An oldie but a goldie: German Chocolate Cake[[MORE]]
adapted from baked: new frontiers in baking2 hours start to finish, makes a three layer 8” cakefor the cake:1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature2 1/4 cups sugar2 1/4 cups cake flour3/4 cup dark unsweetened cocoa powder1 1/2 teaspoons baking powder1/2 teaspoon baking soda3/4 teaspoon salt5 eggs, room temperature1 1/2 teaspoons vanilla extract1 cup hot coffee1 cup buttermilk4 ounces melted dark chocolate for the filling:1 1/3 cups shredded sweetened coconut1 1/3 cups chopped pecans, toasted or untoasted1 cup sugar1/2 cup (1 stick) unsalted butter1 cup evaporated milk1 teaspoon vanilla extract3 egg yolks
make the cakes. preheat your oven to 350F. grease three 8 inch round cake pans, line the bottom with parchment paper, and grease the parchment paper. set aside.
using an electric mixer, cream the butter and sugar until light and fluffy. while the butter and sugar are beating, combine the dry ingredients (flour, cocoa, baking powder, baking soda, and salt) in a separate bowl and set aside.
when the butter and sugar are creamed, add the eggs one at a time, scraping down the sides as needed. add the vanilla extract and about a third of the dry ingredients. mix well. alternate additions of the coffee and buttermilk and the dry ingredients until they are all added. mix in the melted chocolate.
divide the batter evenly among the three pans. bake about thirty minutes, or until a toothpick comes out clean. let the cakes cool in the pan about 20 minutes before inverting onto a cooling rack. cool completely and remove the parchment paper from the bottoms before filling.
while the cakes are cooling, make the filling. line a baking sheet with parchment paper. and heat your oven to 300F spread about half of the coconut on the baking sheet. if your pecans aren’t already toasted, spread those on the baking sheet as well. bake about five minutes, or until the coconut just starts to brown. 
in a medium saucepan, whisk the sugar, butter, evaporated milk, vanilla, and egg yolks over medium low heat until the mixture begins to boil and thickens. be careful not to cook the mixture too long or the yolks will turn to scrambled eggs. mix in the coconut and pecans. to cool the mixture quickly, place the pan in an ice bath and stir continuously until cool; otherwise let the mixture cool in the pan. 
to assemble the cake, place one cake layer on your serving tray. if it isn’t flat, slice off the top to flatten the cake. spoon about one third of the filling onto the layer and spread to the edges. continue with the other two cake layers. serve with a tall glass of milk.

An oldie but a goldie: German Chocolate Cake

adapted from baked: new frontiers in baking
2 hours start to finish, makes a three layer 8” cake

for the cake:
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
2 1/4 cups sugar
2 1/4 cups cake flour
3/4 cup dark unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
5 eggs, room temperature
1 1/2 teaspoons vanilla extract
1 cup hot coffee
1 cup buttermilk
4 ounces melted dark chocolate 

for the filling:
1 1/3 cups shredded sweetened coconut
1 1/3 cups chopped pecans, toasted or untoasted
1 cup sugar
1/2 cup (1 stick) unsalted butter
1 cup evaporated milk
1 teaspoon vanilla extract
3 egg yolks

  1. make the cakes. preheat your oven to 350F. grease three 8 inch round cake pans, line the bottom with parchment paper, and grease the parchment paper. set aside.
  2. using an electric mixer, cream the butter and sugar until light and fluffy. while the butter and sugar are beating, combine the dry ingredients (flour, cocoa, baking powder, baking soda, and salt) in a separate bowl and set aside.
  3. when the butter and sugar are creamed, add the eggs one at a time, scraping down the sides as needed. add the vanilla extract and about a third of the dry ingredients. mix well. alternate additions of the coffee and buttermilk and the dry ingredients until they are all added. mix in the melted chocolate.
  4. divide the batter evenly among the three pans. bake about thirty minutes, or until a toothpick comes out clean. let the cakes cool in the pan about 20 minutes before inverting onto a cooling rack. cool completely and remove the parchment paper from the bottoms before filling.
  5. while the cakes are cooling, make the filling. line a baking sheet with parchment paper. and heat your oven to 300F spread about half of the coconut on the baking sheet. if your pecans aren’t already toasted, spread those on the baking sheet as well. bake about five minutes, or until the coconut just starts to brown. 
  6. in a medium saucepan, whisk the sugar, butter, evaporated milk, vanilla, and egg yolks over medium low heat until the mixture begins to boil and thickens. be careful not to cook the mixture too long or the yolks will turn to scrambled eggs. mix in the coconut and pecans. to cool the mixture quickly, place the pan in an ice bath and stir continuously until cool; otherwise let the mixture cool in the pan. 
  7. to assemble the cake, place one cake layer on your serving tray. if it isn’t flat, slice off the top to flatten the cake. spoon about one third of the filling onto the layer and spread to the edges. continue with the other two cake layers. serve with a tall glass of milk.
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tagged as: german chocolate. cake. chocolate. dessert. favorite.

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