German Chocolate Cake

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Recipe's preparation

Chocolate Cake

Heat oven to 180 degrees

Grease/or line an 8 or 9 inch cake pan (This recipe can be done in 2 seperate pans reduce cooking time by 20 minutes)

Place a large bowl onto the top of the "Closed lid"

Weigh in the sugar, flour, cocoa, baking powder, bicarbonate of soda and salt. Put to one side

Add the eggs, buttermilk, oil and vanilla to "Closed lid" . Mix 30sec sp 4. Scrape down the "Closed lid"

Set speed 3 and add the dry ingredients a tablespoon at a time. Scrape down the "Closed lid"

Set 15 secs, speed 3 and add boiling water

Pour into prepared pans and cover with baking paper. Cook for 45-50 minutes.

Clean and dry the mixing bowl

Coconut Frosting

Add sugars, butter, egg yolks and evaporated milk to "Closed lid" . Blend 20 sec Sp 4.

Set 8 minutes, 100 degrees, sp2, no mc. When temperature reaches 100 degrees cook for 3 minutes. Mixture should have thickened.

Pour into a bowl and stir in chopped pecans and shreddeded coconut. Set aside to cool.

Clean and dry the mixing bowl

Chocolate Frosting

Add butter to "Closed lid" 30 sec sp4.

Add cocoa powder 10 sec sp4, scrape down and repeat.

Set sp3 alternate between the powdered sugar and evaporated milk. Scrape down.

Add the vanilla extract and butterfly, whisk 30sec, Sp3

Assemble cake

Once cooled divide cake through the middle to create a top and bottom.

Spread a think layer of frosting onto the bottom layer. Cover with half of the coconut frosting.

Place the top tier on the bottom and cover the sides with frosting and a thin layer on the top. Save a small amount of frosting for pipping.

Spread the rest of the coconut frosting on the top leaving a 3cm gap around the edge.

Pipe decoration around the edge as required.