German Chocolate Cake

By AzWench

Ingredients

• Cake:
• 2 cups cake flour
• 1/3 cup natural (not Dutch-processed) cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 ounces bittersweet chocolate, finely chopped
• 1/2 cup boiling water
• 1 cup sour cream
• 2 teaspoons vanilla
• 1 cup unsalted butter, softened
• 2 cups sugar, divided
• 4 large eggs, separated, at room temperature
• 1/4 teaspoon cream of tartar
• Chocolate Frosting:
• 3 ounces bittersweet chocolate, chopped
• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla
• Coconut Pecan Filling:
• 1 cup heavy cream or evaporated milk
• 1 1/4 cups sugar
• 4 large egg yolks, lightly beaten
• 1/2 cup unsalted butter, cut into tablespoons
• 1 teaspoon vanilla
• 1 1/2 cups sweetened flaked coconut
• 1 1/4 cups pecans, toasted and chopped

Details

Servings 12

Preparation

Step 1

Make the cake: Position a rack in the center of the oven and preheat the oven to 350 degrees. Grease the bottom and sides of two 9-inch round cake pans. Dust the pans with flour.

Sift together the cake flour, cocoa powder, baking soda, and salt into a medium bowl. Whisk to combine, and set aside.

Combine the chocolate and boiling water in a bowl and whisk until the chocolate is completely melted and the mixture is smooth. Set aside to cool until tepid.

In a small bowl, stir together the sour cream and vanilla; set aside.

In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until creamy, about 1 minute. Gradually add 1 1/2 cups of the sugar and beat at high speed until well blended and light, about 3 minutes. Reduce the speed to medium and add the egg yolks one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Add the tepid chocolate and mix until blended. If your mixer has a splatter shield attachment, attach it now. Reduce the speed to low and add the flour mixture in three additions, alternating it with the sour cream in two additions and mixing just until blended. Remove the bowl from the mixer stand and set aside.

In a clean mixer bowl, using the whisk attachment, beat the egg whites at low speed until frothy. Add the cream of tartar and mix just until blended. Increase the speed to medium and beat until the whites are fluffy and begin to form soft peaks. Gradually add the remaining 1/2 cup sugar, about 1 tablespoon at a time. Then increase the speed to high and whip the whites until they are glossy and smooth and form stiff peaks. Using a rubber spatula, gently fold the whites into the chocolate batter one-third at a time. Scrape the batter into the prepared pans and smooth the tops.

Bake the cakes for 30 to 35 minutes, until a toothpick inserted into the center comes out clean. Cool the cakes in their pans on wire racks for 20 minutes.

Run a small knife around the edge of each pan to loosen the cake. Invert each cake onto a wire rack and cool completely.

Make the frosting: Put the chocolate in a medium stainless bowl and place the bowl over a pot of barely simmering water. Heat, stirring frequently, until the chocolate is completely melted. Remove the bowl from over the pot and set the chocolate aside to cool until tepid.

In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Gradually add the powdered sugar and beat at high speed until light and creamy, about 2 minutes. Beat in the vanilla. Add the tepid chocolate at low speed, mixing until blended and scraping down the sides of the bowl as necessary. Increase the speed to high and beat until the frosting is slightly aerated, about 1 minute. Use the frosting immediately, or cover tightly and set aside at room temperature for up to 3 hours.

Make the Filling: In a medium saucepan, combine the cream, sugar, egg yolks, and butter and cook over medium heat, stirring constantly, until the butter has melted and the mixture thickens and bubbles. Reduce the heat to low and cook for 2 minutes longer.

Remove the pan from the heat and stir in the vanilla, coconut, and pecans. Cool for about 1 hour, or until the mixture is spreadable, before using.

Assemble the cake: If necessary, using a serrated knife, trim the sides of each cake layer, so that it is straight, not sloped. Place one of the layers upside down on a cardboard cake round or serving platter. Spread the cake with about 1 1/2 cups of the filling. Top with the other cake layer, bottom up.

Using a small offset metal spatula, spread the frosting over the sides of the cake in a smooth layer, filling in any gaps between the layers (there will be plenty of frosting for this; if you have any frosting left over, you can put it in a pastry bag fitted with a medium star tip and pipe a row of rosettes around the top edge of the cake.) Spread remaining filling on top of the cake. Serve the cake, or refrigerate; bring to room temperature before serving.

Note: Store in the refrigerator for up to 3 days; bring to room temperature before serving.

Makes one 9-inch cake, serves 12