German Chocolate Cake

Ingredients

for the dough:

60 g dark chocolate

2 tbsp cocoa powder

1/4 tsp instant coffee

1/4 cup water

1 cup flour

1/2 tsp baking soda

6 tbsp butter

1/2 cup sugar

1/3 cup brown sugar

1/4 tsp salt

2 eggs

1/2 tsp vanilla extract

6 tbsp sour cream

For the filling:

2 egg yolks

1/2 can condensed milk

2 tbsp brown sugar

3 tbsp butter

1/8 tsp salt

1 tsp vanilla extract

100 g coconut flakes

3/4 nuts cup

Filling: Whisk the egg yolks in a small saucepan, gradually pour in the condensed milk. Add the sugar, butter, and salt, and place over medium heat. Stirring, bring the mixture to a boil (it should thicken). Cook for about 5 minutes.

Remove from heat, add the vanilla and coconut. Stir and pour the mixture into a bowl. Cool until warm, cover with plastic wrap, and refrigerate for 2 hours to 3 days.

Cake layers: Preheat the oven to 175 degrees Celsius. Combine the finely chopped chocolate, cocoa powder, and coffee powder, pour boiling water over the mixture, and let it sit for 30 seconds until the chocolate melts. Stir and cool to room temperature.

Grease 2 round cake pans with butter and line them with parchment paper. Dust with flour. Mix the flour and baking soda. In a mixer, beat the butter, both sugars, and salt on medium speed (after 30 seconds, increase the speed and beat for 2-3 minutes) until light and fluffy.

Reduce the speed back to medium and beat in the eggs, beating after each egg. Add the vanilla and cooled chocolate-coffee mixture. At low speed, gradually whisk in the dry flour mixture, alternating with the sour cream. Remove the blade from the mixer and completely mix the dough with your hands. Divide it between the two pans and bake for 25-30 minutes (test with a toothpick for doneness). Cool for 10 minutes and remove the cakes from the pans. Cool completely for about an hour before spreading the frosting.

Fold the chopped nuts into the frosting. Cut each cake layer in half. Divide the frosting into five equal parts. Place the first cake layer on a serving plate and generously spread 1/5 of the frosting on top, top with the second cake layer, and then spread more frosting on top. Layer the entire cake in this manner. Spread the remaining cream on the last layer. If you're storing the cake in the refrigerator, let it sit at room temperature for 20-30 minutes before serving.

Enjoy!