German Chocolate Cake
German Chocolate Cake
Ingredients
- 3 oz (85 g) semisweet chocolate, coarsely chopped
- 1 cup (250 ml) milk, hot
- 1 3/4 cups (430 ml) unbleached all-purpose flour
- 1/4 cup (60 ml) cocoa powder, sifted
- 1 teaspoon (5 ml) baking powder
- 1/2 teaspoon (2.5 ml) baking soda
- 1/2 cup (125 ml) unsalted butter, softened
- 1 1/2 cups (375 ml) brown sugar
- 1/4 cup (60 ml) canola oil
- 1 teaspoon (5 ml) vanilla extract
- 2 eggs
- 2 cups (500 ml) sweetened coconut flakes
- 1 can 300 ml sweetened condensed milk
- 3/4 cup (180 ml) 35% cream
- 1 1/2 cups (375 ml) toasted pecans, chopped
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter two 20-cm (8-inch) springform pans and line the bottom with parchment paper. Set aside.
- Place the chocolate in a bowl. Pour the hot milk over the chocolate and let stand for 1 minute. With a whisk, stir until smooth. Set aside.
- In a bowl, combine the flour, cocoa powder, baking powder, and baking soda. Set aside.
- In another bowl, cream the butter with the brown sugar, oil, and vanilla using an electric mixer. Add the eggs, one at a time, and beat until smooth.
- Add the dry ingredients alternately with the milk and chocolate mixture. Pour into the pans and bake for about 40 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool on a wire rack. Unmould.
German Chocolate Cake