German Chocolate Cake

Chocolate Cake

Ingredients( for three 20cm, round cake pans):
 
1/2 cup boiling water
120g good milk chocolate, coarsely chopped( you can use half milk- half dark chocolate)
2 cups all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
220g( 1 cup) unsalted butter, softened
4 eggs, separated
1 teaspoon vanilla extract
1 cup fresh buttermilk

Preheat oven to 1800C. Prepare three 20cm round cake pans with softened butter or nonstick vegetable cooking spray. Dust with flour and tap out any excess. Set aside.

In a medium heat-proof bowl, pour the boiling water over a milk chocolate. Stir until smooth and set aside. In another medium bowl, combine the flour, cocoa, baking soda, and salt. Set aside. In a large bowl beat the sugar and butter until very light. Add the egg yolks, one at a time, until well incorporated.Add chocolate mixture and vanilla. Add the flour mixture by thirds, alternating with the buttermilk.
In a medium bowl, beat the egg whites to stiff peaks. Use a rubber spatula to gently stir whites into the batter.

Divide the batter equally between the pans and spread evenly. Bake on the middle rack of the oven until a tester inserted in the center of each cake layer comes out clean, 30 to 35 minutes. Cool completely.

Coconut-Pecan Filling

Ingredients:

1 cup granulated sugar
340ml can evaporated milk
115g( 1/2 cup) unsalted butter
4 egg yolks( or 3 large egg yolks)
1 teaspoon vanilla extract
2 1/3 cups flaked coconut
1 1/2 cups chopped pecans

In a medium saucepan, combine the sugar, milk, butter, egg yolks, and vanilla. Cook over medium heat, stirring constantly, until thickened. Stir in coconut and pecans. Transfer to a bowl and, stirring occasionally, allow to cool.

To Assemble Cake:

Place one layer of cake on a cake plate and top with one third of the Coconut-Pecan Filling. Repeat with second and third layers and remaining filling, then spread the Chocolate Ganache on sides of cake.

Ganache:

225g good quality dark chocolate, finely chopped
180ml double cream

Place the chocolate into a medium bowl. Heat the cream in a small saucepan over medium heat. When the cream has come to the boil, pour over the chopped chocolate, and whisk until smooth. Allow to cool. It is better to do ganache day before.

Enjoy!

Recipe from this website

german chocolate cake

 



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