's Pantry

"Mindfulness has to do above all with attention and awareness, which are universal human qualities....Mediation is the process by which we go about deepening our attention and awareness, refining them, and putting them into practice in our lives" (Kabat Zinn, 1994, p. xvii).

Baking for me today was a mindfulness practice.  Every step of the process, I was aware of me, my breathing, how my belly feels; I was in my body and I was very focused on each step of making this cake.  The result shows that I was definitely rewarded for remembering to breath, be in the moment, and enjoy this process.  When I cook or bake, I am often rushing, trying to just get things done, taking shortcuts, not practicing awareness.  That's why I typically bake cookies or muffins.  They are easy, fast, and really hard to mess up.  When you bake a cake though, you can't really do that; not if you want to have a beautiful, perfect cake.  You have to have the patience to wait for each step to take place; let the frosting sit for the full 45 minutes in the freezer, let the cake completely cool, etc. etc.  So, obviously even though I love making cakes, I don't do it often.  This time, I let each step sort of unfold.  Well, I just wanted to share what an amazing, peaceful process my cake making was today.  Now I will share the recipe.

This week I am exploring cake making.  Later this week I plan to start experimenting with some raw and vegan recipes and I have a raw vegan carrot cake in the plan.  Today, I made the German Chocolate Cake for Rolando's belated birthday.  I told him, now you better say that this cake is better than ANY cake ANY other woman, including your mother, has made for you.

Cake
3/4 cup flour, sifted
1/2 cup cacao powder
1 tsp celtic sea salt
1 tsp baking soda
10 eggs
1 cup grapeseed oil
1 1/2 cups agave
1 TBS vanilla extract

1.  In a small bowl, combine flour, cacao, salt, and baking soda
2. In a large bowl, using an electric hand mixer, blend eggs, oil, agave, and vanilla
3. Add dry ingredients into large bowl and continue to blend
4. Oil 2 9 inch round cake pans and dust with coconut flour
5. Pour batter into pans and bake at 350 for 35-45 minutes (This is what the recipe says, but I baked it at 325 for about 45 minutes.  I find that when I use coconut flour 350 degrees tends to burn the outside of the cake while the middle is not fully cooked.  So, I use a slightly longer time with a slightly lower temperature.  You will have to see what works in your oven.  I'm not sure if it's particular to my oven or if this is just what happens with coconut flour.  I just want you to be aware and watch closely the first time you make something with coconut flour.  If you notice that the edges are getting too brown while the middle is still really gooey, try a lower temperature for a longer time.)
6. Remove from oven, allow to cool completely then remove from pans.

Coconut Pecan Filling
1 cup coconut milk
1 cup agave nectar
pinch celtic sea salt
5 tsp arrowroot powder
1 TBS water
1 1/4 cup coconut oil
1 1/2 unsweetened shredded coconut
1 1/2 cups pecans, toasted and chopped

1. In a medium saucepan, heat coconut milk, agave, and salt, simmer for 10 minutes
2. In a small bowl, combine arrowroot and water to form a smooth paste
3. Pour arrowroot mixture into saucepan
4. Whisk the contents of saucepan vigorously and bring to a boil, briefly
5. Remove pot from heat and very gradually blend in coconut oil
6. Place pot in freezer for 30-40 minutes, until frosting solidifies and turns white
7. Remove from freezer and blend again, until fluffy, then stir in shredded coconut and pecans.
8. Spread frosting over cake and serve

Vegan Chocolate Frosting
1 cup chocolate chunks
1/2 cup grapeseed oil
2 TBS agave nectar
1 TBS vanilla extract
pince of celtic sea salt

1. In a small saucepan over very low heat, melt chocolate and grapeseed oil
2. Sit in agave, vanilla and salt
3. Place frosting in freezer for 15 minutes to cool
4. Remove from freezer and whip frosting with a hand blender until it is thick and fluffy

Assembly
1. After the cakes have cooked completely, remove them from the pans and place one on a pretty serving plate or platter
2. Spread the Coconut Pecan Filling on top of the first layer cake
3. Place the second cake on top of the first
4. Spread the top and side of Chocolate Frosting
5. Cover the top of the cake with the remaining Pecan Coconut Filling
6. Serve

Serves 12

Here is the completed cake.

 Here is the first layer with the pecan coconut filling.