Recipe

German Chocolate Cake Recipe

Add Step-by-Step Photos	Abermouse / All my dishes 8 months, 1 week ago This is a recipe my boyfriend found in an internet search for me, it had been on a pastry chef's blog at one point. It takes extra time but it is worth it!! Prep:60m Cook:45m Servings:16	Abermouse
	excellent german chocolate cake

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Ingredients

For the cake:

2 ounces bittersweet or semisweet chocolate chopped

2 ounces unsweetened chocolate, chopped

6 tablespoons water

8 ounces (2 sticks) unsalted butter, at room temperature

1 ¼ cup + ¼ cup sugar

4 large eggs, separated

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup buttermilk, at room temperature

1 teaspoon vanilla extract

For the filling:

1 cup heavy cream

1 cup sugar

3 large egg yolks

3 ounces butter, cut into small pieces

½ teaspoon salt1 cup pecans, toasted and finely chopped

1 1/3 cups unsweetened coconut, toasted

For the syrup:

1 cup water

¾ cup sugar

2 tablespoons dark rum

For the chocolate icing:

8 ounces bittersweet or semisweet chocolate, chopped

2 tablespoons light corn syrup

1 ½ ounces unsalted butter

1 cup heavy cream

Directions

1. Butter two 9-inch cake pans, then line the bottoms with rounds of parchment or wax paper. Preheat the oven to 350°.

2. Melt both chocolates together with the 6 tablespoons of water. Use either a double-boiler or a microwave. Stir until smooth, then set aside until room temperature.

3. In the bowl of an electric mixer, or by hand, beat the butter and 1 ¼ cup of the sugar until light and fluffy, about 5 minutes. Beat in the melted chocolate, then the egg yolks, one at a time.

4. Sift together the flour, baking powder, baking soda, and salt.

5. Mix in half of the dry ingredients into the creamed butter mixture, then the buttermilk and the vanilla extract, then the rest of the dry ingredients.

6. In a separate metal or glass bowl, beat the egg whites until they hold soft, droopy peaks. Beat in the ¼ cup of sugar until stiff.

7. Fold about one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there’s no trace of egg white visible.

8. Divide the batter into the 2 prepared cake pans, smooth the tops, and bake for about 45 minutes, until a toothpick inserted into the center comes out clean.

Cool cake layers completely.

While the cakes are baking and cooling, make the filling, syrup, and icing.

To make the filling:

1. Mix the cream, sugar, and egg yolks in a medium saucepan. Put the 3 ounces butter, salt, toasted coconut, and pecan pieces in a large bowl.

2. Heat the cream mixture and cook, stirring constantly (scraping the bottom as you stir) until the mixture begins to thicken and coats the spoon (an instant-read thermometer will read 170°.)

3. Pour the hot custard immediately into the pecan-coconut mixture and stir until the butter is melted. Cool completely.

To make the syrup:

1. In a small saucepan, heat the sugar and water until the sugar has melted. Remove from heat and stir in the dark rum.

To make the icing:

1. Place the 8 ounces of chopped chocolate in a bowl with the corn syrup and 1 ½ ounces of butter.

2. Heat the cream until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir until smooth. Let sit until room temperature.

To assemble the cake:

Remove the cake layers from the pans and cut both cake layers in half horizontally, using a serrated bread knife.Set the first cake layer on a cake plate. Brush well with syrup. Spread ¾ cup of the coconut filling over the cake layer, making sure to reach to the edges. Set another cake layer on top.

Repeat, using the syrup to brush each cake layer, then spreading ¾ cup of the coconut filling over each layer, including the top.

Ice the sides with the chocolate icing, then pipe a decorative border of chocolate icing around the top, encircling the coconut topping.

(It may seem like a lot of chocolate icing, but use it all. Trust me. You won’t be sorry.)

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Comments

joe1155 8 months, 1 week ago said:
This is a real cake recipe. Sounds delicious!

abermouse 8 months, 1 week ago said:
I made this cake last weekend and it was amazing. I had not made a cake from scratch in a long time. It did not rise as much as I thought it would, and one layer fell apart while I was building the layers, but I pieced it back together and once iced it, it was awesome.

momo_55grandma 8 months, 1 week ago said:
Love this choc. cake. thanks bunches. high5

knoxcop 8 months, 1 week ago said:
This is the way I do most all my cakes---scratch bake, syrup soaker, filling and frosting. This one is getting tried out in my kitchen very soon! Great post and thanks.--Kn0x--

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Alterations

abermouse 8 months, 1 week ago said:
I made the toasted coconut by toasting unsweetened coconut in a dry skillet over medium high heat. It took about 20 minutes, and you have to keep stirring the coconut to get it evenly toasted. I toasted the chopped pecans in the same pan right after.

abermouse 8 months, 1 week ago said:
I also put all of the filling inside the cake only. The top I left plain and then iced the cake all over, then topped it with extra toasted coconut and powdered sugar as a garnish. It made it easier to serve, and less messy.

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