German Chocolate Cake
Use a 9x13 2-inch deep baking tin, two 30 cm round sandwich tins or 24 cupcakes. Double the frosting recipe if you are going to bake as a layer cake.
Servings: 1 cake
Ingredients
Cake
- 400 grams caster sugar
- 300 grams plain flour
- 150 grams cocoa powder I used Cadbury Bournville Cocoa
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 & 1/2 teaspoon bicarbonate of soda
- 200 ml milk whole or semi-skimmed
- 2 large eggs
- 100 ml vegetable oil
- 2 teaspoons vanilla extract
- 200 ml hot water
Frosting
- 200 ml evaporate milk see Tips
- 200 grams caster sugar
- 3 large egg yolks beaten (reserve the whites for another use)
- 75 grams butter unsalted, room temperature, use real butter
- 1 teaspoon vanilla extract
- 1 tablespoon cornflour
- 100 grams desiccated coconut
- 100 grams pecans chopped
Equipment
- KitchenAid Artisan Stand Mixer
- Large, Non-stick Sauce Pan
Instructions
Cake
- Prepare the cake tins
- Prepare Kitchenaid Artisan Mixer with the paddle attachment
- Pre-heat a fan oven to 170C
- In the mixer bowl, add flour, sugar, cocoa, baking powder, baking soda, and salt. Stir with spoon until well combined.
- Add all remaining cake ingredients EXCEPT the hot water to the bowl.
- Turn on the mixer to medium and beat ingredients together until well combined.
- Turn mixer to low and slowly add in the hot water.
- After water is combined, keep mixing for another 1 - 2 minutes.
- Pour into prepared tins and bake until done. Time will vary depending on your oven and cake tin selection. Cupcakes check at 15 minutes, cakes check at 30 minutes.
- Remove from oven and let cool 15 minutes before turning the cakes out of their tins (if desired) and let the cakes cool completely before frosting.
Frosting
- Check your ingredient amounts. Remember to double the frosting recipe if you are making a layer / sandwich cake.
- In a large saucepan combine evaporated milk and cornstarch and mix well.
- Add sugar, egg yolks, butter and vanilla.
- Cook on medium until frosting achieves a slow boil. Then stir constantly for about 10 minutes until the frosting is thick.
- Remove from hob.
- Mix in pecans and coconut.
- Let frosting cool completely but ensure it is at room temperature when ready to frost the cake(s).
Presentation & Plating
- Set cake in fridge for a minimum of 30 minutes to set the frosting.
- This is necessary if making a layer cake else it may spill all over when slicing. Optional for cupcakes and sheet cake but it does ensure easy cutting and plating of the cake.
Notes
Tips:
- You can make the frosting a day ahead and pop it in the fridge.
- Make sure butter is at room temperature before starting the frosting
- If you don't have evaporated milk, you can use whole or semi-skimmed. Just double the amount and let it simmer until the quantity of evaporated milk is achieved.
- Ensure the cake is cool before frosting
- Store in the fridge until serving
- Always make a cheeky ramekin dish for yourself and share the big cake