Inside Out German Chocolate Cake
Inside Out German Chocolate Cake is a show-stopping 4-layer chocolate-frosted chocolate cake with coconut caramel pecan frosting between the layers.
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Ingredients
For the cake:
- 1¾ cups all purpose flour
- 2 cups granulated white sugar
- ¾ cup unsweetened cocoa powder
- 1½ tsp baking soda
- ¾ teaspoon salt
- 2 large eggs
- 1 cup buttermilk or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened
- ½ cup butter melted
- 1 TBSP vanilla extract
- 1 cup freshly brewed hot coffee or 2 tsp instant coffee in 1 cup boiling water
For the filling:
- 7 oz. sweetened flake coconut toasted
- 1 cup pecans toasted and coarsely chopped
- 1 14-oz. can sweetened condensed milk
- 1 TBSP vanilla extract
For the frosting:
- 1 stick butter melted
- ⅔ cup cocoa
- ⅓ cup milk
- 3 cups powdered sugar
- 1 tsp vanilla
Instructions
For the cake:
- Preheat oven to 350 degrees.
- Grease and flour two 9 inch pans, line bottom with parchment paper circles and set aside. I USED THREE 6 INCH PANS. THIS WILL MAKE TWO SMALL 3 LAYER CAKES.
- In a bowl or stand mixer, stir together flour, cocoa, sugar, baking soda, and salt.
- Add eggs, buttermilk, melted butter, and vanilla beat until smooth, about 2 to three minutes.
- Remove bowl from mixer and stir in hot coffee with rubber spatula; the batter will be very runny.
- Pour into pans and bake on middle rack for 35 minutes or until toothpick comes out clean with a few crumbs attached.
- Allow to cool on wire rack for 15 minutes,.
- Run a butter knife around the pans.
- Invert pans onto rack.
- Cool completely before frosting.
For the filling:
- Preheat oven to 425 degrees.
- Pour condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil.
- Bake milk in a water bath in middle of oven 45 minutes.
- Refill baking pan with water to reach halfway up pie plate and bake milk until thick and brown, about 45 minutes more. Remove pie plate from water bath.
- Stir in coconut, pecans, and vanilla and keep warm.
For the frosting:
- Melt butter in large bowl.
- Whisk or use electric hand held mixer to blend in cocoa.
- Add one cup of powdered sugar, and a little milk, alternating between the two until both are used up and the frosting is creamy.
- Add vanilla and blend.
To assemble:
- Once cakes are cooled, cut each cake in half so that you end up with four layers.
- Place one layer onto a cake plate and spread a third of the coconut/nut filling on the layer.
- Add the second cake and add more filling, then another layer of cake and more filling.
- Finally add the last layer of cake.
- Spread cake with a thin layer of chocolate frosting to control the crumbs, let cool in refrigerator for 20 minutes.
- Frost entire cake with remaining frosting.
- Then enjoy!