Mock German Chocolate Cake Recipe
Mock German Chocolate Cake Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 1
- Calories: 396
- Fat: 2 g
- Carbohydrates: 2 g
- Sugar: 2 g
- Sodium: 0 mg
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg
Recipe type: Dessert
Cuisine: American
Prep time:
Total time:
A mock German cake is rich in chocolate, coconut and pecans. It is absolutely delicious, but does require you to be patient while preparing it.
Ingredients
- Bittersweet or semisweet chocolate chopped: 2 oz
- Unsweetened chocolate, chopped: 2 oz (57g)
- Water: 6 tbsp
- Unsalted butter, room temperature: 8 oz (2 sticks or 230g)
- Sugar: 1¼ cup (250g) + ¼ cup (50g)
- Eggs, separated: 4 large
- All-purpose flour: 2 cups (250g)
- Baking powder: 1 tsp
- Baking soda: 1 tsp
- Salt: ½ teaspoon
- Buttermilk, room temperature: 1 cup (240 ml)
- Vanilla extract: 1 tsp
- Filling:
- Heavy cream: 1 cup (240 ml)
- Sugar: 1 cup (200g)
- Egg yolks, large: 3
- Butter, cut into small bits: 3 oz (3/4 stick or 85g)
- Salt: ½ tsp
- Pecans, toasted, finely chopped: 1 cup (110g)
- Unsweetened coconut, toasted: 1⅓ cups
- Syrup:
- Water: 1 cup (240 ml)
- Sugar: ¾ cup (150g)
- Dark rum: 2 tbsp
- Chocolate Frosting:
- Bittersweet or semisweet chocolate, chopped into small bits: 8 oz
- Light corn syrup: 2 tbsp
- Unsalted butter: 1½ oz (45g)
- Heavy cream: 1 cup (240 ml)
- Topping:
- Maraschino cherries
- Extra toasted coconut
- Chocolate shavings
- Small pecan pieces
Instructions
- Preheat the oven at 350 degrees Fahrenheit.
- Melt some chocolate and mix it with butter in a small bowl.
- Take a separate bowl and mix flour, baking powder, eggs and salt into it. You can add the remaining dry ingredients at this stage too.
- Now, combine both mixtures together and bake them into the oven for about 40 minutes in order to get the desired result. While the cake bakes, prepare filling, syrup, chocolate frosting and topping.
- Mix all the ingredients available for filling and beat them together properly. Allow the mixture to cool down and once it thickens, it will be ready to be used with the baked cake.
- In order to prepare the syrup, you will have to heat sugar and water in a saucepan for a few minutes. Once the sugar gets dissolved, remove the pan from the heat and pour in rum to get the syrup you desire.
- Heat the chocolate bits, corn syrup, butter and cream until the come to a boil. Stir until it becomes smooth and allow the mixture to cool down.
- Distribute the cake into layers and spread the syrup on the base of your cake. Add the filling into all layers and then spread the frosting on top.
- Finally, you can ice the cake and then freeze it overnight to eat it the next day.
 Water: 6 tbsp Unsalted butter, room temperature: 8 oz (2 sticks or 230g) Sugar: 1¼ cup (250g) + ¼ cup (50g) Eggs, separated: 4 large All-purpose flour: 2 cups (250g) Baking powder: 1 tsp Baking soda: 1 tsp Salt: ½ teaspoon Buttermilk, room temperature: 1 cup (240 ml) Vanilla extract: 1 tsp Filling: Heavy cream: 1 cup (240 ml) Sugar: 1 cup (200g) Egg yolks, large: 3 Butter, cut into small bits: 3 oz (3/4 stick or 85g) Salt: ½ tsp Pecans, toasted, finely chopped: 1 cup (110g) Unsweetened coconut, toasted: 1⅓ cups Syrup: Water: 1 cup (240 ml) Sugar: ¾ cup (150g) Dark rum: 2 tbsp Chocolate Frosting: Bittersweet or semisweet chocolate, chopped into small bits: 8 oz Light corn syrup: 2 tbsp Unsalted butter: 1½ oz (45g) Heavy cream: 1 cup (240 ml) Topping: Maraschino cherries Extra toasted coconut Chocolate shavings Small pecan pieces Instructions Preheat the oven at 350 degrees Fahrenheit. Melt some chocolate and mix it with butter in a small bowl. Take a separate bowl and mix flour, baking powder, eggs and salt into it. You can add the remaining dry ingredients at this stage too. Now, combine both mixtures together and bake them into the oven for about 40 minutes in order to get the desired result. While the cake bakes, prepare filling, syrup, chocolate frosting and topping. Mix all the ingredients available for filling and beat them together properly. Allow the mixture to cool down and once it thickens, it will be ready to be used with the baked cake. In order to prepare the syrup, you will have to heat sugar and water in a saucepan for a few minutes. Once the sugar gets dissolved, remove the pan from the heat and pour in rum to get the syrup you desire. Heat the chocolate bits, corn syrup, butter and cream until the come to a boil. Stir until it becomes smooth and allow the mixture to cool down. Distribute the cake into layers and spread the syrup on the base of your cake. Add the filling into all layers and then spread the frosting on top. Finally, you can ice the cake and then freeze it overnight to eat it the next day. 3.2.1284
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