German Chocolate Cake
6 servings
105 minutes
German chocolate cake is a rich, decadent dessert with deep cocoa and nut aromas. Despite its name, its roots lie not in Germany but in American cuisine, where it emerged thanks to Baker's German's Chocolate. Its main distinction is the combination of a tender sponge cake with a creamy filling made from sweetened condensed milk, coconut flakes, and walnuts, creating a unique balance of sweetness and texture. The velvety structure of the chocolate and sour cream-soaked layers provides unparalleled pleasure, while the nutty-coconut cream enhances the richness of flavor. This cake is perfect for special occasions—be it a celebration or a cozy family tea time; it invariably becomes the center of attention and a source of gastronomic delight.
1
To prepare the filling, beat 2 egg yolks in a saucepan, adding concentrated milk, sugar, and salt in small portions and place on low heat. When the mixture thickens, continue to cook for another 5 minutes. Remove from heat and add coconut flakes and vanillin. Chop the nuts finely and add them to the cream.
- Chicken egg: 4 pieces
- Concentrated milk: 0.5 jar
- Sugar: 120 g
- Salt: to taste
- Coconut flakes: 100 g
- Vanillin: 1 tablespoon
- Walnuts: 100 g
2
Preheat the oven to 180 degrees. Chop the chocolate finely, add coffee and cocoa, and pour boiling water. Once the chocolate melts, mix the mixture and let it cool.
- Chocolate: 60 g
- Instant coffee: 0.3 teaspoon
- Cocoa: 2 tablespoons
- Boiling water: 0.3 glass
3
Grease 2 baking pans with butter, line with parchment paper, and dust with flour.
- Butter: 9 tablespoons
- Wheat flour: 250 g
4
Mix flour and baking soda. Beat butter, 2 types of sugar, and salt at medium speed. Then increase the speed and beat a little more (2-3 minutes). The mixture should become airy.
- Wheat flour: 250 g
- Soda: 1 g
- Butter: 9 tablespoons
- Brown sugar: 5 tablespoon
- Sugar: 120 g
- Salt: to taste
5
Reduce the speed and add one egg at a time. Add vanilla and chocolate mixture. Incorporate sour cream in small portions. Knead the dough by hand. Divide and place in a mold. Bake for 30 minutes. Once the layers cool, remove from the mold. Cut each layer.
- Chicken egg: 4 pieces
- Vanillin: 1 tablespoon
- Chocolate: 60 g
- Sour cream: 6 tablespoons
6
Place the cake layer on a plate, spread cream, cover with the next layer, and add cream. Repeat the process until the layers are finished. The top should have cream, sprinkle with nuts.
- Walnuts: 100 g