Another treat from my wonderful wife – German Cake. Very nice flavor and a perfect desert for a weekend morning with a good coffee. Talking about Germany, who doesn’t like German “stuff”? I love Jacobs coffee, eat German cake, love German sausages, drink German Riesling – Deinhard, going to German restaurants, dying to buy a BMW 7 series, my wife works for a German company……and more.
German chocolate cake with coconut pecan filling-1
German chocolate cake with coconut pecan filling-2
German chocolate cake with coconut pecan filling-3
German chocolate cake with coconut pecan filling-4
My wife spoiled us again this weekend with a delectable chocolate cake. Who doesn’t like chocolate? I invite everybody to try this recipe and you won’t regret.
Ingredients: For the dough:
- 6 eggs
- 150 gr flour
- 180 gr sugar
- 30 g cocoa
For the filling:
- 300 gr chocolate (min 50% cocoa)
- 450 ml sweetened whipped cream
- 200 gr ground walnuts
- 50 gr butter
- 50 ml milk
- 20 ml rum extract
- 2 tbsp brandy or cognac
- 100 g sugar
- 200 ml water
- 20 ml rum extract
- 1 tbsp brandy or cognac
- 150 gr chocolate (min 50% cocoa)
- 50 g butter
- 50 ml whipped cream
Preparation: 1. Beat the eggs with the sugar for 15-20 minutes until tripled its size. Then put flour mixed with cocoa (previously sifted), stirring very slowly, bit by bit, from the bottom up. Place mixture into a round shape baking pan (or two identical), lined with parchment paper and bake 35-40 minutes over medium-low heat – 170 C. After baking (toothpick test when done), turn off the oven and leave the cake in oven for 15 minutes with the door open, to cool down gradually. After 15 minutes, put it on a metal grille to cool completely.
2. For the filling: in the microwave, melt the chocolate with the butter and milk. Put aside to cool down and then add whipped cream. Mix gently until fully incorporated. From the composition, keep 2-3 tbsp to decorate the cake at the end. To the remaining mixture, add finely ground walnuts, rum and brandy or cognac or both???. I like that!! Keep the filling in the fridge until ready to use.
3. With a serrated knife, cut the cake in 4 pieces or each cake layer in half horizontally. The four tops have to be brushed with the sirop until moist.
4. For the sirop: put the water and sugar in a sauce pan and boil for few minutes until thickens slightly. When cold, add rum extract and brandy or cognac.
5. Place one of the cake layers on your serving platter. Spread the cake layer with a layer of filling. Place another layer of cake on top of the filling and continue the same with the rest of them.
6. For the glazing: place the chopped chocolate and butter in a heat proof bowl. Put the bowl over a saucepan of simmering water and melt until smooth, add cream stirring gently. Then pour the glazing over the cooled cake. Let stand until glazing has thickened. Enjoy!