German Chocolate Cake

German Chocolate Cake:

I am a huge fan of Homemade Cakes and often try my hand at baking different cakes until now I never got a chance to take pictures and write down the recipe.

Our little bundle of joy vinay just turned 6 months old and I wanted to celebrate it with a cake. Instead of buying from our favorite German Chocolate cake from a local restaurant (Dusty’s Cellar) I figured may be i’ll make it for him with my own hands and lots of mommy love.

German Chocolate cake is a layered cake with coconut and Pecan filling and bittersweet chocolate icing.

It came out really good and everyone enjoyed it.

Ingredients:

For the Filling:

• Condensed Milk : 1 can


• Vanilla : 1 tsp


• Butter : 1 stick


• Egg Yolks : 4


• Shredded Coconut : 2 cups (I’ve used dry coconut)


• Chopped Pecans : 1 1/2 cup

For the Cake:

• Semi-Sweet Chocolate : 5 oz


• Water : 6 tbsp


• Eggs : 4 (separate the white & yolk)


• Sugar : 1 1/4 cup (1/4 cup extra for egg whites)


• Buttermilk : 1 cup


• All Purpose Flour : 2 cups


• Baking soda : 1 tsp


• Baking powder : 1 tsp


• Salt : 1/2 tsp


• Butter : 1 cup


• Vanilla : 1 tsp

For Icing:

• Semi-sweet Chocolate: 8 0z


• Butter : 1/2 tbsp


• Heavy cream : 1 cup

Method Of Preparation:

For Filling:

1. Heat the condensed milk in a pan and add vanilla and butter. Keep stirring often so it won’t get burnt in the bottom. Keep the heat in low flame.


2. Now in a separate bowl whisk the egg yolks.


3. Now add a tbsp of warm condensed milk into the egg yolks at at a time to prevent getting cooked.


4. Now transefer the tempered yolk in to remaining hot condensed milk.


5. Whisk constantly for about 5 minutes. Until it gets thickened.


6. Remove this from heat and add coconut and pecans into it. Mix it all together.


7. Now keep this aside.

For making cake:

1. preheat the oven to 350 degrees.


2. Make a circle shape in the parchment paper using the cake pans (the one you are using) and cut them.


3. Now butter the cake pans (2-9 inch pans) and line them with the above parchment paper.


4. Sift together the flour, baking soda, baking powder and salt.

1. Beat the egg whites until soft peaks begin to form (I’ve used the hand mixer). Add 1/4 cup sugar and beat until stiff peaks form. Set it aside.


2. Melt the 5 oz semi-sweet chocolate with 6 tbsp water. I’ve microwaved it for about 45 seconds. Take out every 20 sec and stir it and keep it again in the microwave. So that way you can avoid burning it out.


3. Beat the butter and 1 1/4 cup sugar in a bowl using a hand mixer and add the melted chocolate. Mix it well.


4. Now add the egg yolks one at a time and beat well. Add vanilla too.


5. Now add the dry ingredients alternating with buttermilk. Beat well with the hand mixer.


6. Finally fold it in the beaten egg whites (mentioned in step 5)

1. Now pour the cake mixture into pans and bake them for up to 30-40 minutes.


2. Once it done remove it from oven and cool on rack for 5- 10 minutes.


3. Finally slowly put the cake upside down on the rack and remove the parchment paper on top.

For Icing:

1. Place the chocolate and butter in a bowl.


2. Heat the whipping cream until almost boiling.


3. Pour the hot cream over the chocolate and allow sitting it for a minute.


4. Mix it well until you have smooth chocolate icing.

How to build the cake?

1. Place one layer of the cake on a plate.


2. Add about ¾ of the filling and spread evenly with a spatula.


3. Cover it with the second layer of the cake.


4. Now the remaining filling on the top of the cake.


5. Ice the sides of the cake with the chocolate icing.


6. German Chocolate Cake is ready to serve