Being half German and living in Bavaria, I have a pretty good insight on a real German Chocolate Cake. This Cake takes you straight into Chocolate Heaven. I’m using high-quality 70% Chocolate to give it a rich flavour. The Cake is moist and with lots of Walnuts. The Buttercream is silky and very smooth, an absolute must for Chocolate Lovers.
What you need:
14oz or 400gr 70% high-quality Chocolate
4oz or 100gr quality Hazelnut Chocolate
9oz or 250gr + 1/2 tbsp unsalted Butter (very soft)
7oz or 200gr Walnut Kernels
7 fresh Organic Eggs
7oz or 200gr of Powdered Sugar
1 tsp Vanilla Bean Paste
1/4 tsp All Spice
3/4 tsp Cinnamon
4oz or 100gr Flour
2 tsp Baking Powder
4 tbsp Cacao Powder
3 tbsp Sour Cream
pinch of Salt
5 tbsp Raw Sugar
Chop and melt 150 gr./ 5.30 oz of the 70% chocolate with 100gr./ 4oz of the Butter in a pot on very low heat or in a bowl over a water bath. Chop 100gr/4oz of the Walnuts. Mix together with an electric mixer 5 Eggs, 150gr/6oz powdered sugar, 1 tsp vanilla paste, 1/2 tsp cinnamon, 1/4 tsp allspice and a pinch of salt, until all is creamy and well combined (for about 5 min). Then slowly mix in the melted chocolate to the creamed up eggs. In a bowl sift in the flour, add the baking powder and cacao powder. Mix the flour mixture into the creamed eggs. Then mix the sour
cream into the cake batter, and mix until all is smooth and creamy.
With a spatula mix in the chopped Walnuts into the batter. Lay out your baking tin with Parchment Paper to give it an easy release. Fill the Cake batter into the prepared tin and bake the Cake for about 30-40 min (depending on your oven). Let it cool off in the Tin.
For the Buttercream; Chop the rest of the Chocolate and melt it as the previous before. Cream the rest of the butter with 1 tsp vanilla and powdered sugar together. Add the rest of the eggs to the creamed butter. Add about 150gr./6oz of the warm melted Chocolate into the Buttercream and mix until all is smooth and glossy. Cut the cooled Cake across in half, and spread 1/3 of the cream on to the bottom of the cake. Lay the top Cake layer back on the cake, and spread the rest of the Buttercream over the cake. Cool the Cake for about 1 hour in the fridge. Use the rest of the melted Chocolate to make some Decor as you like or as in my Youtube Video.
Candied Walnuts: Carefully melt the Raw Sugar with 1 tbsp of Water and 1/2 tbsp of unsalted butter. When the Sugar is melted, remove from heat and toast the Walnuts in it for about 1 min. Add 1/4 tsp Cinnamon to the nuts and keep stirring. Spread them onto a Parchment Paper to cool off.
Top your Cake with your candied Walnuts and Chocolate Decor.