Kona Coffee German Chocolate Cake

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Kona-Coffee-German-Chocolate-Cake
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This version of German chocolate cake is infused with Kona coffee with a local-style topping using macadamia nuts instead of pecans and a touch of coconut milk.

Kona-Coffee-German-Chocolate-Cake-Recipe
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5 from 1 vote

Kona Coffee German Chocolate Cake

This version of German chocolate cake is infused with Kona coffee with a local-style topping using macadamia nuts instead of pecans and a touch of coconut milk.
Prep Time20 mins
Active Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: German
Keyword: Kona, Coffee, German, Chocolate, Cake, Kona Coffee, Cake, Chocolate Cake, German Chocolate Cake, Coffee Cake, Cake Recipe, chocolate cake recipe
Yield: 1 Serving
Calories: 10632kcal
Author: Leilani

Materials

Cake:

  • 1 1/4 cups boiling water
  • 3/4 cup Dutch-process cocoa
  • 3 tablespoons instant Kona coffee granules
  • 2 cups sugar
  • 2 cups unbleached all-purpose flour
  • 2 tablespoons cornstarch
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract

Topping:

  • 2 cup light brown sugar
  • 3 + 1 tablespoon + teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1 1/2 blocks butter (12 tablespoons)
  • 3/4 cup heavy whipping cream
  • 3/4 cup coconut milk
  • 4 tablespoons dark corn syrup
  • 2 teaspoons vanilla extract
  • 3 cups toasted shredded coconut
  • 3 cups toasted macadamia nuts, chopped

Instructions

Cake:

  • Add the boiling water to the cocoa a little at a time, blending well. Set aside to cool to room temperature.
  • Whisk the remaining dry ingredients together in a mixing bowl.
  • Add the eggs and oil; beat on medium speed for 2 minutes.
  • Scrape the bottom and sides of the bowl, and add the vanilla.
  • Then the cocoa mixture in three additions, scraping the bottom and sides of the bowl after each addition.
  • Pour the batter into the prepared pan.
  • Bake the cake for 18-20 minutes, or until a cake tester inserted into the middle comes out clean.
  • Remove from the oven and set on a rack to cool.

Topping:

  • In a bowl, whisk brown sugar, cornstarch, and salt until thoroughly combined.
  • Melt butter in a medium-sized saucepan; stir in the heavy whipping cream, add brown sugar mixture, and corn syrup.
  • Bring to a simmer and cook gently over medium heat, stirring constantly, until sugar is dissolved and the mixture thickens slightly (1 to 2 minutes).
  • Remove from the heat and stir in the vanilla, flavor, coconut, and macadamia nuts.

Assembly:

  • Place first cake round on platter or serving dish upside down or trim the tops if you desire a flat cake.
  • Frost first layer of cake.
  • Place second cake round on top of first cake round and frost top and sides of cake.

Nutrition

Calories: 10632kcal | Carbohydrates: 1299g | Protein: 108g | Fat: 615g | Saturated Fat: 297g | Trans Fat: 1g | Cholesterol: 744mg | Sodium: 5017mg | Potassium: 4895mg | Fiber: 85g | Sugar: 932g | Vitamin A: 1087IU | Vitamin C: 14mg | Calcium: 1509mg | Iron: 55mg
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