I love when holidays draw closer because that means there’s definitely going to be some amazing desserts around! Amazing desserts like this homemade German Chocolate Cake! Its roots can be traced back to 1852 when American baker Samuel German developed a type of dark baking chocolate for the Baker's Chocolate Company. The brand name of the product, Baker's German's Sweet Chocolate, was named in honor of his name.
For the cake:
1 bar dark chocolate chopped
1 cup coffee 1 and 1/2 cup sugar 1 1/4 stick butter at room temperature 3 large eggs
2 cups all-purpose flour
1 and 1/2 tsp vanilla essence
1 tsp cinnamon powder
2 tbsp cocoa powder
1/2 tsp nutmeg powder
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk, at room temperature
For the filling:
1 stick butter 1/2 cup brown sugar 2 large eggs 1/2 teaspoon salt 1 cup cashew nuts/ almonds/ pecans, toasted and finely chopped (you can use your choice of nuts, I felt cashew to be more chewy and delicate) 1 cup unsweetened coconut
For the chocolate icing:
1 cup mini semisweet chocolate chips
3 cups whip cream/ buttercream frosting
To make the cake:
1. Butter two 9-inch cake pans, then line the bottoms with rounds of parchment or wax paper. Preheat the oven to 350°. 2. In a beater , combine butter and sugar. Start at slow speed and increase gradually. Then add 3 egg yolks and beat until light and fluffy.
3. Keep aside 1 cup of coffee (instant/ ground coffee). Melt dark chocolate chopped in. Stir until smooth, then set without lumps aside until room temperature. 4. With the butter egg mixture, sift together the flour, cocoa powder,baking powder, baking soda, vanilla essence, cinnamon powder, nutmeg powder and salt. 5. Mix and blend together. Finally add 1 cup buttermilk to moisten the cake. 7. Divide the batter into the 3 prepared cake pans, smooth the tops, and bake for about 30 minutes at 350 degrees, and also with additional time at lower temperatures until a toothpick inserted into the center comes out clean. (Use a cake strip as manually prepared in video to get soft leveled cake.) Cool cake layers completely. While the cakes are baking and cooling, make the filling, and icing.
To make the filling:
1. Heat the sauce pan and mix the butter, brown sugar, and egg yolks on medium heat . Add 1/2 cup condensed milk, salt, shredded coconut, and cashew nut pieces and combine it after removing from stove. 2. Mix the mixture well until the flavours are well coated. Cool completely to room temperature. (It will thicken.)
To make the icing:
1. Heat a plain glass bowl for 1 minute. Add 1 cup mini choco chips and again microwave for 1 minute. It will start melting in few seconds. Keep stirring with a whisk or fork until there are no lumps. 2. Take 3 cups of whip cream or butter cream and combine 1 portion of melted chocolate to enter buttercream to get the frosting.
To assemble the cake:Remove the cake layers from the pans and cut both cake layers in half horizontally, using a serrated bread knife. Set the first cake layer on a cake plate. Spread ¾ cup of the coconut filling over the cake layer, making sure to reach to the edges. Set another cake layer on top. Repeat, by spreading ¾ cup of the coconut filling over each layer.
Ice the sides with the chocolate buttercream frosting, then pipe a decorative border of chocolate icing around the top, encircling a decoration of your choice.
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