Dianas German Chocolate Cake Food

THE BEST GERMAN CHOCOLATE CAKE (VIDEO)

Steps:

• Prepare the cake layers first. Preheat oven to 350F/177C. Line three, 8-inch baking pans with parchment paper and spray sides with baking spray. In a large mixing bowl, cream together the softened butter and sugar for 3 to 4 minutes until light and fluffy. Then add in the eggs and vanilla extract. Mix again until creamy. Prepare the coffee: dissolve the 3 tablespoons of granules in 1/3 cup water, then add to the batter along with the melted chocolate. Whisk again for a minute until the mixture is smooth. Add the milk but don't mix it in yet.
• In a separate bowl, combine all the dry ingredients: flour, cocoa powder, salt and baking powder. Mix together, then sift into the cake batter to get rid of any clumps. Using a hand whisk, mix the flour into the batter just until combined. Be careful not to over-mix the batter! Divide the cake batter between the prepared baking pans. Bake the layers in preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 15 minutes, then remove onto a wire rack to cool completely.
• While the cake layers are cooling, prepare the coconut pecan filling. Place all 3 cups of the unsweetened coconut into a large saute pan and toast on high heat for 3 to 4 minutes, until the flakes are golden. This can also be done using a baking sheet; bake under the broiler for several minutes and toss often. Reserve 1/2 cup of the flakes for garnishing the cake.
• Into a medium-sized saucepan, add the butter and melt it over medium heat. To the melted butter, add the evaporated milk, egg yolks and sugars. Whisk for a minute until smooth. Cook the custard over medium-low heat, stirring constantly with a rubber spatula, for 10 to 12 minutes, until the custard thickens and holds its shape on the back of a spoon. Do not boil the custard; reduce heat when needed.
• Once the custard has thickened, remove it from the heat and add the vanilla and coconut extracts, toasted coconut and chopped pecans. Mix until well combined, then allow the filling to cool completely. Place into the refrigerator to cool faster.
• For the buttercream: Soften the butter at room temperature. Butter should still hold its shape and not be melted! Place butter into mixing bowl and whisk on high speed for about 5 minutes until light and fluffy. Melt chocolate chips in microwave or over a double boiler until smooth. Allow the chocolate to cool slightly, then add it to the frosting, along with the cocoa powder, vanilla and salt. Continue whisking for a few minutes, scraping down the sides of the mixing bowl. Add the confectioner's sugar. After its incorporated, turn mixer to high speed and whisk for 3 to 4 minutes, or until frosting is light and fluffy.
• To assemble the cake, first trim the layers to make sure they're straight. Transfer several cups of the frosting into a pastry bag; I used Ateco tip #847. Pipe a barrier ring of frosting around the edge of the cake layer, then fill with 1/3 of the coconut pecan filling. Repeat with the next layer, then frost the top and outside of the cake with a crumb coat of the chocolate buttercream. Smooth with an offset spatula, then refrigerate for 15 to 20 minutes.
• Once the crumb coat has set, add the final layer of buttercream and smooth out. Garnish with toasted coconut on the sides, chocolate ganache and dollops of buttercream along the edge. Add the remaining 1/3 of the filling on top, carefully using a fork.
• For the chocolate ganache: combine the chips and cream in a measuring cup and heat in the microwave for 45 seconds to 1 minute; the cream should be hot. Let the mixture stand for a few minutes, then use a whisk to stir until the chocolate is completely smooth and melted. Reheat if the chocolate isn't melted. If the ganache is too thick, add HOT heavy cream. If too thin, add more chocolate chips. Allow the glaze to cool until at room temperature; do not use hot ganache on the cake! Transfer the glaze into a pastry bag and drizzle down sides first, then fill center.
• Optional: This cake is very moist but if desired, a syrup can be used to soak the layers. Simply combine 1 cup hot water with 1/2 cup sugar and 2 teaspoons coconut extract. Stir the sugar and water until the sugar is completely dissolved. Allow the syrup to cool, then transfer into a dispenser bottle for soaking the cake layers.
• Enjoyed this recipe? Please consider leaving me a comment or rating review below to help my blog!

GERMAN CHOCOLATE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Lightly coat two 9-inch round cake pans with oil and dust with flour. Whisk together the flour, cocoa, baking soda and salt in a small bowl; set aside.
• Microwave the chocolate in a small microwave-safe bowl on high power for 45 seconds; remove and stir. Microwave again at high power in 30-second increments, stirring in between, until the chocolate has melted completely; set aside.
• Beat the granulated sugar, oil and eggs in a large bowl with an electric mixer on medium speed until smooth. Beat in the melted chocolate. Alternate beating in the flour mixture and the milk, adding the flour in three additions and the milk in two, starting and ending with the flour, until just incorporated. Add half the milk, and mix until just incorporated. Repeat with the remaining flour mixture and milk, making sure not to overmix. Divide the batter evenly between the prepared pans.
• Bake until a toothpick inserted in the center comes out with moist crumbs, 30 to 35 minutes. Let cool in the pans for 10 minutes, run a thin spatula around the edges and then turn the cakes out onto a cooling rack to cool completely. (They will have a sugary "crust" on the top. This is from the melted chocolate and is not a problem. It will soften once the cake is assembled or if the layers are baked the day before.)
• For the filling: While the cakes cool, spread the pecans on a baking sheet and bake, tossing once, until toasted, 8 to 10 minutes. Finely chop. Whisk together the milk and egg yolks in a medium saucepan until smooth. Add the brown sugar, butter, corn syrup, vanilla and salt, and cook over medium heat, stirring constantly, until the mixture has thickened and coats the back of a spoon, 5 to 6 minutes. (It will be similar to the thickness of eggnog.) Pour the mixture into a large bowl. (Don't worry if it seems thin. The coconut and nuts will bind it.) Stir in the coconut and pecans; set aside to cool.
• For the frosting: Put the chocolate in a medium bowl. Heat 1 cup of the cream in a small saucepan over medium heat until steaming but not boiling, and pour over the chocolate. Let stand a few minutes, and then whisk until smooth; let stand at room temperature (or put in the refrigerator if your kitchen is hot) until thick but not set, 20 minutes to 1 hour. Add the remaining 2 tablespoons cream to the chocolate mixture, and beat with an electric mixer on medium speed until lightened in color and fluffy, about 1 minute (do not overbeat, or it will become hard and grainy). The frosting should hold medium peaks and will continue to firm up a bit as it stands. Spoon about 1 cup frosting into a pastry bag fitted with a star tip.
• To assemble: Put one cake layer right-side up on a serving plate, and top with half the filling. Top with the second cake layer and the remaining filling, spreading it to about 1/2 inch from the edge. Frost the sides, and decorate around the top edge of the cake with the frosting in the pastry bag.
• Loosely cover the cake with plastic wrap and leave at room temperature overnight. Unwrap and serve.