German · serves 2
German Chocolate Cake
A coconut-pecan caramel cooked on the hob and spread between the layers.
Ingredients
- 250g plain flour
- 300g sugar
- 60g cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 300ml milk
- 1 tbsp apple cider vinegar
- 150ml sunflower oil
- 2 tsp vanilla extract
- Frosting: 400ml condensed milk, 60g butter, 1 tsp vanilla, 120g desiccated coconut, 120g pecans, chopped
Method
- Milk and vinegar, 5 minutes to thicken.
- Sift flour, sugar, cocoa, soda and salt.
- Oil, vanilla and the soured milk in. Stir just to combine.
- Two lined 20cm tins. 180°C for 30 minutes.
- Frosting: heat condensed milk and butter in a pan, stirring, until it thickens and darkens slightly — about 10 minutes. Don't walk away, it catches fast.
- Off the heat, stir in vanilla, coconut and pecans, then cool until spreadable.
- Spread between the layers and over the top. Traditionally the sides stay bare.