My Kitchen German chocolate cake https://www.taste.com.au/recipes/german-chocolate-cake-recipe
This impressive cake has everything going for it - it’s moist, jam-packed with interesting flavours and much easier to make than it looks.
25 Ingredients 645g (3 cups) caster sugar 450g (3 cups) plain flour 95g (1 cup) cocoa powder 3 tsp bicarbonate of soda 11/2 tsp baking powder 1 tsp table salt 3 eggs 375ml (11/2 cups) buttermilk 375ml (1 1/2 cups) vegetable oil 375ml (1 1/2 cups) boiling water 2 tsp vanilla extract 150g pecans Coconut flakes, to decorate Caramel spread, to decorate Coconut pecan filling 215g (1 cup) caster sugar 250ml (1 cup) evaporated milk 3 eggs yolks, lightly whisked 125g unsalted butter, chopped 130g (2 cups) McKenzie’s Moist Flakes Coconut 150g pecans, roughly chopped 1 tsp vanilla extract Chocolate buttercream
450g unsalted butter, chopped, at room temperature 600g (4 cups) pure icing sugar, sifted 50g (1/2 cup) cocoa powder, sifted 2 tbs milk 6 Method Steps Step 1
Step 4 To make the chocolate buttercream, use a stand mixer with paddle attachment on medium-high speed to beat the butter for 6-8 minutes or until pale and creamy. Reduce speed to low. Add the icing sugar , cocoa and milk . Beat until well combined. Increase speed to medium-high and beat for 3-4 minutes or until fluffy. Spoon 1 cupful of the buttercream into a piping bag fitted with a 1cm plain nozzle. Spoon another 1 cupful into a piping bag fitted with a large fluted nozzle.
Preheat oven to 180°C/160°C fan forced. Grease two 18cm (base size) round cake pans. Line the bases Step 5 and sides with baking paper. Use a large serrated knife to trim and level the top of Step 2 each cake. Pipe a little buttercream in the centre of a plate. Place 1 cake, cut-side up, on the plate. Whisk together the caster sugar , flour , cocoa , bi- serving the plain nozzle piping bag to pipe a ring of butcarb , baking powder and salt in a large bowl. Add Use around the top edge of cake. Fill with onethe eggs , buttermilk , oil , boiling water and vanilla . tercream of the coconut pecan filling. Repeat layering Whisk until well combined and smooth. Divide half third the remaining cakes, buttercream and coconut of the mixture evenly between prepared pans. Bake with filling, finishing with the final cake, base-side for 40-45 minutes or until a skewer inserted into the pecan up. Place in the fridge for 30 minutes to chill. centres comes out clean. Set aside in the pans for 10 minutes to cool slightly before transferring to a wire Step 6 rack to cool completely. Grease and reline pans. Repeat the process, using the remaining cake mixture Spread the remaining buttercream over top and side to bake 2 more cakes. of cake. Use an offset palette knife or cake scraper to smooth the top and side. Reserve a few whole peStep 3 cans then roughly chop the remainder. Gently press chopped pecans around the base of cake. Use Meanwhile, to make the coconut pecan filling, place the fluted nozzle piping bag to pipe swirls of butthe caster sugar , evaporated milk and egg yolk in the around the top edge of the cake. Decorate a large saucepan. Whisk until combined. Add the tercream swirls with reserved whole pecans and coconut butter . Place over medium heat. Cook, stirring con- the . Drizzle caramel spread over top and side of stantly, for 4-5 minutes or until the butter melts. flakes Continue to cook, stirring constantly, for another 10 cake to serve. minutes or until the mixture starts to boil and thicken. Remove from heat and stir through the coconut , pecans and vanilla until combined. Transfer to a bowl and set aside to cool completely.
TT 163 | August 2nd - 8th | 2022
