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The Ultimate German Chocolate Cake




Source of Recipe


Internet


List of Ingredients




Cake
2 oz unsweetened chocolate, chopped
2 oz semisweet chocolate, chopped
1/4 cup + 1/4 cup water
2 sticks (8 oz)unsalted butter, at room temperature
1 1/4 cup + 1/4 cup sugar
4 large egg yolks room temperature
2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
4 large egg whites

Preheat the oven to 350 degrees and adjust the oven rack to the center of the oven. Butter and flour 3 9-inch round pans.

Melt both chocolates with 1/4 cup of water over barley simmering water. Cream together butter and 1 1/4 cup of sugar until light and fluffy. Slowly add the melted chocolate. Add the egg yolks one at a time, mixing thoroughly after each addition. Sift together flour, baking soda, baking powder and salt.

Add the dry ingredients to the butter/chocolate mixture, alternately with buttermilk and vanilla extract.

Beat egg whites until they begin to hold their shape. Whip in the 1/4 cup sugar until stiff, but not dry. Fold into the batter. Divide evenly into cake pans and bake until a wooden skewer inserted into the middle comes out clean. Cool 10 minutes on rack, remove from pans and cool completely before filling and icing.

Filling
1 cup heavy cream
1 cup sugar
3 large egg yolks
3 oz unsalted butter
1/2 teaspoon salt
1 cup toasted chopped pecans
1 1/3 cup unsweetened coconut lightly toasted

Add heavy cream, sugar and egg yolks. Cook over medium heat, stirring constantly, until a thermometer inserted into the mixture reads 170 degrees. Remove from heat and pour through a fine strainer into a bowl.

Add butter, salt, pecans and coconut.

Syrup
3/4 cup sugar
1 cup water
1 oz dark rum to taste

Heat sugar and water until the sugar is dissolved. Cool and add rum to taste.

Icing
8 oz semisweet chocolate, chopped
1 cup heavy cream
2 tablespoon light corn syrup
1 1/2 oz unsalted butter

Heat cream. Pour over chopped chocolate and let sit for 5 minutes. Add the butter and the corn syrup. Stir gently until smooth.

Assembly of the cake

Divide the filling into 3 equal parts. Starting with the bottom layer, brush the cake lightly with the rum syrup. Spread 1/3 of the filling on the layer making sure to get the filling all the way to the edge. Place the next layer on top and repeat the process to the top layer.

When the chocolate icing has reached a nice spreadable texture, ice the sides of the cake. Don't worry if the icing and the top layer of filling get mixed up a bit. Chill cake before cutting.


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