Gorgeous German Chocolate Cake

    Gorgeous German Chocolate Cake


    716 people made this

    About this recipe: A delicious and moist cake that will be loved by everybody. Three layers of chocolate sponge cake are filled and spread with a caramel-flavoured pecan and coconut icing.

    Makes: 1 3 layer 23cm round cake

    • 125ml water
    • 115g dark baking chocolate
    • 225g butter, softened
    • 400g caster sugar
    • 4 egg yolks
    • 1 teaspoon vanilla extract
    • 250ml buttermilk
    • 300g plain flour
    • 40g cornflour
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 4 egg whites
    • 200g caster sugar
    • 250ml evaporated milk
    • 115g butter
    • 3 egg yolks, beaten
    • 100g desiccated coconut
    • 110g chopped pecans
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon margarine
    • 30g plain chocolate

    Prep:45min  ›  Cook:30min  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour three 23cm round tins. Sieve together the flour, cornflour, bicarbonate of soda and salt. Set aside. In a small saucepan, heat water and 115g chocolate until melted. Remove from heat and allow to cool.
    2. In a large bowl, cream 225g butter and 400g sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
    3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
    4. Divide batter into prepared tins. Bake in preheated oven for 30 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool for 10 minutes in the tins, then turn out onto wire rack.
    5. Meanwhile, make the filling. In a saucepan, combine 200g sugar, evaporated milk, 115g butter and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
    6. Spread filling between layers and on top of cake. In a small saucepan, melt margarine and 30g chocolate. Stir until smooth and drizzle down the sides of the cake.

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