Liberty Vineyards Vineyard & Winery

Liberty Recipes

Liberty Vineyards & Winery -
(716) 672-4520,
2861 US Route 20, Sheridan, NY 14135

Inside-Out German Chocolate Cake

Wow them with this unexpected twist on traditional German Chocolate Cake that makes a great ending for a dinner party. Serve with a glass of Liberty Vineyards Barrel-Select Cabernet Sauvignon (or Purple Haze if you prefer a sweet wine).

Ingredients - Cake

  • 1 1/2 cups sugar
  • 1 1/2 cups flour
  • 1/2 cup plus 1 tablespoon unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon sea salt
  • 3/4 cup milk
  • 6 tablespoons melted unsalted butter
  • 1 whole egg plus 1 egg yolk
  • 3/4 teaspoon vanilla
  • 1/8 teaspoon almond extract
  • 3/4 cup boiling water

Ingredients - Filling

  • 7 ounces sweetened flaked coconut
  • 1 cup chopped pecans
  • 14-ounce can sweetened condensed milk
  • 1 tablespoon vanilla

Ingredients - Ganache

  • 1 1/4 cups butter
  • 5 ounces semi-sweet chocolate
  • 5 ounces milk chocolate
  • 3 tablespoons light corn syrup


  • Cake - Preheat oven to 350 degrees F. Oil three 9-inch round cake pans. Line bottoms of pans with rounds of parchment or waxed paper. Mix together sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl. Whisk together milk, melted butter, whole egg, egg yolk, vanilla, and almond extract in another large bowl until just combined. Beat egg mixture into flour mixture with mixer at low speed. Then beat at high speed for one minute. Reduce speed to low and beat in boiling water until just combined (batter will be thin). Divide batter evenly among three pans. Bake in 350-degree oven, rotate halfway through bake cycle. Bake 20 to 25 minutes or until toothpick comes out clean. Cool layers in pans on racks for 15 minutes. Run knife around edges of pans and invert cakes onto racks. Carefully remove parchment paper and allow layers to cool completely.
  • Filling - Reduce oven temperature to 325 degrees F. Spread coconut on large baking sheet, and spread chopped pecans on another large baking sheet. Bake pecans on an upper rack of oven and bake coconut on lower rack of oven until golden brown, 12 to 18 minutes. Remove pans from oven. Increase oven temperature to 425 degrees. Pour condensed milk into 9-inch-deep pie plate and cover with foil, sealing edges tightly. Bake milk in a water bath in the middle of oven for 45 minutes. Refill baking pan with water to reach halfway up pie plate and bake about 45 minutes more. Remove pie plate from water bath. Stir in coconut, pecans and vanilla, cover with foil to keep warm.
  • Ganache (prepare while milk is baking) - Melt butter in a three-quart saucepan. Remove pan from heat and add chocolate and corn syrup, whisking until chocolate is melted. Transfer one cup ganache to bowl, reserving remaining ganache at room temperature in pan. Chill ganache in bowl, stirring occasionally, until thickened and spreadable (about one hour).
  • Assemble Cake - Put one cake layer on a rack set over a baking sheet (to catch excess glaze). Drop half of coconut filling by spoonfuls evenly over layer and gently spread with a wet spatula. Top with another cake layer and spread with remaining filling in the same manner. Top with remaining cake layer and spread chilled ganache evenly over top and sides of cake. Heat reserved ganace in pan over low heat, stirring until glossy and pourable (about one minute). Pour glaze evenly over top of cake, making sure sides are coated. Chill cake until firm (about one hour). Keep refrigerated. Bring to room temperature before serving.
Back to DessertsBack to All Recipes