German chocolate coffee cake

This past weekend I had my mother-in-law birthday so i baked delicious bday cake with her and our favourite things: chocolate, cocoa, coffee, nuts, milk and coconut. I used the basic German chocolate recipe and modified it for our taste. It turned out to be such a hit, even my picky nephews ate it 🙂 No cake was left at the end of the evening!

Ingredients:

4oz (150 gr) chocolate

2 1/4 cup flour

1/2 cup cocoa

1 1/2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 cup warm coffee

1 cup buttermilk

1 1/4 cup butter (at room temperature)

1/4 cup sugar

1 tsp vanilla extract

5 large eggs (at room temperature)

Frosting:

1 cup toasted crashed nuts

1/2 cup shredded coconut

1/4 tsp vanilla extract

1/2 cup butter

1 cup sugar

3 egg yolks

1 cup evaporated milk (or cream)

Preheat oven to 350 F. Butter three 8 inch baking pans.

Melt chocolate and leave it aside. In a large bowl sift together flour, cocoa, baking powder, baking soda and salt. Prepare buttermilk by combining 1 cup of milk and 1 tbsp of lemon juice, leave it at room temperature for 10 minutes.

Prepare coffee, let it cool. Combine coffee with buttermilk and leave it aside.

Whisk together butter and sugar, add vanilla extract and beat eggs in one at a time. After all eggs are well incorporated, add melted chocolate, stir well. Add dry ingredients and buttermilk/coffee mixture little by little alternating them. Mix well until you have smooth batter.

Bake at preheated oven for 35 minutes.

Meantime prepare your frosting. On a medium heat, bring to a gentle boil milk, butter,sugar and egg yolks, stirring constantly. As soon as it reaches boiling point, remove it off the heat, add nuts, coconut and vanilla extract. Stir well and leave it at room temperature to cool down for a least an hour (it will thicken).

After cakes are baked, transfer it to wire rack and let it cool completely.

Once cakes are ready, transfer them on serving plate and generously cover each layer with frosting.

Cake is ready. Enjoy!

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