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GERMAN CHOCOLATE CAKE
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Source: Ben Williamson, 8/03/2018
| NOTES: 1) For an accurate measurement of boiling water, bring a full kettle of water to a boil, then measure out the desired amount. 2) When assembling cake, filling should be cool or cold (room temperature, at the very warmest). 3) To be time efficient, first make filling, then use refrigeration time to prepare, bake, and cool the cakes. 4) Toasted pecans are stirred into the filling just before assembly to keep them from becoming soft and soggy. FILLING: (Make the day before, if possible.) | |
| 4 large | egg yolks, room temperature |
| 1 (12-ounce) can | evaporated milk |
| 1 cup (7 ounces) | granulated sugar |
| 1/4 cup (1 3/4 ounces) | packed light brown sugar |
| 6 tablespoons | unsalted butter, cut into 6 pieces |
| 1/8 teaspoon | salt |
| 2 teaspoons | vanilla extract |
| 1 (6-oz bag) | frozen coconut, thawed, TROPIC ISLE ("BIRD'S EYE") ** |
| 1 cup | sweetened coconut flakes, PUBLIX |
| 1 1/2 tablespoons | cornstarch |
| 1 1/2 cups (6 ounces) | pecans, toasted and chopped fine |
| Whisk egg yolks in medium saucepan, then gradually whisk in evaporated milk. Add granulated sugar, brown sugar, corn starch, butter, and salt, and cook over medium heat, whisking constantly, until mixture is boiling, frothy, and slightly thickened, about 6 minutes. Transfer mixture to bowl; whisk in vanilla, then stir in thawed coconut and coconut flakes. Cool until just warm, cover with plastic wrap, and refrigerate until cool or cold, at least 2 hours or up to 3 days. DO NOT STIR IN PECANS until just before cake assembly. CAKE: | |
| 1 cup (2 sticks) | butter, softened to room temperature |
| 2 cups | granulated sugar |
| 4 | large eggs |
| 1 cup | sour cream |
| 2 teaspoons | vanilla extract |
| 2 cups | all-purpose flour |
| 3 tablespoons | unsweetened cocoa powder |
| 1/2 teaspoon | baking soda |
| 1/2 teaspoon | salt |
| 1/2 cup | buttermilk |
| 4 ounces | BAKER'S German Chocolate, melted and cooled |
1. Preheat oven to 340F. Grease and flour THREE 9-inch cake pans.
2. Beat Butter and sugar at medium-high speed until fluffy. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating until combined.
3. In medium bowl, combine flour, cocoa, baking soda, and salt. Gradually add to the butter mixture, alternately with buttermilk, beginning and ending with flour mixture. Add melted chocolate, beating until combined.
4. Spoon batter evenly into prepared pans. Bake until cake tester inserted in center comes out clean. 18 to 22 minutes. CAUTION: DO NOT OVERCOOK! (Choccolate layers cook faster than white or yellow layers.)
5. Let cool in pans 10 minutes. Remove from pans and cool completely on wire racks. (about 1 1/2 – 2 hours).
3. Divide batter evenly between prepared pans and smooth tops with rubber spatula. Bake cake until toothpick inserted in centers comes out clean, about 30 minutes, switching position of pans twice through baking, so each cake spends same amount of time in each position. Let cakes cool in pans on wire rack for 10 minutes. Remove cakes from pans, discard parchment, and let cool completely, about 2 hours, before filling. (Cooled cakes can be wrapped tightly in plastic wrap and kept at room temperature for up to 1 day. Wrapped tightly in plastic, then aluminum foil, cakes can be frozen for up to 1 month. Defrost cakes at room temperature before unwrapping and frosting.)
4. TO ASSEMBLE THE CAKE: Place cooled layers on top of each other and make 1/8-inch-deep vertical cut into side of each layer (to mark position). With long serrated knife, use sawing motion to cut cakes in half horizontally so that each cake forms two layers.
5. Line edges of cake platter with 4 strips of parchment paper to keep platter clean. Place 1 cake layer on prepared platter. Stir roasted pecans into chilled filling. Spread 1 cup filling evenly across top of cake layer, spreading filling to very edge. Carefully place next cake layer on top of filling, aligning cuts so layers are even. Repeat using remaining filling and cake layers. Carefully pull out pieces of parchment from beneath cake before serving. (Assembled cake can be refrigerated for up to 1 day. Bring to room temperature before serving.)
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