Ingredients: |
Ingredients: For the Cake:
One 4-ounce package Baker’s German Sweet Chocolate
½ cup water
1 cup whole fat buttermilk, room temperature
1 teaspoon baking soda
2¼ cups cake flour
¼ teaspoon kosher salt
2 sticks salted butter, softened and room temperature
2 cups granulated sugar
4 eggs, separated and at room temperature
1 teaspoon pure vanilla extract
Softened butter for greasing the pans
Non-stick cooking spray
For the Coconut-Pecan Frosting:
One 12-ounce can evaporated milk
1½ cups granulated sugar
4 egg yolks, slightly beaten and room temperature
1½ sticks salted butter, room temperature and cut into ½-inch-thick cubes
1½ teaspoons pure vanilla extract
2⅔ cups sweetened flaked coconut, about half of a 14-ounce package
1½ cups chopped pecans
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Directions: |
Directions:1). Preheat the oven to 350 degrees. Grease three 8- to 9-inch round cake pans with softened butter. Cut out 3 pieces of parchment paper the size of the bottoms of the cake pans. Line the bottoms of the pans with parchment paper. Grease the parchment paper and pans again with softened butter and then spray with non-stick cooking spray.
Alternatively, grease a 9- by 13-inch cake pan with softened butter then spray with non-stick cooking spray.
2). Combine the chocolate and water in a small bowl and place in the microwave on high, about 1½ to 2 minutes, stopping to stir after 1 minute. Remove from the microwave and stir until the chocolate is smooth and melted. Place in the refrigerator to cool. Sift together the flour, soda and salt and set aside.
3). In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Turn the mixer to medium speed and add the egg yolks one at a time, beating for 1 minute after each addition and scraping down the sides of the bowl as needed.
4). Turn the mixer down to low speed and stir in the vanilla and the cooled melted chocolate mixture and mix just until blended. Add the flour mixture in 3 batches, and the buttermilk in 2 batches, alternating, beginning and ending with the flour mixture, scraping down the sides of the bowl as needed. Mix only until just combined after each addition. Remove the mixing bowl from the mixer and pour the batter into a large bowl.
5). Wash and dry the mixing bowl, making sure that it is super clean and dry. Place it back on the mixer with the whisk attachment. Beat the egg whites on high speed until stiff peaks form. Stir one third of the egg whites into the cake batter to lighten its texture, then gently fold in the rest, incorporating well.
6). Divide the batter evenly among the prepared cake pans. Bake for 25 to 30 minutes or until a toothpick inserted in the middle of the cakes comes out clean. Remove the pans from the oven and gently run a knife around the outer edge of the cake layers to loosen them from the sides of the pans. Cool in the pans for 10 minutes then remove from the pans to wire racks to finish cooling. Gently remove and discard the parchment paper. Cool the cakes completely, about 1 hour.
7). For the Coconut-Pecan Frosting, whisk the egg yolks, evaporated milk, and vanilla in a large saucepan, until well blended. Add the sugar and butter and cook over medium heat. Cook, stirring constantly until the mixture is thickened and golden brown, about 12 minutes. Remove from the heat and stir in the coconut and pecans and mix well. Transfer to a bowl and let stand at room temperature, stirring occasionally, until slightly warm and the desired spreading consistency.
8). Once cooled, using a small spatula, press the slightly warm frosting between the layers and on the top and sides of the cake. Let the cake stand until the frosting is completely cool and set, about 30 minutes. |
This recipe for German Chocolate Cake is from