German chocolate cake
- Liberty Mendez
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Serves 10 - 12
More effort
Prep: 45 mins
Cook: 30 mins
plus cooling time
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Vegetarian
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Ingredients
Nutrition
For the sponge
-
150ml vegetable oil
plus extra for the tin
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250g plain flour
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55g cocoa powder
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1½ tsp baking powder
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1½ tsp bicarbonate of soda
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300g caster sugar
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2 eggs
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150ml buttermilk
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3 tbsp espresso powder
For the filling
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120g unsalted butter
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200g dark brown soft sugar
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400ml evaporated milk
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2 egg yolks
(freeze the whites to use in another recipe)
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115g pecans
finely chopped, plus extra to decorate
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175g desiccated coconut
plus extra to decorate
For the chocolate buttercream
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180g unsalted butter
softened
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350g icing sugar
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40g cocoa powder
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6 tbsp double cream
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Nutrition: per serving
-
kcal951
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fat61g
-
saturates29g
-
carbs90g
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sugars72g
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fibre5g
-
protein9g
-
salt0.6g
low
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Method
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step 1
Oil tw0 deep 20cm loose-bottomed cake tins and line the base with baking parchment. Heat the oven to 180C/160C fan/gas 4. Put the flour, cocoa, baking powder, bicarbonate of soda, sugar and a pinch of salt in a large bowl, and mix together.
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step 2
Whisk the eggs, oil and buttermilk together in a jug, pour into the wet ingredients and mix. Whisk 240ml boiling water from the kettle with the espresso powder until the powder has dissolved, and pour this into the cake batter, whisking until smooth.
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step 3
Divide the batter evenly between the tins and bake for 25-30 mins. Remove from the oven and leave to cool for 5 mins before removing from the tins onto a wire rack.
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step 4
Meanwhile, make the filling. Melt the butter in a saucepan over a medium heat, and stir in the sugar, evaporated milk and egg yolks. Remove from the heat and fold in the pecans and coconut. Pour into a heatproof bowl and leave to cool completely.
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step 5
To make the buttercream, beat the butter, icing sugar and cocoa together until smooth and fluffy. Beat in the double cream until you have a smooth, spreadable buttercream.
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step 6
Use a serrated knife to level the cooled cakes so they are flat on top. Evenly slice the sponges in half so you have four sponge layers.
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step 7
Put one sponge layer on a serving plate, top with a third of the cooled coconut mixture and spread out evenly. Repeat with two more sponge layers and the rest of the coconut mixture, then top with the final sponge layer. Spread a thin layer of chocolate buttercream over the top and side of the cake using a palette knife, then chill for about 1 hr or freeze for 20 mins until the buttercream is set.
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step 8
Spread over the rest of the chocolate buttercream, swirling some on top, if you like. Sprinkle some extra desiccated coconut and pecans on top and around the side.
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