Tuesday 3 March 2020

German Chocolate Cake

Chocolate sponge with a caramel-ly, coconutty, pecan-y filling! 

When I first discovered that such a cake could exist I had an OMG moment. I can't believe I've never heard of it before. Chocolate with coconut and pecans, delicious! And oh my it did not disappoint. If you don't like any of those aforementioned ingredients this rally isn't for you, which is a shame as it's the best chocolate cake I've ever had. 

Did you know the so-named German cake isn't even German originated? Samuel German was an English-American chocolate maker who developed a different type of chocolate to be used in baking instead of the usual sweet stuff they were using in the 19th century. The recipe for the cake didn't come about until 1957 and I am not even sure how the filling was created but I am not complaining!
I highly recommend this recipe, if you do anything this weekend you NEED to make this.

Check out my other Chocolate recipes for more inspiration!

Chocolate Hazelnut Layer Cake
Ultimate Chocolate Cake
Mocha Layer Cake


Prep: 15 minutes
Cook: 35-40 minutes for the cake / 5-10 minutes for the filling
Serves: 8-10 


Chocolate cake recipe 
200g Light brown sugar
3tbsp Cornflour
125g Pecans chopped + more for topping
80g Dessicated coconut
100g Coconut oil melted
½ Coconut milk about 200ml


✿Make my ultimate chocolate cake recipe then leave to cool whilst you make the filling.
✿Toast the pecans and coconut in a frying pan for a few minutes trying not to burn. Leave to the side.
✿In a saucepan over a medium heat, add the brown sugar, coconut oil and coconut milk and stir together. 
✿Once the sugar has dissolved stir in the cornflour and reduce the heat and let it thicken about 5 minutes - stir regularly
✿Add the pecans and coconut milk and stir together and heat a further 2-3 minutes then remove from the heat and let it cool completely. 
✿Assemble the cake. I cut my cake layers in half so I had x4 thin cake layers OR  you can just keep the x2 thick cake layers. 
✿Spread the filling on the cake then top with the next layer. I added extra pecans around the cake and then sprinkled a bit of coconut on the top. Best served a room temperature. Enjoy!



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