One of my Mom’s favorite and best cakes is the German Chocolate. I made it for the first time in 2015. The recipe I am sharing today is a really good one. We made it in my Intro to Cakes class at the Culinary Institute of Charleston. There are many steps to this cake, but, it is quite worth it because this cake is the freaking bomb!
Next week I will post a recipe for German Chocolate Pie. I haven’t made this, but I will soon. I prefer pie over cake, so, I am anxious to make this one.
6 oz semi-sweet chocolate
3 oz hot water
6 oz butter room temperature
12 oz granulated sugar
12 oz egg yolk
.1 oz vanilla extract
7.5 oz cake flour
.1 oz baking soda
.07 oz salt
6 oz buttermilk
3 oz egg white, room temperature
1. Prepare three cakes rings with parchment bottoms.
2. Melt the chopped chocolate with the boiling water.
3. In a mixing bowl, cream together butter and granulated sugar.
4. Add the egg yolks, then vanilla, and then the chocolate mixture.
5. Sift dry ingredients and incorporate alternately with the buttermilk.
6. Whip up egg whites and fold into the batter by hand.
7. Portion 12 ounces of batter into each prepared cake ring and bake at 350°F. 8. Allow cooling.
1.5 ounces egg yolks
6 ounces evaporated milk
5 ounces granulated sugar
3 ounces butter, diced
0.25 teaspoon salt
3.5 ounces pecans, toasted and finely chopped
3.5 ounces sweetened coconut, toasted
0.75 teaspoon vanilla extract
1. Whisk egg yolks, evaporated milk, and vanilla in a large saucepan until well blended. Do not incorporate too much air. Switch to a spatula. Once well-blended, add sugar and butter.
2. Cook on medium heat, stirring constantly, for 12 minutes or until thickened and golden brown. Remove from heat.
3. Add coconut, nuts, and vanilla extract; mix well. Cool to desired consistency.
Swiss Butter Cream
6 oz egg whites
12 oz granulated sugar
1 lb 2 oz butter, cubed, softened
pinch of salt
.25 oz vanilla extract
1. Place the egg whites and sugar in a stainless steel bowl and whisk to combine. Set the bowl over barely simmering water and heat, whisking constantly, to 145°F. The sugar must be dissolved!
2. Transfer the mixture to the mixer and whip on high speed until the meringue is the desired consistency.
3. Gradually add the butter to the meringue while whipping on medium speed; the buttercream should be light and creamy. Blend in the vanilla.
4. Cover until ready to use.
Assembly of the German Chocolate Cake
1. Set the first cake layer on an 8” cake circle. Brush well with syrup.
2. Using Swiss Buttercream, pipe a border on the first cake layer. Spread coconut pecan filling over the cake layer.
3. Place second cake layer on top. Pipe a buttercream ring around the outer edge, then fill the center with a layer of German chocolate cake icing
4. Place third cake layer on top
5. Ice sides with buttercream, then pipe a shell border around the top outer edge of the cake before applying German chocolate cake icing as a layer on top.
Yield: three 8” thin layers (equals one finished torte)
COCONUT PECAN FILLING Yield: enough for 1 finished cake
SWISS BUTTERCREAM Yield: 2 pounds 4 ounces