VEGAN GERMAN CHOCOLATE CAKE W/ SALTED CARAMEL PECAN RIBBON
Do you know what today is?
It’s National German Chocolate Cake Day! And Rose Day at Colonial Park in Franklin, NJ.
(Bet you didn’t guess either of those, did you?)
If you can’t make it out to see the roses, don’t fret— you can still celebrate by baking yourself this twist on a classic German Chocolate Cake.
Running through this lightly sweetened vegan chocolate cake is a ribbon of homemade salted pecan caramel. Sandwiched between the three layers is a gloriously sticky coconut milk frosting along with more caramel, pecans and toasted coconut.
And if that isn’t enough flavor for you, throw in some chocolate chips between the layers and top the cake shards of pecan brittle.
I repeat, glorious.
A word to the wise, don’t line your circle pans with wax paper. It works for carrot cake but not so much for this cake— unless you enjoy scraping wax paper with a variety of sharp implements. Use very well greased parchment paper instead.
Onto the million dollar question…
Did German Chocolate Cake originate in Germany? Read more →
MAPLE BALSAMIC STUFFED PORTOBELLO MUSHROOMS WITH HAVARTI + WALNUTS + SPINACH
I’ve never liked mushrooms. Combine the unappealing idea of eating fungi along with a rubbery texture and “earthy” taste (i.e. a polite way of saying they taste like dirt) and now you know why I never particularly dug these decomposers.
Did I think they looked cool? Of course. I always liked the shape as you can probably tell by the drawing below.
I always found mushrooms to posses an unusually alluring aesthetic. Some sort of odd combination of funkiness and beauty.
C’mon, a naturally growing circle of mushrooms is called a fairy ring so I can’t be the only person with mixed feelings about these fascinating organisms
Recently I’ve tried to be a little more open minded and have done some experimentation with mushrooms. Culinary experimentation only, thank you.
In July, I had some sesame flavored enoki mushrooms in ramen. In September, I made an apple-goat cheese risotto with both dried porcini and fresh mushrooms. And just last week I posted the recipe for my cremini mushroom mac ‘n cheese.
But mushrooms were never the main component of any of these dishes. It was time to cast the humble mushroom in the lead role.
My famous curry cream cheese frosting. Or infamous, depending on who you ask.
My family rolls their eyes. One of my friends licks it straight off her arms while helping me frost cupcakes. I have the photos to prove it. Except she’d kill me if I shared them. And you still want the recipe, right? 😉
Some people love it. Some people don’t get it. I hope you love it!
Carrot cake is one of the first types of cakes I ever baked. It’s also one of my family’s favorite cake flavors.
Unfortunately many bakeries and restaurants sell dry carrot cake. And the dryness can’t be hidden by the super sweet frosting that doesn’t even taste like cream cheese. It makes me sad.
What makes me happy is this super moist carrot cake full of crushed walnuts and golden raisins topped with a creamy frosting that gets just a touch of warmth from the curry.