How To Make GERMAN CHOCOLATE CAKE - Day 16,716

Let me teach you ...

German Chocolate-Chocolate Cake Recipe

  

CAKE:

1 8 oz (225g) Semi-Sweet Chocolate, grated

1/2 Cup (120ml) Water

2 Cups (250g) All Purpose Flour

1/2 Teaspoon (2g) Baking Soda

1/2 Teaspoon (2g) Baking Powder

1/2 Teaspoon (3g) Salt

1/2 Pound (2 sticks) (225g) Butter, Softened

2 Cups (400g) Sugar, white

4 Eggs

1 Teaspoon (5ml) Vanilla Extract

1 Cup (235ml) Buttermilk

COCONUT-PECAN FROSTING:

4 Egg Yolks

12 Ounces (355ml) Sweetened Condensed Milk

1-1/2 Teaspoons (8ml) Vanilla Extract

1-1/2 Cups (300g) Sugar, white

3/4 Cup (1-1/2 sticks) (170g) Butter

6 Ounces (170g)) Coconut, shredded

1-1/2 Cups (190g) Pecans, chopped

Preheat oven to 350°f (180°C) degrees. Cut parchment for the bottoms of 3 each, 8" or 9" (20-22cm) round cake pans. Place a dab of butter in the center of each pan to hold the paper down.  Spray or butter the sides of the pans.

Cake preparation:  To your mixing bowl, add the sugar. Place butter and 1/2 the chocolate pieces in a microwave safe dish. Heat just enough to mile the butter slightly and melt the chocolate.  Heat only little by little until the chocolate is dissolved.  Pour chocolate mixture into mixing bowl and mix well until smooth.  Add the eggs one at a time being sure to completely mix before the next is added.  Add the water, vanilla and milk, mixing well until the liquid is smooth. 

In a separate bowl add all the dry ingredients and mix well with a whisk. Add the flour mixture into the wet ingredients a bit at a time, being sure to mix well each time.  Continue until all of the flour mixture is worked in.  Add the remainder of the chocolate pieces and mix in by hand.

Divide the batter between the 3 pans evenly and bake for about 30 minutes or until toothpick inserted in centers comes out clean. Remove from the oven and run a knife around the cake edges to loosen.  Cool in cakes for 15 minutes in the pans, the invert onto a cooling rack.  Remove the parchment paper and allow cakes to come to room temperature.

Frosting preparation:  In a large sauce pan, add the egg yolks, milk and sugar.  Mix well with a whisk then add the butter.  Bring to a simmer and immediately remove from the heat.  Add the vanilla, nuts and coconut.  Stir well and allow cooling off the stove.  This should be enough for a three layer cake or 3 dozen cupcakes.

Assembly:  Place one layer of cake, and enough frosting to cover.  Repeat and on third layer use remainder of frosting.  Serve.  This is a large cake, enough for 15-20 people.

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