Ultimate Eggless Moist German Chocolate Cake | Easy Chocolate Cake | No Whipping Cream


Ultimate Eggless Moist German Chocolate Cake – I made an egg version last week, so this week the eggless version. I threw in a chocolate buttercream as an alternative, if you wish the regular chocolate ganache, refer to last week’s video. This cake may look complicated but it’s very easy, everyone can make this cake. German Chocolate cake did not come from German, don’t be confused. My husband asked “I never knew the Germans like coconuts”. Well, he is absolutely right because the name “German” comes from an English man called Sam German. That was how the name German Chocolate cake came about. All the steps of making this cake is super foolproof, and I hope you’ll give this a try. Enjoy!

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Ingredients:

• Eggless Moist Chocolate Cake
(I’m using (3) 6-inch round pans)

72ml [¼ cup + 1 tbsp] whole milk
15ml [1 tbsp] white vinegar
180g [1½ cup] cake flour
50g [½ cup] dark cocoa powder
1½ tsp baking powder
1 tsp baking soda
½ tsp salt
180g [1¾ cup + 2 tbsp] fine sugar
80g [¼ cup + 1 tbsp] oil
120g [½ cup] plain yogurt
1 tsp vanilla extract
135ml [½ cup + 1 tbsp] boiling water


• Coconut Filling
85g [¼ cup + 2 tbsp] unsalted butter
70g [⅓ cup] white sugar
70g [⅓ cup] brown sugar
¼ tsp salt
180ml [¾ cup] evaporated milk
15g [2 tbsp] cornstarch
1 tsp vanilla extract
70g [1 cup] coconut flakes
20g [⅓ cup] toasted coconut flakes
100g [¾ cup] pecans, chopped


• Chocolate Buttercream
226g [1 cup] unsalted butter, lightly softened
150g [½ cup] sweetened condensed milk
20g [3 tbsp] semi-sweet cocoa powder


syrup
[1 tbsp sugar + 2 tbsp hot water]

Piping tip 1M


Instructions:

• Eggless Moist Chocolate Cake
1. Preheat oven at 180°C/355°F.
2. Prep the pans, grease and flour them. Set aside.
3. In a cup, add milk and vinegar. Mix to combine. Let it rest for 5 minutes before use.
4. Sift all the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt). Set aside.
5. In a large mixing bowl, add sugar, oil, milk mixture (milk+vinegar), yogurt and vanilla extract. Mix until well combined.
6. Add in the sifted flour in 3 batches. Mix until incorporated, do not over mix.
7. Lastly, add in the hot boiling water. Add in gradually as you mix. Mix until combined. Scrape the bowl to ensure even mixing and no lumps. It is normal that the batter is liquidy.
8. Divide the batter into 3 pans. Using a scale is optional, you can eye level it. ***
9. Bake in preheated oven at 180°C/355°F for 25-28 min or until inserted skewer comes out clean.
***Remark: you can also bake the cake in 1 pan. Baking time will be around 30-35 minutes or until inserted skewer comes out clean, at the same temperature.

10. Let the cake cool completely.
11. Slicing the dome if necessary, so that the layers are flat and even. In this case, the cakes came out pretty evenly, I didn’t have to trim off the dome.
12. Set aside.
• Coconut Filling
1. Chop the pecans and set aside.
2. In a stainless steel pot, add butter, both the sugars, salt, evaporated milk and cornstarch. Give it a stir to mix the cornstarch before incorporating heat onto the pot.
3. Cook on medium low heat. Constantly stir to prevent burnt. Simmer the sauce for about 3-5 minutes or until the sauce is thickened. Off the heat. Remove from the stove.
4. Add in the vanilla extract, coconut flakes, toasted coconut flakes and chopped pecans. Mix until incorporated. Set aside for cooling before using for assembling the cake.

• Chocolate Buttercream
1. In a large mixing bowl, add butter. Mix when it’s lightly softened. Mix until creamy, fluffy and pale. Scrape the bowl occasionally.
2. Add in the condensed milk. Mix until combined.
3. Sift in the cocoa powder. Mix until combined. Scrape the bowl to ensure even mixing.

• Assemble the cake (as per video)

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