German Chocolate Cake
This classic German chocolate cake combines rich layers of chocolate cake with a sweet coconut-nut filling and a dreamy chocolate buttercream.
Ingredients for German Chocolate Cake:
FOR THE CHOCOLATE CAKE:
250g margarine
300g sugar
5 eggs
200ml hot coffee
100ml buttermilk
2 tsp vanilla extract
200g plain couverture
400g flour
100g baking cocoa
2 tsp baking powder
pinch of salt
FOR THE FILLING:
200g sugar
120g butter
300ml condensed milk
3 egg yolks
1 tsp vanilla extract
100g walnuts
100g grated coconut
FOR THE CHOCOLATE CREAM:
400g plain couverture
600ml cream
100g butter
Instructions:
For the sponge mixture, cream together the margarine, sugar and egg yolks. Pour in the vanilla extract, melt the couverture and stir in both as well.
Sift together the flour, baking powder, pinch of salt and baking cocoa. Mix hot coffee with buttermilk. Add the flour mixture and coffee-buttermilk alternately to the batter. Beat the egg whites and fold them into the cake mixture {don’t beat them, otherwise the “fluffiness” will be lost}.
Grease and flour the baking tin and bake at 350° for about 45-60 minutes. Allow the cake to cool completely after baking.
For the filling, bring the condensed milk, sugar, butter, egg yolks and vanilla extract to the boil and allow to thicken. When the consistency thickens, add the coconut flakes and walnuts. Pour the filling into a bowl, let it cool down a bit and put it in the fridge for 2 hours.
For the chocolate cream, bring the couverture, cream and butter to the boil briefly and melt. Pour the cream into a tall container, allow to cool slightly and place in the fridge for 3 hours.
Cut the cooled cake into 2 or 3 crosswise slices, separate and stack alternately with the filling. Note: Do not spread the filling on the top decel yet. Save some filling for the end. Then trim the edges straight down with a long kitchen knife to make a nice round cake.
Whip the chocolate cream with a hand mixer and spread it quite thickly on the sides of the cake first. Leave out the top cover. Smooth everything over with a warm knife. Using the remaining cream and a piping bag, pipe small bonnets around the edge.
Pipe the rest of the filling into the centre and chill the cake for 1 hour.
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