German Chocolate Cake

German Chocolate Cake might be just the dessert you are searching for. One serving contains 876 calories, 9g of protein, and 58g of fat. For $1.79 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 12. 3011 person were glad they tried this recipe. Plenty of people really liked this American dish. It is brought to you by Brown Eyed Baker. Head to the store and pick up unsalted butter, granulated sugar, unsweetened coconut, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours and 45 minutes. Overall, this recipe earns a pretty good spoonacular score of 53%. If you like this recipe, take a look at these similar recipes: German Chocolate Cake, German Chocolate Cake, and German Chocolate Cake.

Servings: 12

Preparation duration: 120 minutes

Cooking duration: 45 minutes

 

Ingredients:

1 teaspoon baking powder

1 teaspoon baking soda

1 cup buttermilk, at room temperature

2 tablespoons light corn syrup

4 teaspoons dark rum

3 egg yolks

4 eggs, yolks and whites separated

2 cups all-purpose flour

½ cup granulated sugar

1 cup granulated sugar

1¼ cup + ¼ cup granulated sugar, divided

1 cup heavy cream

1 cup pecans, toasted and finely chopped

½ teaspoon salt

2 ounces bittersweet or semisweet chocolate, chopped

8 ounces bittersweet or semisweet chocolate, chopped

1 cup unsalted butter, at room temperature

3 tablespoons unsalted butter

6 tablespoons unsalted butter, cut into small pieces

2 ounces unsweetened chocolate, chopped

1 1/3 cups unsweetened coconut, toasted

1 teaspoon vanilla extract

2/3 cup water

6 tablespoons water

Equipment:

baking paper

oven

microwave

bowl

hand mixer

spatula

toothpicks

sauce pan

kitchen thermometer

frying pan

serrated knife

Cooking instruction summary:

1. Make the Cake: Preheat the oven to 350 degrees F. Grease two 9-inch cake pans, then line the bottoms with rounds of parchment paper. Sift together the flour, baking powder, baking soda and salt; set aside.2. Melt the semisweet and unsweetened chocolates together with the 6 tablespoons of water in a small bowl. Use either a double-boiler or microwave on 50% for 30 seconds to 1 minutes. Stir until smooth, then set aside to cool to room temperature.3. In the bowl of an electric mixer, beat the butter and 1 cup of the sugar on medium-high speed until light and fluffy, about 5 minutes. Reduce the mixer speed to medium and beat in the melted chocolate until combined, scraping the sides of the bowl as necessary. Beat in the egg yolks one at a time, beating well after each addition.4. Reduce the mixer speed to low and add half of the flour mixture, beating until just combined. Add the buttermilk and the vanilla extract, mixing until combined, and then add the remainder of the flour mixture.5. In a separate bowl, beat the egg whites on medium-high speed until they hold soft peaks. Slowly add the cup of sugar and beat until they form stiff, glossy peaks.6. Using a rubber spatula, gently fold one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until theres no trace of egg white visible.7. Divide the batter into the 2 prepared cake pans, smooth the tops, and bake for about 45 minutes, until a toothpick inserted into the center comes out clean. Cool the cake layers completely (leave them in the pans). While the cakes are baking and cooling, make the filling, syrup and icing.8. Make the Filling: Stir together the heavy cream, sugar and egg yolks in a medium saucepan. Put the butter, salt, pecans and coconut in a large bowl and set aside. Heat the cream mixture and cook, stirring constantly (scraping the bottom of the pan as you stir) until the mixture begins to thicken and coats the back of a spoon (an instant-read thermometer will read 170 degrees F.). Pour the hot custard immediately into the pecan-coconut mixture and stir until the butter is melted. Cool completely to room temperature.9. Make the Rum Syrup: In a small saucepan, heat the water and sugar, stirring occasionally, until the sugar has melted. Remove from heat and stir in the dark rum. Set aside until ready to use.10. Make the Chocolate Icing: Place the chopped chocolate, corn syrup and butter in a medium bowl. Heat the cream in a small saucepan over medium heat until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir until smooth. Cool to room temperature.11. Once the filling and icing are both cooled to room temperature, refrigerate for 1 hour.12. Assemble the Cake: Remove the cake layers from the pans and cut both cake layers in half horizontally using a sharp serrated knife, so you have four cake layers. Set the first cake layer on a cake plate. Brush the top of the cake layer with the rum syrup. Spread cup of the coconut filling over the cake layer, making sure to reach to the edges. Set another cake layer on top. Repeat, brushing the top of each cake layer with the rum syrup, then spreading cup of the coconut filling over each layer, including the top. Ice the sides with the chocolate icing, then pipe a decorative border of chocolate icing around the top, encircling the coconut topping.

 

Step by step:


1. Make the Cake: Preheat the oven to 350 degrees F. Grease two 9-inch cake pans, then line the bottoms with rounds of parchment paper. Sift together the flour, baking powder, baking soda and salt; set aside.

2. Melt the semisweet and unsweetened chocolates together with the 6 tablespoons of water in a small bowl. Use either a double-boiler or microwave on 50% for 30 seconds to 1 minutes. Stir until smooth, then set aside to cool to room temperature.

3. In the bowl of an electric mixer, beat the butter and 1 cup of the sugar on medium-high speed until light and fluffy, about 5 minutes. Reduce the mixer speed to medium and beat in the melted chocolate until combined, scraping the sides of the bowl as necessary. Beat in the egg yolks one at a time, beating well after each addition.

4. Reduce the mixer speed to low and add half of the flour mixture, beating until just combined.

5. Add the buttermilk and the vanilla extract, mixing until combined, and then add the remainder of the flour mixture.

6. In a separate bowl, beat the egg whites on medium-high speed until they hold soft peaks. Slowly add the cup of sugar and beat until they form stiff, glossy peaks.

7. Using a rubber spatula, gently fold one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until theres no trace of egg white visible.

8. Divide the batter into the 2 prepared cake pans, smooth the tops, and bake for about 45 minutes, until a toothpick inserted into the center comes out clean. Cool the cake layers completely (leave them in the pans). While the cakes are baking and cooling, make the filling, syrup and icing.

9. Make the Filling: Stir together the heavy cream, sugar and egg yolks in a medium saucepan.

10. Put the butter, salt, pecans and coconut in a large bowl and set aside.

11. Heat the cream mixture and cook, stirring constantly (scraping the bottom of the pan as you stir) until the mixture begins to thicken and coats the back of a spoon (an instant-read thermometer will read 170 degrees F.).

12. Pour the hot custard immediately into the pecan-coconut mixture and stir until the butter is melted. Cool completely to room temperature.

13. Make the Rum Syrup: In a small saucepan, heat the water and sugar, stirring occasionally, until the sugar has melted.

14. Remove from heat and stir in the dark rum. Set aside until ready to use.1


Assemble the Cake

1. Remove the cake layers from the pans and cut both cake layers in half horizontally using a sharp serrated knife, so you have four cake layers. Set the first cake layer on a cake plate.

2. Brush the top of the cake layer with the rum syrup.

3. Spread cup of the coconut filling over the cake layer, making sure to reach to the edges. Set another cake layer on top. Repeat, brushing the top of each cake layer with the rum syrup, then spreading cup of the coconut filling over each layer, including the top. Ice the sides with the chocolate icing, then pipe a decorative border of chocolate icing around the top, encircling the coconut topping.


Make the Chocolate Icing

1. Place the chopped chocolate, corn syrup and butter in a medium bowl.

2. Heat the cream in a small saucepan over medium heat until it just begins to boil.

3. Remove from heat and pour over the chocolate.

4. Let stand one minute, then stir until smooth. Cool to room temperature.1

5. Once the filling and icing are both cooled to room temperature, refrigerate for 1 hour.1


Nutrition Information:

Quickview
795k Calories
9g Protein
58g Total Fat
62g Carbs
6% Health Score
Limit These
Calories
795k
40%

Fat
58g
90%

  Saturated Fat
33g
210%

Carbohydrates
62g
21%

  Sugar
38g
43%

Cholesterol
197mg
66%

Sodium
254mg
11%

Alcohol
0.67g
4%

Caffeine
24mg
8%

Get Enough Of These
Protein
9g
19%

Manganese
1mg
65%

Copper
0.68mg
34%

Selenium
19µg
28%

Phosphorus
251mg
25%

Vitamin A
1220IU
24%

Iron
4mg
24%

Fiber
5g
22%

Magnesium
86mg
22%

Vitamin B1
0.27mg
18%

Vitamin B2
0.3mg
18%

Zinc
2mg
15%

Folate
58µg
15%

Potassium
389mg
11%

Calcium
103mg
10%

Vitamin E
1mg
10%

Vitamin D
1µg
9%

Vitamin B3
1mg
8%

Vitamin B5
0.84mg
8%

Vitamin B12
0.44µg
7%

Vitamin B6
0.12mg
6%

Vitamin K
5µg
5%

covered percent of daily need
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