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REC: German Chocolate Cake with Coconut-Pecan Filling
Joined: Jul 17, 2006
Posted to Thread #4940 at 9:15 pm on Dec 16, 2006
WOW - this topping was AMAZING... just made it this weekend, served it to a crowd, and got HUGE rave reviews from everyone! The only change I made was to make my own DARK chocolate cake [recipe at end] - when I eat chocolate, I want DARK chocolate!
German Chocolate Cake with Coconut-Pecan Filling
Cook's Illustrated Jan 2005
When you assemble the cake, the filling should be cool or cold (or room temperature, at the very warmest). To be time-efficient, first make the filling, then use the refrigeration time to prepare, bake, and cool the cakes. The toasted pecans are stirred into the filling just before assembly to keep them from becoming soft and soggy.
4 egg yolks
1 can evaporated milk (12 ounces)
1 cup granulated sugar (7 ounces)
1/4 cup packed light brown sugar (1 3/4 ounces)
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces
1/8 teaspoon table salt
2 teaspoons vanilla extract
2 1/3 cups sweetened shredded coconut (7 ounces)
1 1/2 cups finely chopped pecans (6 1/2 ounces), toasted on baking sheet in 350-degree oven until fragrant and browned, about 8 minutes
4 ounces semisweet or bittersweet chocolate , chopped fine
1/4 cup Dutch-processed cocoa , sifted
1/2 cup boiling water
2 cups unbleached all-purpose flour (10 ounces), plus additional for dusting cake pans
3/4 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), softened
1 cup granulated sugar (7 ounces)
2/3 cup packed light brown sugar (about 4 3/4 ounces)
3/4 teaspoon table salt
4 large eggs , room temperature
1 teaspoon vanilla extract
3/4 cup sour cream , room temperature
1. FOR THE FILLING: Whisk yolks in medium saucepan; gradually whisk in evaporated milk. Add sugars, butter, and salt and cook over medium-high heat, whisking constantly, until mixture is boiling, frothy, and slightly thickened, about 6 minutes. Transfer mixture to bowl, whisk in vanilla, then stir in coconut. Cool until just warm, cover with plastic wrap, and refrigerate until cool or cold, at least 2 hours or up to 3 days. (Pecans are stirred in just before cake assembly.)
2. FOR THE CAKE: Adjust oven rack to lower-middle position; heat oven to 350 degrees. Combine chocolate and cocoa in small bowl; pour boiling water over and let stand to melt chocolate, about 2 minutes. Whisk until smooth; set aside until cooled to room temperature.
3. Meanwhile, spray two 9-inch-round by 2-inch-high straight-sided cake pans with nonstick cooking spray; line bottoms with parchment or waxed paper rounds. Spray paper rounds, dust pans with flour, and knock out excess. Sift flour and baking soda into medium bowl or onto sheet of parchment or waxed paper.
Deep Dark Chocolate Cake
1-3/4 cup flour (not sifted)
2 cups sugar
3/4 cup cocoa powder
1-1/2 tsp. baking soda
1-1/2 tsp. baking powder
1 tsp. salt
1 cup milk
1/2 cup vegetable oil
1 tsp. vanilla
1 cup boiling water
2 cups roughly chopped walnuts, tossed around in a sifter to remove small particles
Preheat oven to 350 deg.
Combine first 6 dry ingredients. Add eggs, milk, oil, vanilla and beat 2 minutes on medium speed. Stir in boiling water (batter will be thin). Pour into greased/floured 9x13" pan or 2 9” round cake pans. Bake for 35 min. Remove from oven and cool on rack for10 minutes. If making the round cakes, turn out of pan to finish cooling.
4. In bowl of standing mixer, beat butter, sugars, and salt at medium-low speed until sugar is moistened, about 30 seconds. Increase speed to medium-high and beat until mixture is light and fluffy, about 4 minutes, scraping down bowl with rubber spatula halfway through. With mixer running at medium speed, add eggs one at a time, beating well after each addition and scraping down bowl halfway through. Beat in vanilla; increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer running at low speed, add chocolate, then increase speed to medium and beat until combined, about 30 seconds, scraping down bowl once (batter may appear broken). With mixer running at low speed, add dry ingredients in 3 additions, alternating with sour cream (in 2 additions), beginning and ending with dry ingredients, and beating in each addition until barely combined. After final flour addition, beat on low until just combined, then stir batter by hand with rubber spatula, scraping bottom and sides of bowl, to ensure that batter is homogenous (batter will be thick). Divide batter evenly between prepared cake pans; spread batter to edges of pans with rubber spatula and smooth surfaces.
5. Bake cakes until toothpick inserted into center of cakes comes out clean, about 30 minutes. Cool in pans 10 minutes, then invert cakes onto greased wire rack; peel off and discard paper rounds. Cool cakes to room temperature before filling, about 1 hour. (Cooled cakes can be wrapped in plastic wrap and stored at room temperature for up to 1 day.)
6. TO ASSEMBLE: Stir toasted pecans into chilled filling. Set one cake on serving platter or cardboard round cut slightly smaller than cake, and second cake on work surface (or leave on wire rack). With serrated knife held so that blade is parallel with work surface, use sawing motion to cut each cake into two even layers. Starting with first cake, carefully lift off top layer and set aside. Using icing spatula, distribute about 1 cup filling evenly on cake, spreading filling to very edge of cake and leveling surface. Carefully place upper cake layer on top of filling; repeat using remaining filling and cake layers. If necessary, dust crumbs off platter; serve or refrigerate cake, covered loosely with foil, up to 4 hours (if refrigerated longer than 2 hours, let cake stand at room temperature 15 to 20 minutes before serving).
Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!
Other messages in this thread:
- 4940. Need a spectacular dessert for 8 people on Christmas Eve that can be transported a few blocks away. - JudyW - 3:33pm on 12/15/06 (13)
- Rec: Luscious Lemon Cheesecake - Pat-NoCal - 4:39pm on 12/15/06
- Chocolate Linzertorte....I have made this several times... [LINK] - judy-mass - 5:21pm on 12/15/06
- Rec: Christmas Bombe- I've made this 3 x's since Charlie posted it and it always gets raves! - CynUpstateNY - 6:03pm on 12/15/06
- We love this--REC: Milk Chocolate Mousse Cake with Hazelnut Crust [LINK] - Barbara in VA - 6:03pm on 12/15/06
- REC White Chocolate Lemon Bombe .. T&T many times - Marg CDN - 6:25pm on 12/15/06
- Wow, this looks amazing. Question, do you cut the cake in half before putting on the filling - AngAk - 7:39pm on 12/15/06
- Yes, I've found that it rolls more neatly when the log is not so long. It's critical that the rolls - Marg CDN - 7:43pm on 12/15/06
- Chocolate Trifle up in T&T desserts is showy and can be made ahead. [NT] - AngAk - 7:34pm on 12/15/06
- This is fantastic and beautiful looking : REC: Mexican Chocolate Icebox Cake [LINK] - Meryl - 9:08pm on 12/15/06
- Another great one: Devil's Food Cake With Fluffy White Frosting [LINK] - Meryl - 9:12pm on 12/15/06
- If you can find good-tasting fresh strawberries, this one's excellent: Strawberry Charlotte Russe - Meryl - 9:14pm on 12/15/06
- Thank you ladies, now to make the decision! (nt) [NT] - JudyW - 11:58pm on 12/15/06
- REC: German Chocolate Cake with Coconut-Pecan Filling - cheezz - 9:15pm on 12/16/06