Norm Benner German Chocolate Cake
Source of Recipe
Buddy Cookbook
List of Ingredients
CAKE
4 ounces German's Sweet Chocolate or bittersweet chocolate,finely chopped
1/2 cup milk
1 tablespoon instant espresso coffee powder
2 1/4 cups (10 ounces) cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, softened
2 cups (15 ounces) superfine sugar
4 large egg yolks
1 teaspoon vanilla extract
1 cup unsweetened coconut milk
FILLING
1 cup packed (7.5 ounces) light brown sugar
1 cup heavy cream
1 stick (4 ounces) unsalted butter
1 tablespoon instant espresso coffee powder
3 large egg yolks
4 ounces German's Sweet Chocolate or bittersweet chocolate, finely chopped
1 1/2 cups sweetened coconut flakes
1 1/2 cups (6 ounces) toasted pecans, finely chopped
Recipe
In a small saucepan, combine the chocolate with the milk and espresso coffee. Over low heat, bring the mixture to a simmer, stirring. Remove from the heat and transfer it to a bowl to cool to room temperature.
Position the oven racks so they are both as close to the center of the oven as possible. Preheat the oven to 350 degrees F. Lightly butter and flour three 9 x 2-inch round cake pans, tap out the excess, and line the bottoms with parchment or greased and floured waxed paper circles.
Sift the flour, baking powder, baking soda, and salt twice, and set it aside.
With an electric mixer on low speed (or with a stationary mixer fitted with the paddle attachment), beat the butter for 1 minute, or until light. Slowly add the sugar, about 2 tablespoons at a time, and when all of it has been added, continue to beat on medium speed for 2 minutes, scraping down the beaters and sides of the bowl as needed. The mixture will look fluffy, like something between mayonnaise and whipped cream.
Add the egg yolks one at a time, beating for 10 seconds between additions, then add the vanilla and cooled chocolate and beat for a few minutes longer, or until the mixture is smooth.
With a rubber spatula, fold the sifted ingredients into the batter in three additions, alternating with the coconut milk in two additions. Beat with an electric mixer on low speed for 1 minute, or until blended.
Transfer the batter to the prepared pans, smooth the tops, and rap the pans sharply on the counter to break up any large air bubbles. Bake for 35 to 45 minutes, or until a tester inserted in the center comes out dry. (After the first 20 minutes of baking, rotate the pans from back to front and top to bottom so they bake evenly.)
Cool the cakes to room temperature in their pans on a wire rack. Run a knife around the edges to loosen the cakes from the sides of the pans. The layers shrink quite a bit once they cool down. Unmold and peel off the paper circles just before filling.
TO FILL AND FROST
Set aside 1/4 cup of the brown sugar. In a small saucepan, combine the remaining 3/4 cup brown sugar with the cream, butter, and espresso and bring to a simmer, stirring. Remove from the heat.
Combine the egg yolks with the reserved 1/4 cup brown sugar. Slowly drizzle some of the hot cream and sugar into the yolks, whisking constantly so the eggs don't curdle. Add about half the hot liquid to the yolks, then return the yolk mixture to the saucepan. Stirring continuously with a wooden spoon, bring the liquid to a simmer and cook over very low heat until it has thickened and steam rises from the pan.
Pour the filling through a sieve into a clean bowl and whisk in the chopped chocolate until it melts. Cool to room temperature, then add the coconut and pecans.
Center one cake layer, upside down, on a cardboard round cut slightly larger than the cake. Frost it with 1/3 of the filling. Set the second layer turned upside down over the filling and frost it with 1/3 more of the filling. Top with the last layer, set upside down and spread with the last of the filling, leaving the sides unfrosted.
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