Make This: Summerhill Market's German Chocolate Cake
Created especially for Foodism's Make This column, this Oktoberfest-ready cake incorporates dark stout beer, adding richness to a classic German dessert
- ½ cup butter, unsalted, room temperature
- ¾ cup white sugar
- ¾ cup brown sugar
- 3 large eggs
- ½ cup dark stout beer (such as Guinness)
- 1 ½ cup all purpose flour
- 1 cup cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup buttermilk
- ⅓ cup sunflower oil
- 1 cup butter, unsalted, room temperature
- 1 ½ cup brown sugar, packed
- 1 cup heavy cream (35%)
- 3 large eggs
- 1 cup dried shredded coconut
- 1 cup walnuts, chopped
Preheat oven to 350°F. Lightly grease an 8-inch by 3-inch cake pan or springform pan and line with parchment paper.
In a bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Set aside. Using a mixer on medium speed with the paddle attachment, beat butter, granulated and brown sugars until well combined and pale in colour. Add eggs, one at a time, beating until smooth after each addition. Combine your buttermilk and beer. Add your sifted bowl of dry ingredients alternately with the buttermilk mixture, and blend until smooth.
Spread the batter into your prepared cake pan and bake in the centre of your preheated oven. Bakes for about 1 hour, or until the cake springs back when lightly
touched or a cake tester in the centre comes out clean. Let stand to cool or depan after 15 minutes and cool on a wire rack. Meanwhile, prepare your frosting.
In a medium saucepan, bring the butter and brown sugar to a light boil. Whisk in the 35% heavy cream and bring up to a full boil. Pour the mixture into a stand mixer, using the whip attachment, mix on low speed.
After about 5 minutes, add eggs, one at a time, and continue mixing until cooled to room temperature. On a parchment lined tray, toast the coconut and walnuts in the oven at 350°F until the coconut is golden brown, about 8 minutes. Cool. Add the toasted mixture to the icing base and mix and stir with a wooden spoon on spatula to ensure all the nuts and coconut are fully coated. Set aside, at room temperature, and it’s ready to use.
When the cake is fully cooled, trim the top to make it flat and cut horizontally into 3 equal layers. Assemble your cake with the coconut frosting. Put the bottom layer on a cake plate or pedestal, add ⅓ of the frosting and spread to the edges using a palette knife. Repeat this for each layer while reassembling you cake.
Optional: garnish the edges of the cake with some whole walnuts and/or drizzle the cake with melted chocolate or a chocolate ganache.