German Chocolate Cake (Goods for 20 People)
INGREDIENTS
Moist Chocolate Cake
200g of common wheat flour (all purpose)
250 g of sugar
60g of cocoa powder without sugar
1 teaspoon of baking soda
1 teaspoon of baking powder
1/2 teaspoon of salt
2 large eggs
240 ml of whole milk
120 ml of vegetable oil
2 teaspoons vanilla extract
240 ml of hot water or hot coffee
German stuffing and topping (from coconut and walnut)
200 ml of evaporated milk
150 g of brown sugar
3 yemas de huevo
100 g of butter
1 teaspoon of vanilla
150 g of grated coconut
100g chopped walnuts (or pecans)
To the salted caramel
200g of sugar
90g butter and salt
120 ml hot whipping cream
Glitter Ganache (optional to cover the top as pictured)
150 g of semi dark chocolate
150 ml whipping cream
Decoration (optional)
200 ml whipping cream
2 tablespoons of icing sugar
Cake crumbs or crushed walnuts for sprinkles
PREPARATION
1. Cupcake
Preheat the oven to 175 °C. Grease and flour two 20 cm round molds.
In a bowl mix flour, cocoa, sugar, salt, baking powder and baking soda.
Add eggs, milk, oil and vanilla. Blend until it combines.
Add the water or hot coffee little by little and blend gently.
Pour the mixture into the casts and bake for 30 to 35 minutes.
Let it cool completely before riding.
2. German stuffing and topping (coconut and walnut)
In a saucepan over medium heat, mix evaporated milk, brown sugar, yolks and butter.
Stir constantly until it thickens (10–12 min).
Remove from fire and add coconut, nuts and vanilla essence. Let it cool completely (must be thick).
Salted Caramel
Melt sugar over medium heat in a frying pan, without stirring, just shaking the frying pan from time to time.
When it’s amber, add butter and mix quickly.
Remove from fire and add hot cream little by little. Beware of the bubbles.
Let cool until slightly thickens.
3. Chocolate Ganache (optional)
Heat cream to boil, pour over chopped chocolate.
Wait 2 minutes and stir until a smooth and shiny mixture remains.
Let it sit until it has texture to cover without leaking.
4. Final assembly
Place a layer of sponge cake, add a generous layer of coconut and walnut filling. Add a layer of caramel on top of the cream.
Refrigerate 15 minutes so I can fix some.
Place the second layer of cake on top.
Cover the top with ganache (you can cover all the way or just the top).
Decorate with whipped cream rosettes and sprinkle with cake crumbs or pecan on top of each.
5. whipped cream (optional)
Beat the cream with icing sugar until it has firm peaks.
Use a sleeve with curly mouth to decorate as shown in the picture.
TIPS
You can lightly roast the coconut and nuts to intensify the flavor.
Ganache can be omitted if you want a more classic finish.
This pie tastes even better the next day, refrigerate it for a few hours before serving!
