Cakes, Desserts
German Chocolate Cake

    Cake

  • 1 cup sugar
  • 3/4 cup all purpose flour
  • 1/2 cup unsweetened Dutch process cocoa powder
  • 1 teasponn baking soda
  • 1/2 teaspoon baking powder
  • Pinch salt
  • 2 eggs
  • 1/2 cup cold strong brewed coffee
  • 1/2 cup reduced-fat buttermilk
  • 1/2 teaspoon vanilla extract
  • 4 tablespoons (1/2 stick) unsalted butter, melted

    Genache

  • 1 cup heavy whipping cream
  • 1/2 pound semi-sweet chocolate, finely chopped (or chocolate chips)

    • Filling

  • 3 egg yolks
  • 3/4 cup sugar
  • 3/4 cup (1 12-ounce can) evaporated milk
  • 3 tablespoons unsalted butter, cut into small pieces
  • 1 cup shredded unsweetened coconut
  • 1 cup coarsely chopped pecans (about 4 ounces)
  • 3/4 teaspoon vanilla extract

Preheat oven to 350F.

To prepare the cake:

Grease and flour a 10-inch springform pan. In a bowl, sift together sugar, flour, cocoa, baking soda, baking powder and salt. In another bowl, whisk together the 2 eggs, coffee, buttermilk and vanilla.

Beat the coffee mixture into the dry ingredients with an electric mixer on low speed. Beat in the melted butter. Pour the batter into the prepared springform pan and bake on the center rack for 50-60 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a rack.

To prepare the ganache:

In a small saucepan, bring the cream to a boil over moderately high heat. Remove from heat and stir in the chocolate. Let stand for 1 minute, then whisk until smooth. Transfer to a bowl and refrigerate, stirring occasionally, until chilled and thickened, about 2 hours.

To prepare the filling:

In a heavy medium saucepan over moderate heat, whisk together the egg yolks and sugar. Whisk in the evaporated milk and then the butter. Stir constantly, until the mixture thickens and lightly coats a spoon, about 10 minutes. Do not let it boil. Remove from heat, stir in the pecans, coconut and vanilla. Transfer to a bowl and let cool completely.

To assemble the cake:

Invert the cake onto a work surface. Using a serrated knife, slice the cake horizontally into two even layers. Set a layer on a large plate and spread on half of the filling. Top with about half of the ganache. Set the second layer on top and spread on the remaining filling. Spread half of the remaining ganache on the sides. Transfer the rest of the ganache to a pastry bag fitted with a medium star tip. Pipe a border of rosettes around the top of the cake.

Notes

The cake, ganache and filling can be prepared a day ahead. Let the cake stand at room temperature. Refrigerate the ganache and filling separately, covered with plastic wrap. If the ganache is too thick to spread, microwave for 30 seconds on high power, and stir until smooth.

Adapted from Food and Wine magazine.

Makes a 2-layer 10-inch cake. Serves 12.