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Inside Out German Chocolate Cake

Description Recipe

Yield: 12 servings

For cake layers
1 ½
cups sugar
1 ½
cups all-purpose flour
½
cup plus 1 tablespoon unsweetened cocoa powder
¾
teaspoon baking powder
¾
teaspoon baking soda
¾
teaspoon salt
¾
cup whole milk
6
tablespoons unsalted butter, melted
1
large egg
1
large egg yolk
¾
teaspoon vanilla
⅛
teaspoon almond extract
¾
cup boiling-hot water
For filling
7
oz sweetened flaked coconut - toasted
4
oz coarsely chopped pecans - toasted
14
-oz can sweetened condensed milk
1
tablespoon vanilla
For glaze
2 ½
sticks unsalted butter
10
oz semisweet chocolate, finely chopped
3
tablespoons light corn syrup

Preheat oven to 350 degrees
Sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl.
Whisk together whole milk, butter, whole egg, yolk, vanilla, and almond extract in another large bowl until just combined.
Beat the egg mixture into the flour mixture with an electric mixer on low speed, then beat on high speed 1 minute. Reduce speed to low and beat in water until just combined (batter will be thin).
Divide the batter into 3 – 9 inch cake pans and bake at 350 for 20–25 minutes, until a toothpick inserted into the cake comes out clean.
Remove from the oven and set aside to cool.

Increase the temperature of the oven to 425 degrees.
Place the sweetened condensed milk in an oven proof container, cover with foil, and place in a water bath for about 90 minutes, checking occasionally to ensure that the water hasn’t boiled out, until the milk is thick and brown.
Remove the milk from the oven and stir in the nuts and vanilla.
Cover and keep warm.

Make the glaze by melting the butter, and then add the corn syrup and chocolate, stirring until the chocolate is just melted.

Assemble the cake by placing one cake layer on a wire rack with a baking sheet underneath.
Spread the top of this layer with ½ of the filling.
Place another cake layer on top of this and repeat with the filling
Add the third cake layer and slowly pour the glaze over the top, spreading slightly to cover the sides as the glaze runs down.