German Chocolate Cake

Sep 8

Written by:
9/8/2011 12:35 PM  RssIcon

German Chocolate Cake
Adapted from The Joy of Chocolate
Recipe makes one 8-inch 3-layer cake

Cake Layers
8 ounces milk chocolate (chips or chopped)
3/4 cup (1 1/2 sticks) unsalted butter
8 large eggs
2 cups granulated sugar
2 tsp vanilla Jack
1 2/3 cups all purpose flour
1 1/3 cups ground pecans
4 ounces toasted and crushed sweetened coconut
1 1/2 tsp salt
1/2 tsp baking soda
1 cup buttermilk

8 ounces milk chocolate
1 1/2 cups heavy whipping cream
2 tsp vanilla Jack
8 ounces toasted and crushed sweetened coconut
1 1/2 cups chopped pecans

Makes the cake layers:
Preheat oven to 350˚. Butter and flour 3 8-inch square cake pans.

Start with a large mixing bowl as this will be the final bowl used to mix the batter. Add the butter and chocolate into the bowl and melt over simmering water or in the microwave; heat just enough to soften the chocolate to mix, and set aside to cool. Add the eggs, sugar and vanilla to a mixing bowl and whisk on high for 10 minutes, or until the mixture triples in volume and forms wide ribbons. Meanwhile, add the flour, pecans, toasted coconut, salt and baking soda to the food processor and process until to finely chop and mix the nuts and coconut.

Add the dry flour mixture and the buttermilk into the large mixing bowl with the butter and chocolate, and stir just to combine. Stir in about 1/3 of the whipped eggs mixture into the batter in the large bowl and stir to combine. Carefully fold the remaining egg mixture into the batter.

Evenly divide the batter into the 3 prepared cake pans, and bake in the preheated oven for 25-30 minutes, or until a cake tester comes out clean. Cool in pans for about 5 minutes before transferring to wire racks for cool.

Make the topping:
Toast the sweetened coconut in a 350˚ oven for about 8 minutes; watch closely as you only want the coconut lightly toasted. Transfer the coconut to a bowl to cool and crush with your hands to make smaller flakes of toasted coconut. Mix the chopped pecans in with the coconut and set aside in the refrigerator to chill. Place the heavy cream in the freezer to chill being careful not to freeze; a few crystals is fine. Add the chocolate to the final mixing bowl and heat just enough to soften and melt the chocolate; allow the bowl to cool before proceeding.

When the melted chocolate has cooled begin whipping with a hand mixer while slowing adding the chilled heavy cream. Continue whipping until the mixture is a thicken whipped cream, then whip in the vanilla. Reserve about 2/3 cup of the coconut pecan mixture to sprinkle on top of the cake. Carefully fold the remaining coconut pecan mixture into the whipped cream mixture.

Assemble the cake:
Place a layer of cake on a plate and top with 1/3 of the topping mix. Add the second layer of cake and another third of the topping. Ending with the third layer and the remaining third of the topping, and then sprinkler the reserved pecans and coconut to finish the cake. Store the finished cake in the refrigerator until ready to serve. Allow to sit at room temperature for 10 minutes before serving.

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