OK it's cake time! German chocolate cake(really German's chocolate cake) is always a big guy favorite. It does take a few steps to put this dessert together but the look on your man's face as he enjoys this yummy treat will make it all worth it. As always, enjoy!!!!
This is often my husband's birthday cake request. The rum syrup and
coconut- pecan filling soak in to this cake well, making it nice and
moist. The Chocolate Ganache frosting makes it extra decadent.
For the Cake:
4 ounces bittersweet or semisweet chocolate, chopped
1/3 cup water
1 cup unsalted butter, at room temperature
1¼ cup + ¼ cup granulated sugar, divided
4 organic eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk, at room temperature
1 teaspoon vanilla extract
For the Filling:
1 cup heavy cream
1 cup granulated sugar
3 egg yolks
6 tablespoons butter, cut into small pieces
½ teaspoon salt
1 cup pecans, toasted and finely chopped
1 1/3 cups unsweetened coconut, toasted
For the Rum Syrup:
2/3 cup water
½ cup granulated sugar
4 teaspoons dark rum
For the Chocolate Ganache:
8 ounces bittersweet or semisweet chocolate, chopped
3 tablespoons unsalted butter
1 cup heavy cream
DIRECTIONS:
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 chocolate with the 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 1¼ 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 eggs
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. 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 there’s no trace of egg white visible.
6. Divide the batter into the 2 prepared cake pans, smooth the tops,
and bake for about 35 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.
7. 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 then refrigerate at least 1 hour
before using.
8. 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.
9. Make the Chocolate Ganache: Place the chopped chocolate and butter in
a medium bowl. Heat the cream in a small saucepan over medium heat
until it just before it begins to boil. Remove from heat and pour over
the chocolate. Stir until smooth. Cool to room temperature.
10. 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 1/4 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 1/4 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.
