This stand-up German chocolate cake stand has sticky coconut and toasted pecan filling, a very moist and dark chocolate brownie, and a delicious chocolate buttercream on top! Get ready to enjoy the best chocolate cake on the planet.
The German Chocolate Cake, traditionally made with sweet baking chocolate, is unusually decadent and fun. chocolate frosting, it makes my teeth ache.
* Ingredients :
° 1 and 3/4 cup (219 grams) all-purpose flour (spoonful and flat)
° 3/4 cup (65 g) unsweetened natural cocoa powder
° 1 and 3/4 cup (350 g) granulated sugar
° 2 teaspoons of baking soda
° 1 teaspoon baking powder
° 1 teaspoon salt
° 2 teaspoons of espresso powder (optional) *
° 1/2 cup (120 ml) canola or vegetable oil
° 2 large eggs at room temperature
° 3/4 cup (180 g) full-fat sour cream at room temperature
° 1/2 cup (120 ml) buttermilk, at room temperature *
° 2 teaspoons of pure vanilla extract
° 1/2 cup (120 ml) hot water or coffee *
+Coconut and walnut filling
° 1/2 cup (1 stick; 115 g) unsalted butter
° 1 cup (200 g) light or dark brown sugar
° 3 large egg yolks
° 1 can (8 oz, 240 ml) evaporated milk
° 1 teaspoon pure vanilla extract
° 2 cups grated sweetened coconut
° 1 cup (125 g) pecan nuts, chopped
+frost
° Use buttercream with chocolate to make a bare-fried bun
° Use chocolate buttercream to decorate the top and sides
° Decorating optional: roasted coconut and sweetened grated coconut
* Instructions :
Pre-heat oven to 340 ° F (177 ° C). Grease three 9-by-2-inch cake pans, sprinkle with parchment paper, then coat with parchment paper. Parchment paper helps cupcakes release smoothly from pans.
Make the cake: Whisk flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if used) together in a large bowl. Sit aside. Using a hand or stand mixer with a whisk attachment (or you can use a whisk), mix oil, eggs, sour cream, yogurt, and vanilla together until blended. Pour the wet ingredients into the dry ingredients, add hot water or coffee, and whisk or whisk them all until the mixture is completely homogeneous.
Divide the mixture evenly over 3 trays. Bake for 21-25 minutes. Baking times vary, so keep an eye on your time. Cakes are made when a toothpick is inserted in the center and come out clean.
Taking cake out of oven and putting it on a wiire rack. Let it to cooled completely in pan.
When the cake has cooled down, prepare the coconut and coconut filling until it cools and is ready at the same time. Combine butter, brown sugar, egg yolk and evaporated milk in a medium saucepan over medium heat. Whisking until mixture boils. Time boiling, beat continuously until mixture thick, for 5 min. Remove from heat and add vanilla, toasted walnuts and coconut. Allow it to cool completely before layering the cake. It will thick more as it cooled down.
Batching and Frosting: First, flatten the cakes if needed: Using a large serrated knife, cut a thin layer from the top of the cakes to make a flat surface. Discard (or crumble on ice cream!). Placing 1 layer of cake on a cake stand . Cover the top evenly with half of the coconut filling (half a cup and a quarter cup). Cover the second layer and cover the top evenly with the remainder of the coconut filling. Lay 3 cake layer on top. Spread chocolate buttercream in a thick layer on top. Garnish with more coconut and toasted coconut, if desired. Refrigerate for at least 45 minutes before cutting, or the cake may crumble gently while slicing.
Cover the remaining cake tightly and store in the refrigerator for 5 days.