German Chocolate Cake

German Chocolate Cake

chocolate cake:

  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened, special dark cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 eggs
  • 1 cup buttermilk
  • 1 cup sour cream
  • 2/3 cup vegetable oil
  • 2 teaspoons vanilla
  • 4 ounces bittersweet chocolate, melted

pecan coconut filling:

  • 1 cup heavy whipping cream
  • 1 cup dark brown sugar
  • 3 egg yolks
  • 1/2 cup (1 stick) unsalted butter
  • 1 1/2 cups chopped pecans
  • 1 1/2 cups sweetened coconut flakes
  • 1 teaspoon vanilla
  • 2 tablespoons spiced rum (optional)
  • 1/2 teaspoon salt

chocolate buttercream:

  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 2 cups powdered sugar
  • 1 cup unsweetened cocoa powder
  • 1 tablespoon meringue powder
  • 1 1/2 teaspoons vanilla
  • 3 tablespoons milk or cream



Bake the Cake:

Preheat the oven to 350.  Spray the bottoms of three 8-inch round cake pans with non-stick spray.

In the bowl of your stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, baking powder, baking soda and salt.  Add the eggs, buttermilk, sour cream, oil, vanilla and melted chocolate and beat on medium speed for 2 minutes.  Divide batter between the pans.

Bake for 25-27 minutes, until the center springs back and a toothpick comes out clean.  Set the pans on wire racks, cover loosely with a clean kitchen towel and cool completely.


Cook the Filling:

In a saucepan, whisk together the cream, brown sugar and egg yolks.  Cook over medium heat, whisking constantly, until the mixture gets thick and bubbly.  Remove from the heat.  Whisk in the butter until melted, and stir in the pecans, coconut, vanilla, rum and salt.  Set aside to cool completely to room temperature.


Make the Buttercream:

In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 1 minute.  In a bowl, combine the powdered sugar, cocoa powder and meringue powder.  With the mixer on low, add the dry ingredients by spoonfuls.  Add the vanilla and milk and whip on medium high for 4-5 minutes until very light and fluffy.


Assembly:

Turn the cakes out of the pans.  Place one cake on a cake board or serving pedestal.  Fit a piping bag with a large open star tip and fill the bag with chocolate buttercream.  Pipe a border of buttercream around the edge of the cake to serve as a "dam" for the filling.  Spoon 1/3 of the pecan coconut filling onto the cake.  Repeat with the 2nd and 3rd layers.

Spread a thin crumb coat around the sides of the cake and pipe the remainder of the buttercream in roses around the sides of the cake (or leave the sides of the cake unfrosted).


Recipe from Curly Girl Kitchen

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