GERMAN CHOCOLATE CAKE

By RoketJSquerl

Ingredients

• For the Coconut Pecan Icing:
• 4 ounces (114 grams) high quality milk chocolate or semisweet chocolate*
• 1 ounce (28 grams) natural cocoa powder- 1/3 cup (I like Scharffen Berger or Hershey’s)*
• 4 ounces (120 milliliters) boiling water- 1/2 cup
• 8 ounces (240 milliliters) coconut milk- 1 cup
• 1 tablespoon (15 milliliters) vanilla extract
• 8 ounces (228 grams) unsalted butter, softened- 1 cup
• 14 ounces (396 grams) granulated sugar- 2 cups
• 4 large eggs
• 8 ounces (227 grams) all-purpose/plain flour
• 1/2 teaspoon (3 milliliters) baking soda
• 1 teaspoon (5 milliliters) baking powder
• 3/4 teaspoon (4 milliliters) salt
• 8 ounces (240 milliliters) heavy whipping cream- 1 cup
• 10 1/2 ounces (298 grams) granulated sugar- 1 1/2 cups
• 4 large egg yolks
• 4 ounces (113 grams) unsalted butter- 1/2 cup
• 1/8 teaspoon salt
• 1 teaspoon (5 milliliters) vanilla extract
• 6 ounces (170 grams) unsweetened desiccated coconut- 1 1/2 cups*
• 4 1/2 ounces (128 grams) pecans, toasted and coarsely chopped- 1 1/4 cups

Details

Servings 1
Adapted from cakepaperparty.com

Preparation

Step 1

Preheat oven to 350 F (177 C). Spray three 8-inch round cake pans with Baker’s Joy or grease and flour.

In a medium bowl combine chocolate, cocoa powder, and boiling water and carefully whisk until the chocolate is completely melted and the mixture is smooth. Whisk in the coconut milk and vanilla until fully incorporated. Set aside to cool to room temperature.

In a mixer bowl beat the butter and sugar for 2 minutes on medium-high power until light and fluffy; add the eggs one at a time with the mixer on medium until they are incorporated.

Sprinkle in flour, baking soda, baking powder and salt and mix to just moisten, about 15 seconds. With the mixer on low speed, gradually pour in the chocolate mixture. Once it is all added, beat on medium-high speed for 1 minute. Scrape the bottom of the bowl and beat for 30 seconds more until smooth.

Pour into cake pans and bake for 28-32 minutes. Do not under bake or this rich cake will be over-moist and unstable. The cake should begin to settle back on itself on the edges (about 2-3 minutes beyond when a toothpick comes out clean).

Let cool in pans for 10 minutes and then turn out to a cooling rack to cool completely or wrap in plastic wrap until needed. Top and fill with Coconut Pecan Icing or other icing and filling. Enjoy!

*Much of the character of this cake depends on the type of chocolate and cocoa powder that you use; for a mild milk chocolate flavor use milk chocolate and natural cocoa. For a deeper, darker take on this cake use a bittersweet or dark chocolate and use Dutch processed cocoa powder.

For the Coconut Pecan Icing:
In a medium saucepan, whisk together the cream, sugar, egg yolks; add the butter and salt and heat over medium heat until the butter is melted and the mixture is bubbly. Reduce the heat to low and simmer for 2 more minutes. Stir in the coconut and cook for 30 seconds more.

Remove the mixture from the heat and stir in the vanilla and pecans. Cool for 1 hour before filling and topping the cake. The mixture will thicken as it cools and the coconut absorbs moisture.

*If you cannot find desiccated coconut or don’t care to use it, you can use sweetened flaked coconut. Remove ¼ cup of sugar is using sweetened coconut.