German chocolate layer cake from BraveTart: Iconic American Desserts (page 126) by Stella Parks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • imaluckyducky on July 24, 2020

    5 decadent stars! If you like your chocolate cake nuanced with a deep chocolate flavor without being super sugary, then this version is for you! The brewed coffee brings out the cocoa flavor of the batter, and the crumb bakes up fine and fluffy. The sponge is balanced between overly moist and dry, which will complement the texture of the frosting nicely (mine wasn't "gooey" enough for some). Tastes wickedly good heated up for 20 seconds with a slice of coconut vanilla icecream. If you don't like the "naked cake" trend, you can always ice the sides with the milk chocolate buttercream or more of the german chocolate cake icing. Cake cooked in the exact time suggested - 30 minutes.

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