Best German Chocolate Cake Recipe
- 2 ounces semisweet chocolate, chopped
- 2 ounces dark chocolate, chopped
- 1/3 cup water
- 1 cup unsalted butter, softened
- 1-½ cups granulated white sugar, divided
- 3 large eggs, separated
- 1 teaspoon coconut extract
- ½ teaspoon vanilla extract
- 1-½ cups all-purpose flour
- ½ cup cake flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ¾ cup heavy whipping cream
- ¾ cup granulated white sugar
- 2 large egg yolks
- ¼ cup unsalted butter, softened
- ½ teaspoon coarse salt
- 1 cup pecans, lightly toasted and finely crushed
- 1-¼ cups unsweetened grated coconut, toasted
- ¾ cup water
- 2/3 cup granulated white sugar
- 3 tablespoons rum
- 8 ounces dark chocolate, chopped
- ¼ cup light corn syrup
- 3 tablespoons unsalted butter, softened
- ¾ cup heavy whipping cream
- Preheat oven to 350°F. Brush two 8-inch round cake pans with softened butter and line bottoms with waxed paper. Set aside.
- Place chopped semisweet and dark chocolates in a saucepan. Add water and set over low heat until chocolates are completely melted. Remove pan from heat and set aside to cool.
- Beat butter for 2 minutes or until creamy and smooth. Add sugar and continue beating for another 3 to 5 minutes, until light and fluffy. Beat in egg yolks one by one, beating the mixture well after each addition. Beat in melted chocolates, followed by coconut and vanilla extracts. Set aside.
- Combine together all-purpose flour, cake flour, baking powder, baking soda and salt. Sift once.
- Sift half of the dry ingredients over the butter mixture and blend well on low speed. You may also use a rubber spatula to fold the flour mixture into the butter mixture. Add half of the buttermilk and beat until smooth. Repeat with remaining dry ingredients and buttermilk.
- Using a clean mixer, beat egg whites until frothy. Gradually add the remaining ½ cup sugar, about 1 tablespoon at a time, until soft peaks begin to form. Once all of the sugar is incorporated into the egg whites, beat on medium-high speed for another 3 to 5 minutes or until stiff peaks begin to form.
- Fold half of the stiffly beaten egg whites into the batter until uniform in color and with no visible white streaks remain. Halve the remaining egg whites and fold each portion into the batter until fully incorporated.
- Transfer batter evenly between the two prepared pans. Smoothen tops and bake for 40 to 45 minutes or until tester inserted comes out clean. Allow cakes to cool in pans for about 10 minutes. Turn out onto wire racks and gently peel of paper liners. Allow to cool completely.
- Cook together cream, sugar and egg yolk in a saucepan over low heat. Whisk until bubbles begin to from on the edges. Replace whisk with a rubber spatula or wooden spoon. Continue stirring until filling mixture begins to thicken and registers at about 170°F on a kitchen thermometer. The consistency should be thick enough to coat the back of a spoon. Remove from heat.
- Combine together butter, salt, crushed pecans and toasted coconut in a heat-proof bowl. Pour in hot cream mixture and stir until well-blended and butter is completely melted. Set aside to cool to room temperature. If desired, make the filling before baking the cake.
- Cook together water and sugar over medium heat until mixture comes to a full rolling boil and sugar is completely melted. Do not boil for too long as this will thicken the syrup to the consistency of honey or molasses. Mixture should be thin enough to brush or spray onto the cake layers. Remove syrup from heat and whisk in rum. Set aside. (Cake layers should be at room temperature, even if the rum-syrup mixture is still warm.)
- Place chopped dark chocolate, corn syrup and butter in a heat-proof bowl. Set aside.
- Bring cream to a boil over medium heat, however, do not allow to come to a full rolling boil. Once bubbles begin to from around the edges and cream is completely heated through, remove pan from heat. Pour cream over dark chocolate. Leave for one to two minutes or until chocolate and butter are completely melted. Stir until smooth and glossy. Allow to cool to room temperature.
- Once cake layers are cooled to room temperature, split each cake horizontally into two layers. You will now have four cake layers.
- Spread a minimal amount of the frosting on a cake stand or serving plate. Set first cake layer over plate and brush with rum-syrup mixture.
- Divide filling into four equal portions. Spread a portion of the filling over the first cake layer, spreading all the way to the edges. Cover with a second cake layer and brush with rum-syrup mixture. Repeat until all of the cake layers and filling are used. Top layer should be the coconut and pecan filling layer.
- Spread a thin layer of frosting onto the sides of cake stack. This will serve as the crumb layer, to lock in any crumbs from the cake and for a smoother finish on the final outcome of the frosting. Chill cake for about 1 hour to set the crumb layer.
- Remove cake from the refrigerator once crumb layer is set. Reserve about ¼ to 1/3 of the remaining frosting for decorations. Generously spread the sides of cake with frosting, using an offset spatula. Spoon reserved frosting into a piping bag fitted with your preferred icing nozzle. Pipe decorative patterns or swirls and rosettes on the borders of the cake top.
- If desired, decorate top of cake with additional toasted pecans. Chill cake for at least 4 hours, or overnight, until exterior is completely set and rum has been fully absorbed by the cake layers. Cut cake into slim wedges before serving.
- Makes 12 to 16 servings.
- If desired, you can omit the additional pecans and, instead, press large pieces of toasted coconut shavings onto the sides of the cake for additional decoration.
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