The German chocolate cake, contrary to its name, is actually an American classic. Composed of layers of richly decadent chocolate cake and covered with a sticky and coconut sweet custard, this cake is a real indulgence. Gummous coconut and crispy pecan walnuts give an incredible consistency while the golden caramelized custard and the delicate flavor of chocolate of the cake merge together to create a perfectly balanced bite.
German chocolate cake
Makes a 1 (8 inches) cake
- 1 cup (227 grams) not salty butter, softened
- 1 cup (200 grams) granulated sugar
- 1 cup (220 grams) lightly light brown sugar
- 4 large eggs (200 grams), ambient temperature
- 1 teaspoon (4 grams) Vanilla extract
- 2½ cups (313 grams) Flour for all uses
- ¼ cup (21 grams) Cocoa in unsweetened powder
- ½ teaspoon (2.5 grams) Powder cast
- ½ teaspoon (2.5 grams) Sodium bicarbonate
- ½ teaspoon (1.5 grams) Kosher salt
- 1½ cups (360 grams) throughout the lacticello
- 8 ounce (226 grams) 48% Cocoa Sweet Baking Chocolate*, melted and cooled
- Coconut-Pecan Frosting (follows the recipe)
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Preheat the oven to 350 ° F (180 ° C). Spray round pans with 3 (8 inches) with oven spray with flour.
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In the bowl of a support mixer equipped with the palette attack, beat the butter and sugars at medium speed until soft, from 3 to 4 minutes, stopping to scrape the sides of the bowl. Add the eggs, one at a time, beating well after each addition. Beat vanilla.
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In an average bowl, beat the flour, cocoa, yeast, baking soda and salt. With the low -speed mixer, gradually add the flour mixture to the butter mixture alternately with lacticello, starting and finishing with the flour mixture, beating until combined after each addition. Mix the melted chocolate until it is combined. Divide the batter between the prepared pans (about 2 cups or 570 grams each), smoothing the tops with an offset spatula.
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Cook until a wooden pick inserted in the center comes out clean, from 30 to 35 minutes. Leave the pans to cool for 10 minutes. Remove from the pans and let it cool completely on the stars.
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Place 1 layer of cooled cake on a plate of cake. Distribute 2 cups (498 grams) Coconut-Pecan glaze at the top. Top with the second layer of cake and enlarges 2 cups (498 grams) icing at the top. Top with the remaining cake layer and spreads the remaining coconut-pecan glaze above and sides of the cake.
Frosting Coconu-Pecan
Makes 9 cups
- 3 cups (600 grams) Granulate sugar
- 3 cups (720 grams) evaporated milk
- 1½ cups (340 grams) non -salted butter, ambient temperature
- 9 large egg yolks (167 grams), ambient temperature
- ¾ teaspoon (2.25 grams) Kosher salt
- 4½ cups (540 grams) Sweetened flaking coconut
- 3 cups (339 grams) chopped toasted pecans
- 1½ spoons (19.5 grams) Vanilla extract
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In an average saucepan, beat together sugar, evaporated milk, butter, yolks and salt until smooth. Cook over medium heat, frequently slamming, until it thickens and the mixture covers the back of a spoon, from 25 to 30 minutes.
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Remove the mixture from the heat and mix coconut, pecan and vanilla walnuts. Cover and keep in the refrigerator until cooling.
