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
- 1/2 tsp coconut extract
- 1 can whipped cream optional
- 1/8 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.
The flavours in my version are much stronger than in the instant cup I tried, but it’s not a liquid version of German Chocolate Cake. You can play with the amount of milkshake and coconut extract until you get the flavours you want. I was satisfied with my result, and I hope you enjoy this too!