Very dense cake. Good for carving. Batter will produce three 8″ rounds, or two 9″. I usually use the 8″ and it creates a very tall and dramatic dessert type of cake. Cake is so extremely rich, that a very small piece goes a long way. My husband loves it best with a good cup of cappuccino or espresso. This cake is reminiscent of desserts we enjoyed while living in Germany almost 40 years ago. I’ve added the two frosting recipes here as well, since they make the cake what it is as a whole.
- Cake ingredient:
- 2 1/2 cups cake flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3 cups bakers sugar (can use regular sugar as well)
- 1/2 cup unsweetened cocoa powder
- 2 squares semi-sweet baking chocolate
- 6 squares Baker’s German sweet chocolate bar (1/3 of the bar)
- 6 eggs (room Temp.)
- 1 cup sour cream (room temp.)
- 10 tablespoons unsalted butter (room temp.)
- 1/4 cup dry instant Cappuccino French Vanilla mix mixed with 1/4 cup hot coffee (allow to cool before adding)
- 1 tsp real vanilla
Authentic German Butter Cream Filling and top frosting:
- 2 tablespoons cornstarch
- 3/4 cup sugar
- 1 1/2 cup milk (whole milk)
- 2 slightly beaten egg yolks
- 2 tablespoons butter (salted or unsalted)
- 1 tablespoon real vanilla
- 1/2 pound of unsalted butter
Cappuccino Frosting for side of cake:
- 5 cups powdered sugar
- 10 tablespoons real butter (salted or unsalted)
- 1/2 tablespoon of unsweetened cocoa powder
- pinch of salt
- 6 tsp of instant dry Cappuccino French Vanilla mix mixed with 1/3 cup hot coffee (set aside to cool)
Cake directions: Prepare three 8″ round pans with cake release and parchment circles on the bottom. I also put cake release on the parchment circles. Preheat oven to 300 degrees.Sift together and set aside: the cake flour, soda, salt, and unsweetened cocoa powder.
Bring to room temperature: eggs-separated into two bowls, sour cream, and butter.
Cream the softened butter with the sugar on low speed of mixer. You don’t want to incorporate any air into this batter. Use low speed throughout entire process. Once butter/sugar mixture is well mixed, add egg yolks one at a time incorporating each completely before adding the next one. Next, add the vanilla and the cappuccino mix/coffee mixture pouring slowly in a stream until well blended. At this point you may have to stop the mixer and scrape the bowl. Alternate the sour cream with the flour/salt/soda/cocoa mixture scraping the bowl often until the mixture is well blended.
Whisk the egg whites until they are nicely separated and frothy, but not beat up stiff. Fold this into the first batter. Pour the batter into the three cake pans and bake for 60 minutes or until a tooth pick comes out clean. When done, allow to cool for about 5 to 10 minutes and then pop out of pans onto waxed paper to cool. I have good luck popping them out right after they come out of the oven too.
Authentic German Butter Cream Filling and Top Frosting instructions
In a 2 quart sauce pan, mix the cornstarch and sugar. Stir in the milk and bring to a boil, stirring constantly, on medium heat. Boil for approx. 2 1/2 minutes. Remove from heat and stir 1/4 cup of the hot mixture into the beaten egg yolks, stirring while doing so. Add this egg yolk mixture back into original mixture and return to medium heat, boiling for two more minutes stirring constantly. After the two minutes, turn off the heat, add the 2 tblsp. butter and the vanilla and stir unto the butter is melted then set aside to come to room temp. Place a piece of plastic wrap over the mixture to keep a skin from forming. Remove the remaining butter from the refrigerator and cut up into pieces and place into the mixer bowl and allow to come to room temp. When the bottom of the pan containing the pudding mixture is completely at room temp., and the butter in the mixer bowl is the same, whip the butter until it is creamed well, and add a tablespoon at a time of the pudding mixture. Keep the mixer on high speed until all of the pudding is mixed in and the frosting/filling mixture is a good spreading consistency. Place this mixture in the refrigerator for now, covered with plastic wrap.
Cappuccino Frosting for side of the cake instructions:
Cream the butter until nice and fluffy, add one cup of the powdered sugar at a time, alternating with the cappuccino/coffee mixture, the salt, and the cocoa until all of the ingredients have been incorporated. Scrape the bowl and add the vanilla, and beat on high speed for about 10 to 15 minutes. (make sure you stop the mixer when adding the powdered sugar and start slowly while mixing or you will have powdered sugar everywhere!)
Putting the cake together:
Using the German butter cream, cover the bottom layer with about 1/4 of the mixture. Place the next layer on and do the same thing. Place the top layer on, but don’t frost yet. Cover the sides of the cake with the cappuccino frosting and frost smooth. Reserve enough of your frosting to fill a piping bag so that you can make a bottom border and hopefully, a few decorations on top. (Depends on how heavy your hand is on a border.) Now smooth a layer of your German butter cream on the top of the cake. Fill another piping bag with the remaining butter cream and pipe whatever decorations you wish on the top of your cake. If you have enough of your cappuccino frosting, you can over-pipe onto your German butter cream. Keep refrigerated and covered.
Don't you just hate it when you leave out an instruction on a recipe and click done too soon? I didn't mention with the two bar chocolates for the cake, that you need to microwave 30 seconds at a time together until they are melted...THEN incorporate the melted chocolate into the batter. Sorry about that.
I didn't use the German buttercream. I filled and covered the cake with the cappuccino buttercream and chocolate ganache. It was a big hit!
This recipe sounds fabulous! Have you ever covered this cake with fondant? I always use MMF and am thinking this cake will be dense enough to hold the weight, but didn't know about the taste combo?
Yes, it is dense enough to hold fondant. I also increased the amount of flour to a full 3 cups instead of the 2-1/2 and it had a much better texture to it. Hope you will try adding the extra flour with no additional changes. You will notice a nicer texture to the cake.
Linda, I have been looking for a German Buttercream recipe. Could your recipe be used for frosting or decorating a cake? Also I have a sleeve or Bavarian Cream, could I use that in place of making the custart myself?
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