A German chocolate cake with a layer of caramel in the middle sounds delicious! Here’s an idea of how to make it:
Ingredients:
For the cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 ounces German chocolate (melted and cooled)
For the caramel layer:
- 1 cup brown sugar, packed
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 teaspoon vanilla extract
- Pinch of salt
For the coconut-pecan frosting:
- 1 cup evaporated milk
- 1 cup sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups shredded coconut
- 1 cup chopped pecans
Instructions:
1. Prepare the cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
- In a large bowl, mix together the granulated sugar, brown sugar, buttermilk, oil, eggs, and vanilla extract.
- Gradually mix in the dry ingredients, then fold in the melted German chocolate until well combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
2. Make the caramel:
- In a medium saucepan, combine the brown sugar, heavy cream, butter, and a pinch of salt.
- Bring to a simmer over medium heat, stirring constantly until the sugar dissolves and the mixture thickens (about 5–7 minutes).
- Remove from heat and stir in the vanilla extract. Let it cool for a few minutes to thicken further before using it in the cake.
3. Make the coconut-pecan frosting:
- In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter.
- Cook over medium heat, stirring constantly, until the mixture thickens (about 8–10 minutes).
- Remove from heat and stir in the vanilla extract, coconut, and pecans. Let it cool to room temperature.
4. Assemble the cake:
- Once the cakes are completely cool, place one layer on a serving plate.
- Spread a generous layer of caramel sauce on top of the first cake layer.
- Carefully top with the second cake layer.
- Spread the coconut-pecan frosting evenly over the top and sides of the cake.
Enjoy your German chocolate cake with a delicious caramel layer in the middle!
