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So this isn’t your usual German Chocolate cake – it doesn’t have any nuts, its doesn’t have any coconut and it doesn’t have any caramelised condensed milk type of flavour … however it does have chocolate, a lot of it, and it does have coffee too.. I’ve also added sour whipping cream instead of the regular whip cream to give it a bit more depth in flavour and to add some tangy’ness.

Its a simple bake and a delicious one at that! I was meant to bake three layers of 6inch cake with filling in between, but recently having given birth and my son is 2 and half weeks old.. everything is topsy turvy in the house, and i cant for the life of me remember where I put those 6inch cake tins! (If you’re wondering why they just aren’t in the kitchen its because if you ever saw my kitchen you would be surprised how I manage to fit everything in there.. I have probably around 18 different types of cake tins, 7 different types of cupcake tins, not to mention cake boards, cake boxes, piping bags, other shaped tins and cookie cutters.. etc.. i mean you get the jist.. so not everything fits in the kitchen and I have to find space for it in the closets, or in our third room – which is essentially a storage facility at the moment!, don’t judge! lol )

Here’s how you bake it!

Instagram : @bakedbyammna | Hashtag: #bakedbyammna | Youtube: Baked By Ammna

INGREDIENTS:

For the Chocolate Cake –

• 113g (1 Cup) plain flour
• 213g (1 Cup) packed light brown sugar
• 75g (1/3 Cup) dark cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 113g (1/2 Cup) Sour Cream
• 60g (1/4 Cup) vegetable oil (I use sunflower oil)
• 1 large egg
• 1tsp vanilla extract
• 113g (1/2 Cup) boiling hot water mixed with 3 tbsp strong instant coffee

For the Frosting –

• 255g dark chocolate, melted & cooled
• 340g cold sour cream – for whipping! (if you cant find whip sour cream, you can use regular cream)
• 50 grams finely chopped dark chocolate
• 50g sugar

METHOD:

For the chocolate cake –

1. Turn your oven on to 175C (350F) and line you’re cake tin with baking paper – I used a 9inch cake tin for this cake , but you can use three 6 inch cake tins if you want a small but taller cake.
2. In a large bowl mix all the dry ingredients together and set aside. In a smaller bowl mix all the wet ingredients, including the egg, until thoroughly combined.
3. Then add the wet ingredients to the dry, and whisk thoroughly until everything is combined. Pour the cake batter into the prepared tin and bake for 27-28 min (until a cake taster comes out clean, time can vary depending on type of oven).
4. Take out from the oven, and let cool in tin for 30 min. Remove from tin and let it cool completely on a wired wrack.

For the frosting –

1. Using a hand held or a stand mixer, whip up the sugar and sour cream (or cream) until thick and fluffy, add in the melted chocolate and whip until nicely combined. Fold in the finely chopped chocolate.

Assembly –

1. Slice your cake in half lengthwise. Then fill in the centre with 1/4 of the frosting. Place the second half of the cake on top and cover the entire cake with the rest of the frosting. Eat directly or leave in fridge to set for 30 min before devouring this delicious german chocolate cake! 🙂

Enjoy!

Instagram : @bakedbyammna | Hashtag: #bakedbyammna | Youtube: Baked By Ammna