German Chocolate Cake
This chocolate cake is so delicious, thanks to its rich coconut-pecan frosting. Fresh grated coconut is used in this recipe. But if you can’t get them, desiccated coconut may be used as replacement.
30 minutesPreparation: 15 mins Baking Time: 15 minsDifficulty:HardIngredients
For the cake
- 170 gSugar
- 135 gFlour
- 35 gCallebaut Cocoa Powder
- 1 tspBaking powder
- 0.5tsp Baking soda
- 0.25tsp Salt
- 1Egg
- 120 gMilk
- 1 tspvinegar
- 110 gHot water
- 1 tspNescafe Powder
- 60 gVegetable oil
- 0.5tsp Vanilla essence
Steps
1) Preheat Panasonic Cubie Oven to 160°C on convection function.
2) Sieve together flour, Callebaut Cocoa Powder, baking powder and baking soda. Line a baking tin with parchment paper.
3) Combine all ingredients into a big bowl and cream it with Panasonic Hand Mixer for 2 minutes.
4) Pour mixture into two baking tins (2/3 in one and 1/3 in the other tin) and bake in Cubie Oven for 45 minutes or till skewer comes out clean.
Ingredients
Coconut Filling
- 2Egg yolk
- 120 gEvaporated milk
- 0.5tsp Vanilla essence
- 50 gSugar
- 50 gAnchor Salted Butter
- 140 gGrated coconut
Steps
1) Put all the ingredients into a bowl except grated coconut and double boil till it’s thickened.
2) Add in grated coconut and cook for 3 minutes. Set aside to cool.
Ingredients
Garnish
- 40 gPecan nuts
Steps
1) Portion cake into 3 layers and spread coconut filling in between cake, layer by layer.
2) Garnish with some chopped pecan on the sides and some whole pecan nuts in the middle.
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