Recipe: German chocolate cake
FOX19 - Here's a recipe from Karri Perry with the Blue Ribbon Kitchen Blog.
2 cups all purpose flour
¾ cup dark cocoa powder- Hershey's Special Dark
1 tsp salt
1 tsp baking powder
2 tsp baking soda
2 cups granulated sugar
2 large eggs
¾ cup black coffee –cooled
1 tsp espresso powder
1 tsp vanilla extract
½ cup vegetable oil
4 ounces semi-sweet chocolate-melted (1 Baker's Semi-Sweet Chocolate Bar)
1 cup room temperature buttermilk
Coconut Pecan Frosting
6 egg yolks
2 cups evaporated milk
2 cups sugar
3 TBS unsalted butter
4 cups of sweetened flake coconut
1 ½ cups toasted chopped pecans
2 teaspoons vanilla extract
¼ teaspoon salt
Preheat oven to 350 degrees. Line 3, 9-inch cake pans with parchment rounds spray generously with non-stick cooking spray. How-To: Use nonstick cooking spray to spray the bottom of pan, place parchment in the bottom and then spray bottom and sides again.
In a medium bowl mix together the flour, cocoa powder, salt, baking powder and baking soda, set aside.
In a second mixing bowl, add the sugar, eggs, cooled coffee, espresso powder, vanilla, oil and melted chocolate. Mix well with a handheld electric mixer until combined and emulsified. There should be no oily puddles on the surface.
Add the flour mixture to the wet ingredients in two parts, alternating with the buttermilk. Mix until just combined and uniform in color, with no streaks of flour showing. Scrape down sides of the bowl and pour equal amounts of batter into prepared cake pans.
Bake in a preheated oven on the middle rack for 20 minutes or until the cakes are set and a toothpick comes out clean from the center.
After 5 minutes, loosen cake from edges of the pan with a paring knife if necessary. Turn cakes out onto a cooling rack and carefully peel off the parchment paper. Let cakes cool on racks until room temperature.
For the Frosting:
Toast pecans in a 350 degree oven for 7-9 minutes or until lightly toasted. Let cool completely and then chop. Set aside.
In a heavy saucepan, combine the evaporated milk, egg yolks, salt and sugar. Stir constantly. Once mixture thickens, boil for 1 minute, then remove from heat.
Add vanilla, butter and shredded coconut. Stir until combined. Let the frosting mixture cool completely, refrigerate until ready to frost cake. Stir in the chopped, toasted pecans just before frosting the cake. Add a generous amount of frosting between each layer of chocolate cake. This cake traditionally does not have the sides frosted, only between the layers and on top. Decorate top of cake with toasted pecan halves, and/or a chocolate drizzle.
Coconut frosting can be made ahead and stored in the refrigerator for up to 3 days.
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