german chocolate cake
Basic ingredients for german chocolate cake
- 200g [1 1/2 cup + 2 tbsp] cake flour
- 50g [ 1/2 cup] dark cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 80ml [ 1/4 cup + 1 tbsp] milk
- 15g [1 tbsp] white vinegar
- 200g [1 cup] fine sugar
- 90g [ 1/3 cup + 1 tbsp] light oil
- 1 tsp vanilla extract
- 2 large eggs
- 140ml [ 1/2 cup + 1 tbsp] boiling water
- Coconut Filling:113g [ 1/2 cup] unsalted butter
- 100g [ 1/2 cup] sugar
- 100g [ 1/2 cup] brown sugar
- 3 egg yolks
- 240ml [1 cup] evaporated milk
- 1/2 tsp salt
- 1 tsp vanilla extract
- 100g [1 1/2 cup] coconut flakes
- 30g [ 1/2 cup] toasted coconut flakes
- 120g [1 cup] pecans, chopped
- 250g Chocolate Ganache [1 1/2 cups] semi-sweet chocolate
- 250ml (1 cup) hot whipping cream syrup [1 tablespoon sugar + 2 teaspoons hot water] Piping tip 353
How to make german chocolate cake
- Mix all dry ingredients (flours, cocoa powders, baking powders, baking soda, salt). Set aside.
- Add milk and vinegar to a cup. Combine all ingredients. Now Allow it to rest for five minutes before you use it.
- Add sugar, oil, and milk mixture (milk+vinegar), vanilla extract, and eggs to a large bowl. After this, mix everything until it is well combined.
- In small batches, add the sifted flour. Mix well. Do not overmix.
- Finally, add the hot boiling water. Mix slowly. Mix everything until well combined. Now To ensure that the batter is well mixed, scrape the bowl.
- The batter will be liquid.
- Divide the batter between 3 pans. You can also eye-level it without a scale. Bake at 180°C/355°F for 25-28 minutes or until the skewer is clean.
- Coconut filling: Separate the eggs to make 3 egg yolks.
- Add butter to a stainless-steel pot. After stirring, add the butter and the sugars to the pot. Once the yolks are incorporated, heat the pot.
- Cook on medium-low heat. To prevent burning, stir constantly. Now Let the sauce simmer for 5 minutes, or until it thickens. Turn off the heat. Take the stove off.
- Mix in the vanilla extract and coconut flakes. Mix everything until well combined. Allow cooling before assembling the cake.
- Chocolate Ganache: Add the hot whipping cream and chocolate to a bowl.
- The bowl should be placed over a double boiler. The double boiler doesn’t need to be kept. It can be turned off. cooling Do not allow the bowl to touch the boiling water.
- All the chocolate should be fully submerged in the cream. Allow it to rest for approximately 5 minutes.
- Mix the mixture for 5 minutes. Mix the mixture until it is well combined. Mix until there are no lumps. If there are still lumps, heat the bowl in the microwave for 30 seconds to 1 minute to melt them. After this, Cover the bowl with plastic wrap and let it cool in the refrigerator for at least an hour, or until the chocolate has set.
- Mix the ganache with an electric mixer for 1 hour until it becomes creamy and stiff. It’s ready to go when the paddle of your mixer can hold a lump.
Note: You can bake the cake in one pan. The baking time is approximately 30-35 minutes, or until the skewer is clean. Let the cake cool completely. If necessary, slice the dome so that all layers are even and flat. Set aside.