Dark German Chocolate Cake with Toasted Almond-Coconut Goo

Total Time:
1 hr
Prep:
15 min
Cook:
45 min

Yield:
12 servings

Ingredients
  • 1 1/4 cups flaked or shredded coconut
  • 1 1/4 cups sliced almonds
  • 3 cups sugar
  • 2 3/4 cups all-purpose flour
  • 1 cup plus 2 tablespoons best-quality cocoa (recommended: Dutch-process)
  • 2 1/4 teaspoons baking powder
  • 2 1/4 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 3 eggs
  • 1 1/2 cups whole, 2 percent fat, or 1 percent fat milk
  • 3/4 cup vegetable oil
  • 1 tablespoon pure vanilla extract
  • 1 1/2 cups very hot water
  • Caramel:
  • 1 1/2 cups sugar
  • 1/3 cup water
  • 1 1/2 cups heavy cream
Directions
  • Preheat the oven to 350 degrees.

  • Spread the coconut and almonds on separate baking sheets and toast, stirring occasionally, just until golden brown, 10 to 15 minutes. Set aside to cool.

  • Line the bottom and sides of a 14 by 17-inch baking sheet (with sides) with parchment or waxed paper. Sift together the sugar, flour, cocoa, baking powder, baking soda and salt. Transfer to a mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly.

  • In a medium bowl, whisk together the eggs, milk, oil and vanilla extract. Add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed just until combined. The batter will be quite thin. Pour the batter into the prepared pan. Bake until a tester inserted in the center of the cake comes out clean (a few crumbs are okay), 25 to 30 minutes. Let cool in the pan.

  • Caramel: Pour the sugar into the center of a deep saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar to moisten it. Over medium-high heat, bring to a boil without stirring. Reduce the heat to a fast simmer and cook without stirring until amber-caramel in color, 10 to 20 minutes. Immediately remove from the heat. Using a wooden spoon, slowly and carefully stir in the cream (it will bubble up and may splatter). Stir in the toasted coconut and almonds. Set aside.

  • When ready to serve, cut the room-temperature cake in the pan into 6 even strips, each 3 inches wide. Using diagonal strokes of the knife, cut each strip into 4 triangles. If the sauce has stiffened, rewarm it over low heat (or in a microwave) until softened. Place a triangle on each plate, drizzle with sauce, and rest another triangle on top at a different angle. Drizzle with more sauce and serve.


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