Carob Cake Food

THE ULTIMATE CAROB CAKE

Steps:

• For cake:
• Put oven on to 350°. Grease and flour two 8-inch cake pans.
• In a large bowl, mix together first five (dry) ingredients. Make well in bowl for wet ingredients.
• In a separate medium bowl, mix together oil, milk and eggs. Pour into the well in dry ingredients.
• As you begin to beat the batter, add the cup of hot coffee. Beat until well mixed then for two minutes on high.
• Pour into prepared pans. Bake for 30 minutes or until toothpick placed in center comes out dry.
• Cool for 10 minutes. Remove from pans and continue to cool on racks until completely cooled. Finish by icing with Buttercream that follows:.
• For Icing:
• Cream butter and shortening with mixer. Add vanilla extract.
• Gradually add confectioners' sugar while continually beating with mixer. Icing will seem dry.
• Add milk continually, mixing and scraping sides of bowl, until icing appears light and right consistancy for icing cake.
• Cover until you are ready to icing.
• Makes about 3 cups.

CAROB SNACKING CAKE

Steps:

• Preheat the oven to 350F and line a 9" square pan.
• Melt the carob chips with 1/2 cup of the soy milk, then mix in the remaining soy milk with the vinegar.
• Stir in honey, oil and flaxseed until well combined. Add vanilla and mix inches.
• Whisk in the carob powder, then the flours, baking soda, baking powder and salt just until smooth.
• Bake for 30 minutes, until it tests done. Cool completely in the pan.
• When cake has cooled completely, make the glaze:.
• Whisk together the cornstarch and cold water in a small dish, set aside.
• Bring the soy milk, corn syrup, stevia and carob to a simmer (with the agar powder if using) and add the cornstarch mixture.
• Cook 1 minute, until thickened, then remove from heat and (if using) whisk in the gelatin.
• Cool 1 minute, then pour over the cake in the pan and let cool completely.
• Store in the fridge.

GERMAN CAROB "CHOCOLATE" CAKE

Steps:

• For cake: Put oven on to 350°. Grease and flour two 8-inch cake pans.
• In a large bowl, mix together first five (dry) ingredients. Make well in bowl for wet ingredients.
• In a separate medium bowl, mix together oil, milk and eggs. Pour into the well in dry ingredients.
• As you begin to beat the batter, add the cup of hot coffee. Beat until well mixed then for two minutes on high.
• Pour into prepared pans. Bake for 30 minutes or until toothpick placed in center comes out dry.
• Cool for 10 minutes. Remove from pans and continue to cool on racks until completely cooled. Finish by icing with Ganache and filling that follows:.
• FILLING: In a medium size saucepan, combine sugar, cream, egg yolks, butter and vanilla.
• Cook over medium heat for about 12 minutes until thickened, stirring continuously.
• Add coconut and chopped pecans and mix well to incorporate.
• Remove saucepan from heat and beat with a whisk until frosting is of spreading consistency.
• Place the first layer of cake on a large plate.
• Spread filling over and then place the second layer of cake on top.
• Again, spread over with filling and continue with the third layer.
• Complete spreading the filling over the entire layered caked until all filling is used.
• GANACHE: In a medium size saucepan, combine butter and cream and bring to a simmer on medium heat about 4 minutes, stirring continuously.
• Chop chocolate and place in a separate bowl.
• Pour hot butter/cream sauce over chocolate and whisk until chocolate is melted and mixture is smooth.
• Spread ganache over cake and down the sides using a spatula or an icing spreader until all ganache is used.
• Sprinkle top and sides with chopped pecans.
• Place cake in refrigerator until ganache is set.