The best German cake for your celebrations
The German cake or coconut and walnut frosting, is a typical dessert of German cuisine, which is based on a chocolate cake covered with a cream of chocolate, walnuts and coconut.
This is very delicious and is the reason why its popularity has spread throughout Europe.
It is an ideal cake for any celebration at home where you want to surprise your friends or family with a unique and delicious dessert. For this reason, below we will explain its elaboration process step by step.
German cake ingredients
For the preparation of the biscuit
2 cups (270 grams) all-purpose wheat flour
3/4 cup (70 grams) unsweetened cocoa powder
1 and a half tablespoons of baking soda
Half a teaspoon of baking soda
Half a teaspoon of salt
1 cup buttermilk (1 cup milk + 1 tablespoon vinegar)
1 cup of warm water plus optional a teaspoon of soluble coffee
1 1/4 cups (280 grams) unsalted butter at room temperature
2 1/4 cups (450 grams) of refined sugar
5 large eggs at room temperature
One and a half teaspoons of vanilla essence
115 grams of good quality semisweet chocolate
For the preparation of the coconut and walnut topping
1 and 1/4 cups (250 grams) of refined, brown or regular sugar
170 grams (3/4 cup) unsalted butter
1 can of evaporated milk (360 milliliters) you can substitute for heavy cream
4 egg yolks (80 ml)
1/4 teaspoon of salt
1 Teaspoon vanilla extract
150 to 180 grams (1 and 1/2 cups) of grated dry coconut
1 and a half cups of walnuts
Steps for the preparation of the German cake
Note: Since the process is divided into several phases, we will divide the elaboration into several parts.
Preparation of the biscuit
Start by sifting the wheat flour, unsweetened cocoa powder, baking powder, baking soda, and salt in a large enough bowl.
Mix and integrate all the dry ingredients and reserve for a moment.
Add a tablespoon of vinegar to the cup of liquid milk and let it steep for ten minutes.
In a cup of water at room temperature add a tablespoon of soluble coffee. The latter will help us to highlight the flavor of the chocolate. Reservation.
Melt the dark chocolate in the microwave or in a double boiler until smooth. Let it cool down to room temperature.
Once you notice that the milk has been cut, add the water with the coffee and mix it a little.
In an electric mixer, add the butter and begin to beat until you feel they have a creamy consistency, for 3 to 4 minutes.
Add the sugar while beating for 5 minutes on medium high speed.
After 5 minutes add the eggs one by one while you continue beating.
Add the vanilla essence and continue beating for 3 more minutes.
Add the liquid chocolate at room temperature and continue beating until it is perfectly integrated.
Incorporate the flour in three parts alternating with the mixture of cut milk and coffee while you continue beating. Keep beating for a few more minutes to make sure everything is well integrated.
Biscuit cooking
Prepare two molds by lining the surface with wax paper and smearing the side walls with butter and a little wheat flour.
Pour half of the mixture into each mold, making sure that each one has exactly the same amount.
Even out the surface.
Take the molds to an oven preheated to 180º C and bake for 40 to 45 minutes or until you prick it with a toothpick, and it comes out dry and clean. Remember not to open the oven door until you notice that the cake looks fluffy.
Let them cool in the pan for 20 to 30 minutes before unmolding.
Run a knife along the side walls to remove the cake from the pan.
Unmold and remove the waxed paper from the surface. Let cool completely and meanwhile, leave it in the refrigerator.
Preparation of the coconut and walnut frosting
Place the walnuts on a tray and take them to bake for 5 to 8 minutes at 180º C to toast them. It is very important that you are aware that they do not burn.
Cut the walnuts into very small pieces and reserve.
In a saucepan, add the butter, sugar, evaporated milk, egg yolks, and salt.
Place the pot on the stove over medium heat.
Constantly stir the mixture as it heats to prevent the eggs from cooking. Ideally, a perfectly homogeneous mixture remains.
When the mixture begins to boil, it will be time to remove the pot from the heat.
Transfer the mixture to a large bowl or container and add the vanilla essence, the walnuts and the grated coconut.
Stir to integrate the ingredients and let it cool for an hour, then put it in the refrigerator for 20 minutes.
Assemble the cake
Take the biscuits out of the refrigerator and cut each one in half. This is optional, because if you like you can leave only two layers of cake.
Spoon a good portion of the coconut and walnut mixture over the first layer of biscuit and distribute evenly over the surface.
Place the second part of the cake and repeat the process from the previous step. Continue like this until the last layer of the cake is placed.
Add a generous portion of the pecan and coconut mixture over the last layer of the biscuit and distribute evenly over the surface.
Also cover the sides of the cake with the frosting, distributing evenly. You can use a spatula to make the process easier.
Decorate by sprinkling a few walnuts on the top surface of the cake.
Serve and enjoy.
Conclusions of the German cake
The German cake is a delicious dessert and ideal for any celebration, thanks to its juicy consistency and combination of sweet flavors. That is why we recommend you try to make this recipe at home to surprise your loved ones with this sweet temptation.