German Chocolate Cake

Created especially for Foodism’s Make This column, this Oktoberfest-ready cake incorporates dark stout beer, adding richness to a classic German dessert. Click here to view the recipe on Foodism’s website.

Stout chocolate cake

INGREDIENTS:

½ cup butter, unsalted, room temperature

¾ cup white sugar

¾ cup  brown Sugar

3 eggs, large

½ cup dark Stout Beer (e.g. Guiness)

1 ½ cup all purpose flour

1 cup cocoa powder

1 tsp.  baking soda

½ tsp.  baking powder

¼ tsp.  salt

1 cup  buttermilk

1/3 cup  sunflower oil

Preheat oven to 350F. You will need an 8-inch Cake pan or spring form pan, 3” deep, lightly greased and lined with parchment paper.

METHOD:
  1. In a bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
  2. Using a mixer on medium speed with the paddle attachment, beat butter, granulated and brown sugars until well combined and pale in colour. Add eggs, one at a time, beating until smooth after each addition.
  3. Combine your buttermilk and beer. Add your sifted bowl of dry ingredients alternately with the buttermilk mixture, and blend until smooth.
  4. Spread the batter into your prepared cake pan, and bake in the center of your preheated oven. Bakes about 1 hour, or until the cake springs back when lightly touched or a cake tester in the center comes out clean.

Let stand to cool or depan after 15 minutes and cool on a wire rack. Meanwhile, prepare your frosting.

NOTES: If you desire a deeper beer flavour, heat one can or bottle of beer on low heat until it reduces down to the ½ cup, let stand to cool before using in the batter.

 

German Coconut Frosting 

INGREDIENTS:

1 cup  butter, unsalted, room temperature

1 ½  cup brown sugar, packed

1 cup (35%) Heavy Cream

3 eggs, large

1 cup  coconut, long

1 cup walnuts, chopped or pieces

METHOD:
  1. In a medium saucepan, bring the butter and brown sugar to a light boil.
  2. Wisk in the 35% heavy cream and bring up to a full boil.
  3. Pour the mixture into a stand mixer, using the whip attachment, mix on low speed.
  4. After about 5 minutes, add eggs, one at a time, and continue mixing until cooled to room temperature.
  5. On a parchment lined tray, tray the coconut and walnuts, and toast in the oven until the coconut is golden brown, for about 8 minutes.  Cool.
  6. Add the toasted mixture to the icing base and mix and stir with a wooden spoon on spatula to ensure all the nuts and coconut are fully coated.

Set aside, at room temperature, and it’s ready to use.

NOTES:  If your preference is pecans over walnuts, by all means, replace the walnuts in the recipe with pecans

ASSEMBLING THE CAKE:

Now that your cake is fully cooled, trim the top to make it flat, and cut horizontally into 3 equal layers.

Assemble your cake with the coconut frosting.

Put the bottom layer on your cake plate or pedestal, add 1/3 of the frosting and spread to the edges using a palate knife, repeat this for each layer while reassembling you cake.

GARNISH:

Optional – Garnish the edges of the cake with some whole walnuts and/or drizzle the cake with your melted chocolate or a  chocolate ganache.

 

Hannah Nastamagos

Hannah Nastamagos

Hannah is the Communications Coordinator at Summerhill Market. She manages the website, newsletter and all social media accounts for Summerhill. You can find her in-store looking for the newest products and #foodiefinds to share with our online community.

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