13745 German Chocolate Cake 1 hr 25 mins, plus cooling time 50 mins 8 to 10 servings Fri Jun 05 10:14:00 -0700 2009 Fri Jun 05 10:28:14 -0700 2009 Medium American CHOW http://www.chow.com/recipes/13745 Fri, 05 Jun 2009 17:28:14 GMT Finished with vanilla buttercream Layers of sweet chocolate cake with toasted coconut and nuts topped with light vanilla buttercream. Most kids turn their noses up at German chocolate cake, maybe because of the chopped nuts or toasted coconut in the filling. But this, much tastier version—finished with a light vanilla buttercream—might just change their minds.

What to buy: Baker’s German’s Sweet Chocolate is a sweet baking chocolate that can be found in the baking aisle of most grocery stores.

Unsweetened coconut flakes have a great texture and really make this cake. Look for them in natural food stores or in the natural food aisle of most grocery stores.

This recipe was featured as part of our Festivus menu.

]]> For the cake:
  1. Heat the oven to 350°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter; set aside.
  2. Fill a small saucepan with 1 inch of water and bring to a simmer over medium-high heat. Place chocolate in a stainless steel or glass bowl, set the bowl over the simmering water (be sure it is not touching the water), and stir until the chocolate is completely melted, about 3 to 5 minutes; set aside to cool slightly.
  3. Combine flour, cocoa powder, baking soda, and salt in a large bowl and whisk to aerate and break up any lumps; set aside.
  4. In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar on medium-high speed until light in color and fluffy, about 4 minutes. Add eggs, one at a time, then the egg yolk, beating after each addition until well incorporated. Stop the mixer and scrape down the sides of the bowl using a rubber spatula. Add vanilla and melted chocolate, and return the mixer to medium-high speed, mixing until evenly combined, about 30 seconds.
  5. Reduce speed to medium low and add 1/3 of the dry mixture. When just incorporated, add 1/2 of the buttermilk. Repeat, scraping down the bowl at least once, and ending with the last 1/3 of the dry mixture.
  6. Pour batter into the prepared dish, smooth with the spatula, and bake until a toothpick inserted in the middle comes out with only a few crumbs, about 35 minutes. Cool completely in the pan on a wire rack.
For the filling:
  1. Combine cream, sugar, and egg yolks in a medium saucepan over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon, about 8 minutes.
  2. Transfer to a medium bowl, add coconut, pecans, butter, and salt, and stir until butter is melted and evenly incorporated. Let cool to room temperature.
To assemble:
  1. Once the cake is cooled, carefully turn it onto a cutting board and slice crosswise into thirds, trimming as necessary (the pieces should measure about 4 inches wide by 9 inches long).
  2. Spread about 1/3 of the filling evenly over the top of one piece of cake, another 1/3 of the filling over the top of a second piece of cake, then stack the two and place the last, unadorned piece on top.
  3. Frost the sides and top of the cake with Vanilla Buttercream Frosting, then evenly spread the remainder of the filling on top of the cake.
]]> http://www.chow.com/assets/2008/12/germanchoc2_290.jpg Adela Jung 54 Sweet/Dessert For the cake::

]]> 2 ounces Baker’s German’s Sweet Chocolate, coarsely chopped**

]]> 1 cup all-purpose flour

]]> 1/3 cup Dutch-processed cocoa powder

]]> 1/4 teaspoon baking soda

]]> 301 1/2 teaspoon kosher salt

]]> 8 tablespoons unsalted butter (1 stick), at room temperature

]]> 298 1 cup granulated sugar

]]> 2 large eggs, at room temperature

]]> 1 large egg yolk, at room temperature

]]> 292 1 teaspoon vanilla extract

]]> 1/2 cup low-fat buttermilk, at room temperature

]]> For the filling::

]]> 3/4 cup heavy cream

]]> 298 1/2 cup granulated sugar

]]> 2 large egg yolks

]]> 11 1 1/4 cups unsweetened coconut flakes, toasted and crumbled

]]> 3/4 cup pecans, toasted and finely chopped

]]> 3 tablespoons unsalted butter, cut into small pieces

]]> 301 1/2 teaspoon kosher salt

]]> To assemble::

]]> Vanilla Buttercream Frosting, at room temperature

]]> 1 chow 13002 adela jung 23611 festivus 23 cake 131 chocolate 1071 classic 1021 comfort 769 crowd pleaser 50 dessert 501 entertaining 2617 frosting 216 holiday 680 impressive 744 indulgent 261 nuts 273 party 775 sticky 154 sweet 435 vegetarian 1619 omnivore 23680 affordable 6328 myo 24713 german chocolate 288 baked dessert