Ingredients: |
Ingredients: FILLING:
4 Large Egg Yolks, room temperature
1-12 oz. Can Evaporated Milk
1 C. (7 oz.) Sugar
1/2 C. (1-3/4 oz.) Light Brown Sugar
6 Tbsp. (3/4 stick) Butter, unsalted and cut into 6 pieces
1/8 tsp. Salt
2 tsp. Vanilla
2-1/3 C. Shredderd Coconut (I used unsweet but you can use either)
1-1/2 (6 oz.) Toasted Pecans, finely chopped
CAKE:
4 oz. Semisweet or Bittersweet Chocolate, chopped fine
1/4 C. Dutch-processed Cocoa Powder
1/2 C. Boiling Water
2 C. (10 oz) Unbleached All Purpose Flour, plus extra for pans
3/4 tsp. Baking Soda
12 Tbsp. (1-1/2 sticks) Butter, unsalted and softened
1 C. (7 oz.) Sugar
2/3 C. (4-2/3 oz) Light Brown Sugar, packed
3/4 tsp. Salt
4 Large Eggs, whole, room temperature
1 tsp. Vanilla
3/4 C. Sour Cream, room temperature
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Directions: |
Directions:FOR THE FILLING:
Whisk egg yolks in medium saucepan; gradually add in evaporated milk. Add the sugars, butter, and salt over medium-high heat, whisking constantly unil the mixture is boiling, frothy, and slightly thickened, about 6 min. Transfer the mixture to a bowl and whisk in the vanilla, stir in coconut. Cool until just warm with plastic wrap and refrigerate until cool or cold - 2 hours or up to 3 days. Pecans will be stirred in just before assembling cake.
FOR THE CAKE:
Heat oven to 350º and adjust oven rack to the lower, middle position. Combine chocolate and cocoa in a small bowl; pour in boiling water, cover, and let stand until chocolate is melted - about 2 min. Whisk until smooth, set aside until room temperature.
Grease and flour 2 - 9" X 2" round cake pans; line with parchment paper. Sift flour and baking soda into a medium bowl.
In a standing mixer fit with paddle attachement, beat butter, sugars and salt on medium-low setting until sugat is moistened, about 30 seconds. Increase speed to medium high and beat until mixture is light and fluffy, scaping down sides of bowl - about 4 min. With mixer running at medium speed, add eggs, one at a time, beatinng well after each egg. Beat the vanilla and increase the speed to medium-high until fluffy - about 45 seconds. With the mixer running on low speed, add the chocolate mixture, then increase the speed to medium and beat until combined, aroud 30 seconds (make sure to scrape sides often). The batter may appear currdled. Add about 1/3 of the flour mixture, followed by half of the sour cream, mixining until incorporated, about 5 seconds. Repeat, using half of the remaining flour and all of the sour cream. Scape the bowl and add the rest of the flour mixture at medium low speed until the batter is thoroughly combined, about 15 seconds. Divide the batter evenly between the cake pans, smoothing the tops. Lightly tap the pans against the countertop to settle the batter.
Bake the cakes until a toothpick comes out clean, about 30 min. Cool cakes in the pans on wire rack for about 10 min. Run a knife around the edge if the pans, then flip onto the wire racks - peel off parment paper. Flip cakes right side up and cool completely, around 2 hours.
To assemble: Stir toasted pecans in the filling mixture. Using a serrated knife, cut each cake in half. Place bottom layer on a cake plate. Spread filling evenly across layer. |
This recipe for German Chocolate Cake is from