Cakes & Desserts

German chocolate cake

About the recipe for German chocolate cakeMoist, flavourful sponge cake with caramel cream, nuts and coconut – a treat for the whole family!


  • Dark chocolate 120g
  • 270g flour
  • cocoa powder 70g
  • unsweetened
  • coffee 240 ml
  • warm (unsweetened)
  • milk 290 ml
  • 380g soft butter
  • 100g cream
  • 600g sugar
  • 200g for the cream
  • egg 5 g
  • baking powder 1.5 tsp.
  • 0.5 tsp. soda
  • salt 0.5 tsp.
  • walnuts 240 g
  • condensed milk 240 ml
  • egg yolks 3 pcs.
  • coconut chips 100 g
  • vanillailla 1 tsp.
  • lemon juice 1 tbsp.

directions :

Break the chocolate into pieces. Turn the oven on to a preheated 180 degrees. Mix the milk with 1 tbsp lemon juice and leave to stand for 10 minutes

Pour 50 ml of milk into a small saucepan and add the chocolate. Melt, remove from the heat and cool to room temperature

For the dough, sift together the flour, add the cocoa powder, salt, baking powder and baking soda in a bowl.


Mix the milk and lemon juice with the coffee. I have a brewed coffee, you can also make instant coffee.

Add the coffee to the flour mixture in three steps. Whisk until smooth

With a mixer whisk 280g butter until smooth and creamy. Add 400g sugar and continue to whisk until the mixture is fluffy (3-5 minutes).

Add the 5 eggs one at a time, beating after each egg


Mix the mixture with the melted chocolate

Add butter, egg and chocolate mixture to the dough, mix well. Divide the dough into 3 equal parts. Grease a baking dish with oil. Bake for 30-45 minutes at 180 degrees.

The cakes are quite soft, it is better to use a split mould. Gently lay out on a buttered surface to prevent them sticking, then allow to cool completely.

Chop the walnuts in a blender.


Make the cream. For this we take a saucepan with thick bottom and combine sugar, condensed milk, egg yolks, butter. Cook over a low heat, stirring constantly until boiling, then remove from the heat.

Add the nuts, vanilla and coconut to the cream. Allow to cool.

Put one cake on a large plate, cover with the cream, repeat with the second and third cake. Top the cake with the remaining cream. Do not cream the sides of the cake

Sprinkle the rest of the walnuts on top


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