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!

Ingredients:

  • 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

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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

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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

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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.

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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

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Sprinkle the rest of the walnuts on top

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