german chocolate cake recipe
DESCRIPTION
This is one of our favorite cakes of all time. It's incredibly moist and fluffy!Prep time: 2 hoursServes: 16TRANSCRIPT
German Chocolate Cake
One of the moistest cakes we’ve ever made! This cake tops the list as one of our all time favorites!
Prep time: 2 hoursServes: 16
German Chocolate Cake
R E C I P E
Adapted from Original Baker’s Recipe
German Chocolate Cake• 1 package (4 oz.) Baker’s
German Sweet Chocolate• ½ cup water• 4 eggs separated• 2 cups cake flour• 1 tsp. baking soda• ¼ teaspoon salt• 1 cup butter, softened• 2 cups sugar• 1 teaspoon vanilla• ½ cup sour cream• 1 cup buttermilk
Coconut Pecan Frosting• 4 egg yolks• 1 can (12 oz.) evaporated milk• 1 ½ teaspoon’s vanilla• 1 ½ cups sugar• ¾ cups butter• 1 pkg. (7oz.) coconut (approx. 2 ½
cups)• 1 ½ cups chopped pecans
Chocolate Glaze• 1 cup heavy whipping cream• 12 oz. good quality bitter or
semisweet chocolate
I N G R E D I E N T S
Make sure you have the right tool to cut two cakes into 4 layers. We use a cake slicer.
Cook’s Note
{STEP 1}
Prepare Cake
{ S T E P 1 }
Prepare CakePreheat oven to 350 degrees.
Line two 9 inch cake pans with parchment paper and spray or butter to avoid sticking.
Melt chocolate in microwave on high for approx. 1 minute to melt, then stir until completely melted.
Beat egg whites in small bowl until stiff, set aside. Mix together flour, soda and salt, set aside. Beat butter and sugar until fluffy in large mixing bowl. Add egg yolks, 1 at a time, beating well after each addition. Blend in chocolate and vanilla.
Add flour mixture alternately with buttermilk and sour cream, beating thoroughly after each addition.
Fold in egg whites. Pour batter into prepared cake pans.
Bake 30 minutes. Allow to cool 15 minutes in pans. Move to wire racks to cool completely.
Optional: When completely cool, use cake slicer to cut each layer in half to create 4 layers.
This is the cake slicer we useCook’s Note
{STEP 2}
Prepare Coconut-Pecan Frosting
{ S T E P 2 }
Prepare Coconut-Pecan Frosting
Whisk together egg yolks, milk, and vanilla in large saucepan until blended.
Add sugar and butter and cook on medium heat approx. 12 minutes, until thickened and golden brown (stirring constantly).
Remove from heat.
Add coconut and pecans and mix well
Cool slightly before frosting.
{STEP 3}
Prepare Glaze and Assemble Cake
{ S T E P 3 }
Prepare Glaze and Assemble CakeBring whipping cream to a simmer in a small sauce
pan.
Pour hot cream over chopped chocolate. Let chocolate melt for a minute, then stir to melt completely. Let cool slightly.
Put one of the bottom cake layers on a serving dish (cut side up), and frost with ¼ of coconut-pecan mixture. Add next cake layer (use top of cut layer with cut side down). Frost with ¼ coconut-pecan mixture. Repeat with next two cake and frosting layer, but save last ¼ of coconut-pecan frosting until the end.
Pour chocolate glaze over top and sides of cake, making sure top is not too thick because you will add remaining coconut-pecan frosting on top at the end.
from Holly’s Blog
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