Saturday, May 26, 2012

German Chocolate Cake

Here is an interesting tidbit of information for you: German Chocolate Cake has absolutely nothing to do with Germany. Having lived in Germany and completely fallen in love with the country, its people, its history, and its food, I was a little disappointed that this recipe was not yet another delicious German recipe. Instead, however, this cake was originally called German's Chocolate Cake, after American Sam German, who developed a brand of dark baking chocolate for America's Baker's Chocolate Company. The product, Baker's German's Sweet Chocolate, was named in honor of him.

History of origin aside, this cake is unbelievably rich and tasty. Rich because it uses both baking cocoa and dark chocolate (I used Ghirardelli 72% cocoa dark chocolate bar) and because it uses a total of 1 whole pound of butter. So, no, this cake is not exactly cheap to make. It is very much a special occasion cake. Every weekend is a special occasion, right?
One thing that I really love about German Chocolate Cake, besides the epic yumminess, is the very unique flavor it has because of the 1 cup of strong brewed coffee that goes into the cake batter after being mixed with 1 cup of buttermilk. The hint of coffee goes so tremendously well with the dark chocolate flavor of the cake.
Then, of course, you have the caramel pecan coconut frosting, which, well, I don't really need to expound on that, do I? I didn't think so.
Now, just a warning, if you either do not have a sweet tooth, or have just a minor one, don't waste your time baking this cake, because you won't be able to enjoy it. I have a gigantic sweet tooth, and can eat absurdly rich desserts with no problem. I took 3 bites of this cake and felt like I wanted to lie down and not get up again for a couple was amazing. Wanting to sink into a coma of happiness is how you know a recipe is worth making again. This is without a doubt the most decadent cake I've ever eaten or made.
It was quite a bit of work and mess, I won't lie, but it is most certainly worth all the hassle. If you serve this at a party, you will have all the sugar and chocolate junkies worshiping at your feet.
So make it. Unless, of course, you don't want chocolate and sugar junkies worshiping at your feet..then make something like...meatloaf, or whatever....

I got this recipe from Shared Sugar.

    German Chocolate Cake

    makes one 8-inch 3 layer cake

4 ounces dark chocolate, roughly chopped (I used Ghirardelli's 72% cocoa chocolate bar)
2-1/4 cups unbleached cake flour
3/4 cup unsweetened cocoa powder
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup (8 ounces) strong, hot coffee
1 cup (8 ounces) buttermilk
1-1/4 cups (2-1/2 sticks) unsalted butter, softened
2 cups pure cane sugar
5 large eggs, at room temperature
1-1/2 teaspoons pure vanilla extract
4 egg yolks
1 can (12 ounces) evaporated milk
2 teaspoons pure vanilla extract
1 cup pure cane sugar
1/4 cup brown sugar
3/4 cup (1-1/2 sticks) unsalted butter
1 seven ounce package (about 2-2/3 cups) sweetened coconut
1-1/2 cups chopped pecans, toasted
Pecan halves for garnish
    Cake layers:
    Preheat the oven to 350 degrees. Line three 8-inch round cake pans with parchment paper. Butter pans and dust with cocoa powder (instead of flour which leaves white splotches on the chocolate layers), shaking off the excess.
    In a double boiler, melt dark chocolate. Remove from heat and cool. Quicken this step by cooling chocolate in the refrigerator.
    In a medium bowl, sift the cake flour, cocoa powder, baking powder, baking soda and salt. In a small bowl or large measuring cup, whisk together coffee and buttermilk.
    In a mixer fitted with the paddle attachment, beat butter and sugar together until fluffy, about three minutes. Add eggs, one at a time, scraping sides of bowl down after each addition. Add vanilla and mix until incorporated. Add the flour mixture in three additions, alternating with the coffee/buttermilk mixture. Begin and end with the flour mixture. Remove the bowl from the mixer and using a spatula, fold in the melted chocolate.
    Divide the batter evenly between the three pans. Batter should fill pans about half to two-thirds of the way full. Smooth the tops with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted in the middle comes out clean. Transfer cakes to a wire cooling rack for 20-30 minutes. Invert cakes onto rack and remove pans and parchment to let cool completely.
    In a large saucepan, whisk together egg yolks, evaporated milk and vanilla until well blended. Add sugars and butter and cook over medium heat, stirring often, for 12 minutes, until mixture is thickened. Remove from heat. Mix in coconut and pecans. Cool to room temperature.
    Trim tops of cakes to level out surface, if necessary. Place first cake layer on platter or cake stand. Spread one third of filling on top. Add second layer and spread another third of filling on top. Follow with final layer and top with remaining filling.

No comments:

Post a Comment