Side Pannel
German Chocolate Cake r12
German Chocolate Cake r12
- Recipe Submitted by maryjosh on 10/05/2016
Ingredients List
- CHOCOLATE INGREDIENTS
- 4 ounces sweet (German) chocolate, coarsely chopped (115 grams)
- 1/2 cup boiling water or brewed coffee (4.15 ounces/120 grams)
- 2 tsp vanilla extract
- BATTER INGREDIENTS
- 2 1/2 cups sifted cake flour or 2 cups all-purpose flour, sifted (9 ounces/250 grams)
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter or vegetable shortening, softened (65 to 67°F) (2 sticks/8 ounces/225 grams)
- 2 cups granulated sugar, or 1 cup granulated sugar and 1 cup packed light brown sugar (14 ounces/400 grams)
- 4 large egg yolks (¼ cup + 2 teaspoons/2.5 ounces/75 grams)
- 1 cup buttermilk or sour milk (1 tablespoon white vinegar or lemon juice plus milk to equal 1 cup) (8.25 ounces/240 grams)
- 4 large egg whites (½ cup/4.25 ounces/120 grams)
- COCONUT-PECAN FROSTING INGREDIENTS
- 1 cup evaporated milk or heavy cream (8.5 ounces/245 grams)
- 1 cup granulated sugar (7 ounces/200 grams)
- 1/2 cup unsalted butter (1 stick/4 ounces/115 grams)
- 3 large egg yolks, lightly beaten (3½ tablespoons/2 ounces/60 grams)
- 1/8 tsp salt
- 1 1/2 tsp vanilla extract
- 1 1/3 cups grated coconut (3.5 ounces/100 grams)
- 1 cup pecans, lightly toasted and finely chopped (4 ounces/115 grams)
Directions
Position a rack in the center of the oven. Preheat the oven to 350°F (325°F for a convection oven). Grease three 9- by 1½-inch round cake pans, two 8-inch by 2-inch square pans, or one 13- by 9-inch pan, line with parchment paper or waxed paper, and grease again.
To prepare the chocolate: Place the chocolate in a medium bowl, pour the boiling water over top, and stir until melted. Let cool. Stir in the vanilla.
To make the batter: Sift together the flour, baking soda, and salt.
In a large bowl, beat the butter on low speed until smooth, about 2 minutes.
Increase the speed to medium, gradually add the sugar, and beat until light and fluffy, about 4 minutes.
Beat in the egg yolks, one at a time.
Stir in the chocolate.
Add the flour mixture alternately with the milk (4 portions for the flour; 3 portions for the milk) beginning and ending with the flour, until smooth. The batter will be rather thick.
In a medium bowl, beat the egg whites on low until foamy, about 1 minute. Increase the speed to medium and beat until stiff but not dry, 5 to 8 minutes.
Fold one fourth of the egg whites into the batter, then fold in the remaining whites.
Divide the batter equally between the prepared pans. Bake until a wooden tester inserted in the center comes out clean and the cake springs back when lightly touched, 30 to 35 minutes for 9-inch rounds; 45 to 50 minutes for the 8-inch squares; and 45 to 50 minutes for a 13- by 9-inch.
Let cool in the pans for 10 minutes, then remove the cakes to wire racks and let cool completely, at least 1½ hours. The cake can be wrapped in plastic wrap and stored at room temperature for up to 2 days.
To make the frosting: In a medium saucepan, cook the milk, sugar, butter, egg yolks, and salt over medium heat, stirring constantly, until bubbly and thickened or 170°F, about 12 minutes.
Remove from the heat and add the vanilla. Stir in the coconut and pecans. Let cool, stirring occasionally, until thick enough to spread, about 30 minutes.
To assemble: Place a cake layer on a serving plate, spread the top with one third of the frosting. Arrange a second cake layer on top, spread with one half of the remaining frosting, top with the remaining cake layer, and spread the remaining frosting on top. Or for a sheet cake, spread the frosting over the top and sides; or cut the cake lengthwise into thirds and layer. Store in an airtight container at room temperature for up to 5 days. Do not freeze.
To prepare the chocolate: Place the chocolate in a medium bowl, pour the boiling water over top, and stir until melted. Let cool. Stir in the vanilla.
To make the batter: Sift together the flour, baking soda, and salt.
In a large bowl, beat the butter on low speed until smooth, about 2 minutes.
Increase the speed to medium, gradually add the sugar, and beat until light and fluffy, about 4 minutes.
Beat in the egg yolks, one at a time.
Stir in the chocolate.
Add the flour mixture alternately with the milk (4 portions for the flour; 3 portions for the milk) beginning and ending with the flour, until smooth. The batter will be rather thick.
In a medium bowl, beat the egg whites on low until foamy, about 1 minute. Increase the speed to medium and beat until stiff but not dry, 5 to 8 minutes.
Fold one fourth of the egg whites into the batter, then fold in the remaining whites.
Divide the batter equally between the prepared pans. Bake until a wooden tester inserted in the center comes out clean and the cake springs back when lightly touched, 30 to 35 minutes for 9-inch rounds; 45 to 50 minutes for the 8-inch squares; and 45 to 50 minutes for a 13- by 9-inch.
Let cool in the pans for 10 minutes, then remove the cakes to wire racks and let cool completely, at least 1½ hours. The cake can be wrapped in plastic wrap and stored at room temperature for up to 2 days.
To make the frosting: In a medium saucepan, cook the milk, sugar, butter, egg yolks, and salt over medium heat, stirring constantly, until bubbly and thickened or 170°F, about 12 minutes.
Remove from the heat and add the vanilla. Stir in the coconut and pecans. Let cool, stirring occasionally, until thick enough to spread, about 30 minutes.
To assemble: Place a cake layer on a serving plate, spread the top with one third of the frosting. Arrange a second cake layer on top, spread with one half of the remaining frosting, top with the remaining cake layer, and spread the remaining frosting on top. Or for a sheet cake, spread the frosting over the top and sides; or cut the cake lengthwise into thirds and layer. Store in an airtight container at room temperature for up to 5 days. Do not freeze.
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