Mile High German Chocolate Cake

serves 12-16


For the cake

6 oz milk chocolate, chopped

1/4 cup + 2 tablespoons Dutch-processed Cocoa powder

2/3 cup boiling water

2 2/3 cup unbleached all-purpose flour

1 teaspoon baking soda

6 tablespoons (3 oz) unsalted butter, at room temperature

1 cup packed brown sugar

2/3 cup granulated sugar

1 teaspoon kosher salt

6 extra large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup sour cream (regular or reduced fat, not fat free), at room temperature


For the filling

12 oz can fat-free evaporated milk

5 tablespoons cornstarch

3 tablespoons unsalted butter

3/4 cup packed brown sugar

3/4 cup granulated sugar

1/4 teaspoon kosher salt

1 1/2 tablespoons pure vanilla extract

1 cup pecans, finely chopped

7 oz sweetened flaked coconut


For the syrup

1/2 cup water

1/4 cup + 2 tablespoons sugar

1 tablespoon Godiva Chocolate Liquer


For the icing

8 oz dark chocolate

2 tablespoons corn syrup

3 tablespoons (1 1/2 oz ) unsalted butter

1 cup heavy cream


For the cake

Adjust the rack to lower-middle position and heat to 350ºF.  Line two 9" cake pans with parchment paper and spray with non-stick baking spray.  


In a medium bowl, whisk together the chocolate, cocoa, and boiling water until smooth; set aside to cool.  In another bowl, whisk together the flour, baking soda and salt.  In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars until light in color, about 1-2 minutes.  Scrape down the bowl with a rubber spatula.  Add the eggs one at a time beating well after each addition.  Add the cooled chocolate mixture and the vanilla and mix until incorporated.  Add the flour mixture in three additions, alternating with sour cream.  Mix just until combined.


Evenly pour the batter into the prepared pans.  Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.  Cool cakes in the pan for 10 minutes.  Invert them on a wire rack to cool completely.  (Cooled cakes can be wrapped in plastic wrap and stored at room temperature for 2 days.


For the filling

Preheat the oven to 325ºF.  Spread pecans and coconut on a rimmed baking sheet and bake until the nuts are toasted and the coconut is light golden brown.  Set aside to cool.


Whisk the milk, cornstarch, butter, brown sugar, and salt in a saucepan over medium-high heat until bubbling, about 3 minutes.  Continue to cook until mixture is thickened, about 1 minute.  Remove from the heat and stir in the vanilla.  Stir in the pecans and coconut and set aside to cool to room temperature.


For the syrup

Heat the water and sugar in a small sauce pan until the sugar is melted.  Remove from the heat and add the chocolate liquer.  Set aside to cool.


For the icing

Place the chocolate, corn syrup, and butter in a medium bowl.  Heat the heavy cream to a boil and pour over the chocolate. Let sit for one minute, then stir until smooth and completely melted.  Set aside to cool completely.  Mixture will thicken as it cools.


To assemble

Slice the cake layers in half horizontally.  Place one cake layer on a serving platter.  Brush with some of the syrup.  Spread 1/4 of the filling on the cake.  Place another cake layer on top and repeat with the syrup filling and cake layers.  Spread the sides of the cake with the cooled icing and pipe rosettes of icing  around the edges of the cake.  Enjoy!


Printed from thefalleygourmet.net