You need to make this Death Wish Coffee German Chocolate Cake

You need to make this Death Wish Coffee German Chocolate Cake

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You need to make this Death Wish Coffee German Chocolate Cake

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You need to make this Death Wish Coffee German Chocolate Cake

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You need to make this Death Wish Coffee German Chocolate Cake

You need to make this Death Wish Coffee German Chocolate Cake

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

You need to make this Death Wish Coffee German Chocolate Cake

LET THEM EAT CAKE

By Angela Garrity, Guest Blogger

This German Chocolate Cake recipe will have you thanking us later for sharing it because it contains a chef’s secret ingredient that takes things up a notch. Perfect your baking skills now in preparation for the next get together to have everyone who tries it saying “Danke”.

This recipe originally comes from Food.com but we’ve put our own Death Wish Coffee spin on it to make it moist and buzzing with flavor.

Dankbar for Death Wish Coffee German Chocolate Cake

 

Ingredients for the cake layers:

  • 2 1⁄4 cups cake flour
  • 3⁄4 cup dark unsweetened cocoa powder, like Valrhona
  • 1 1⁄2 teaspoons baking powder
  • 1⁄2 teaspoon baking soda
  • 3⁄4 teaspoon salt
  • 1 cup hot Death Wish Coffee
  • 1 cup buttermilk
  • 1 1⁄4 cups unsalted butter, softened
  • 2 1⁄4 cups sugar
  • 5 large eggs
  • 1 1⁄2 teaspoons pure vanilla extract
  • 4 ounces dark chocolate, melted and cooled

Ingredients for the cake filling:

  • 1 1⁄3 cups shredded sweetened coconut
  • 1 cup sugar
  • 1⁄2 cup unsalted butter
  • 1 cup evaporated milk
  • 1 teaspoon pure vanilla extract
  • 3 large egg yolks
  • 1 1⁄3 cups toasted pecans, chopped coarsely

Directions:

MAKE THE GERMAN CHOCOLATE CAKE LAYERS:

  • Preheat the oven to 350 degrees F. Butter three 8-inch cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour and knock out the excess flour.
  • Sift the cake flour, cocoa powder, baking powder, baking soda, and salt into a medium mixing bowl. In a small bowl, whisk together the Death Wish Coffee and buttermilk.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. Add the vanilla and beat to incorporate. The mixture will look light and fluffy.
  • Add the flour mixture, alternating with the coffee/buttermilk mixture, in three additions, beginning and ending with the flour mixture. Remove the bowl from the mixer and fold in the melted chocolate.
  • Divide the batter among the prepared pans and smooth the tops. Bake for 30 to 35 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack and remove the pans and let cool completely. Remove the parchment.

MAKE THE COCONUT PECAN FILLING:

  • Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
  • Spread half of the coconut evenly across the pan and place in the oven for 5 minutes or until the coconut begins to brown. Remove from the oven and cool on a wire rack.
  • In a large saucepan, stir together the sugar, butter, evaporated milk, vanilla, and egg yolks. Bring the mixture to a boil, stirring constantly. After the mixture begins to boil and thicken, remove from the heat and stir in the toasted coconut, regular coconut, and pecans.
  • Place the pan over an ice bath (a large bowl filled with ice) and stir the mixture until cool.
  • ASSEMBLE THE CAKE: Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread one third of the filling on top. Add the next layer, trim and frost with one third of the filling, then add the third layer. Trim the top, and frost with the remaining filling. The cake will keep in an airtight container, at room temperature, for up to 2 days.

 

RELATED: Coffee and Donut Milkshake? Yes Please

 

You need to make this Death Wish Coffee German Chocolate Cake

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

You need to make this Death Wish Coffee German Chocolate Cake

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