German Chocolate Cake with Coconut-Pecan Filling
German Chocolate Cake with Coconut-Pecan Filling might be a good recipe to expand your main course collection. This recipe makes 8 servings with 1637 calories, 20g of protein, and 119g of fat each. For $3.2 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. 16 people found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes approximately 4 hours and 30 minutes. A couple people really liked this American dish. If you have eggs, sugar, vanillan extract, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 66%, this dish is solid. Try German-Chocolate Cake With Coconut-Pecan Sauce, German Chocolate Cake with Coconut-Pecan Sauce, and German Chocolate Cake With Coconut-Pecan Cajeta Frosting for similar recipes.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 240 minutes
Ingredients:
1 4-ounce bar sweet baking chocolate, such as Baker's German, melted and cooled
2 4-ounce bars sweet baking chocolate, such as Baker's German, chopped
1/2 teaspoon baking soda
1/4 cup (1/2 stick) butter, softened
1 cup (2 sticks) butter, softened
6 tablespoons butter
1/2 cup whole buttermilk
1 1/2 tablespoons light corn syrup
5 egg yolks
4 large eggs
2 cups all-purpose flour
1 cup heavy whipping cream, boiling
1 1/2 cups heavy whipping cream
Optional garnishes: pecan halves, chocolate curls
1 1/2 cups chopped toasted pecans
1/2 teaspoon salt
1 cup sour cream
1 1/2 cups sugar
2 cups sugar
2 cups sweetened flaked coconut
3 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
Equipment:
oven
hand mixer
bowl
sauce pan
Cooking instruction summary:
Preheat the oven to 350 degrees F. Spray three 9-inch cake pans with nonstick cooking spray with flour. In a large bowl, beat the butter and sugar at medium-high speed with an electric mixer until fluffy. Add the eggs, one at a time, beating well after each addition. Add the sour cream and vanilla, beating until combined. In a medium bowl, combine the flour, cocoa, baking soda and salt. Gradually add to the butter mixture, alternately with the buttermilk, beginning and ending with the flour mixture. Add the melted chocolate, beating until combined. Spoon the batter evenly into the prepared pans. Bake until a wooden pick inserted in the center comes out clean, 18 to 22 minutes. Let cool in the pans for 10 minutes. Remove from the pans and cool completely on wire racks. Spread two-thirds of the Coconut-Pecan Filling evenly in between the cake layers. Place the cake in the freezer for at least 1 hour. Spread Chocolate Ganache Frosting evenly over the top and sides of the cake. Spread the remaining one-third Coconut-Pecan Filling evenly over the top of the cake. Arrange the pecan halves around top and bottom of cake if desired. Garnish with chocolate curls if desired. Store the cake in the refrigerator. In a medium saucepan, combine the cream, sugar and egg yolks. Cook over medium-low heat until the sugar is dissolved and the mixture coats the back of a spoon, about 10 minutes. Remove from the heat and add the coconut, pecans and butter, stirring until the butter is melted. Let stand until the mixture reaches room temperature. In a medium bowl, combine the chopped chocolate, butter and corn syrup. Pour the boiling cream over the chocolate mixture. Let stand for 1 minute. Stir until the chocolate is melted and the mixture is smooth. Chill for 30 minutes, stirring occasionally, until the frosting is a spreadable consistency.
Step by step:
1. Preheat the oven to 350 degrees F. Spray three 9-inch cake pans with nonstick cooking spray with flour.
2. In a large bowl, beat the butter and sugar at medium-high speed with an electric mixer until fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. Add the sour cream and vanilla, beating until combined.
5. In a medium bowl, combine the flour, cocoa, baking soda and salt. Gradually add to the butter mixture, alternately with the buttermilk, beginning and ending with the flour mixture.
6. Add the melted chocolate, beating until combined.
7. Spoon the batter evenly into the prepared pans.
8. Bake until a wooden pick inserted in the center comes out clean, 18 to 22 minutes.
9. Let cool in the pans for 10 minutes.
10. Remove from the pans and cool completely on wire racks.
11. Spread two-thirds of the Coconut-Pecan Filling evenly in between the cake layers.
12. Place the cake in the freezer for at least 1 hour.
13. Spread Chocolate Ganache Frosting evenly over the top and sides of the cake.
14. Spread the remaining one-third Coconut-Pecan Filling evenly over the top of the cake. Arrange the pecan halves around top and bottom of cake if desired.
15. Garnish with chocolate curls if desired. Store the cake in the refrigerator.
16. In a medium saucepan, combine the cream, sugar and egg yolks. Cook over medium-low heat until the sugar is dissolved and the mixture coats the back of a spoon, about 10 minutes.
17. Remove from the heat and add the coconut, pecans and butter, stirring until the butter is melted.
18. Let stand until the mixture reaches room temperature.
19. In a medium bowl, combine the chopped chocolate, butter and corn syrup.
20. Pour the boiling cream over the chocolate mixture.
21. Let stand for 1 minute. Stir until the chocolate is melted and the mixture is smooth. Chill for 30 minutes, stirring occasionally, until the frosting is a spreadable consistency.
Nutrition Information:
covered percent of daily need
