Earlier this year I interned in an office that had one of those fancy coffee machines. You know, the ones that use cups or discs and everyone can make exactly what they want. I think these machines are perfect for offices, but I wouldn’t spend the money to have one at home.
Anyhow, the office had an industrial size machine, and about 10 different kinds of coffee to choose from. I saw one labelled German Chocolate Cake and was sold. The description said it had chocolate, caramel and coconut flavours, and I love all of those so I went ahead and placed the pod-like thing into the machine. The aroma from the brewed cup was promising – I could smell the chocolate and coconut. I added cream and a small amount of sugar… and was totally disappointed. All I could taste was coffee, with maybe a hint of chocolate. I thought to myself, “I can do better than this.”
And I did 🙂
Before I get into the recipe, I’d like to share an interesting fact about German Chocolate Cake:
“Named not after its country of origin but after Samuel German, who created Baker’s German’s Sweet Chocolate, this confection – four layers of cake sandwiched together with a super rich pecan-and-coconut filling – is one special cake.” – from Canadian Living
I had always assumed that it was called German because it came from Germany. Either way, Mr. Samuel German’s original cake recipe sounds delicious (and a bit complicated). I wonder if I can convince someone to make this for me…
Ok, back to the recipe. At first, I thought it would be a good idea to dissolve two squares of Caramilk chocolate into a regular cup of coffee. I do not recommend this method… unless you like lumpy coffee. I tried searching my grocery store for caramel flavoured coffee creamer, but came up empty-handed. So I went to the next best thing… Cadbury Caramilk flavoured chocolate milkshake. Now, this is not a product that I would usually buy because of the high amount of sugar and not-so-good-for-you ingredients. But I figured that since this is a dessert coffee, and I’m was looking for a quick way to get the flavours, I would suck it up this time.
I used Starbucks Ready Brew Colombia Coffee* because it would guarantee that authentic coffee-shop taste, and I could easily make once serving instead of having to brew a whole pot.
For the topping, I used whipped cream (just the canned stuff), a bit of sifted cocoa powder, and toasted sweetened coconut. Yummy!
- 8 oz prepared coffee (I used Starbucks VIA® instant coffee)
- 1 325 mL bottle Cadbury Caramilk Milkshake (you don't need to use all of it)
- ½ tsp coconut extract
- 1 can whipped cream (optional)
- ⅛ tsp cocoa powder (optional)
- 1 tbsp sweetened shredded coconut, toasted (optional)
- Add a splash of the milkshake to brewed coffee, and taste. Continue adding more of the milkshake until the coffee is sweet enough for you.
- Add the coconut extract and stir.
- Top your drink with whipped cream, cocoa powder and toasted coconut, if desired.