Monday, April 9, 2018

German Dark Chocolate Cake

I'm almost at a loss for words at how good this cake is. My grandma made her own version for us when we would come visit her in Michigan every year and she would always keep some in the freezer for me because I liked it really cold (it is amazing - try it!). This recipe isn't exactly her version - I added Greek yogurt and olive oil for added moisture and dark chocolate instead of milk chocolate since I prefer my desserts to be a little less sweet. Serve this with a glass of milk or red wine. Pure bliss.



1. Preheat oven to 350. Coat two 9-inch cake pans with cooking spray and lightly dust with flour. Set aside.

2. Whisk the chocolate, yogurt, olive oil, vinegar, vanilla and eggs together in a large bowl.



3. In a separate bowl, combine the flour, sugar, cocoa powder, baking soda and salt. Add the wet ingredients and stir until combined. Divide evenly between the prepared pans and bake for 30 minutes.




4. Cool cakes in their pans for 20 minutes, then remove from pans and cool completely on a wire rack.


5. While the cakes are cooling, place the evaporated milk and cornstarch in a medium saucepan and cook over medium heat until foamy. Whisk in sugar, butter, vanilla and salt and cook until thickened. Let cool slightly, then stir in pecans and coconut.





6. Place one cake layer on a cake stand and frost the top. Top with the remaining cake layer and frost the top again. Slice and serve.



German Dark Chocolate Cake
Serves 12

All you need:
Cake
Non-stick spray
All-purpose flour, for dusting the pans (gluten-free or regular)
1 (3.5 oz.) package dark chocolate, melted
1 cup plain Greek yogurt
2/3 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon pure vanilla extract
4 eggs
3 cups all-purpose flour (gluten-free or regular)
2 cups sugar
1/3 cup cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt

Frosting
1 (12 oz.) can evaporated milk
2 tablespoons cornstarch
1/4 cup brown sugar
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
Pinch salt
1/2 cup chopped roasted salted pecans
1/2 cup shredded coconut

All you do:
1. Preheat oven to 350. Coat two 9-inch cake pans with cooking spray and dust lightly with flour. Set aside.
2. Whisk the chocolate, yogurt, olive oil, vinegar, vanilla and eggs together in a large bowl.
3. In a separate bowl, combine the flour, sugar, cocoa powder, baking soda and salt. Add the wet ingredients and stir until combined. Divide evenly between the prepared pans and bake for 30 minutes.
4. Cool cakes in their pans for 20 minutes, then remove from pans and cool completely on a wire rack.
5. While the cakes are cooling, place the evaporated milk and cornstarch in a medium saucepan and cook over medium heat until foamy. Whisk in sugar, butter, vanilla and salt and cook until thickened. Let cool slightly, then stir in pecans and coconut.
6. Place one cake layer on a cake stand and frost the top. Top with the remaining cake layer and frost the top again. Slice and serve.

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