Difference between revisions of "Main Page/Recipes/German Chocolate Cake"
From phurvitz
Phil Hurvitz (talk | contribs) |
Phil Hurvitz (talk | contribs) |
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| Line 4: | Line 4: | ||
For the cake: | For the cake: | ||
| − | 2 ounces bittersweet or semisweet chocolate chopped | + | <pre>2 ounces bittersweet or semisweet chocolate chopped |
2 ounces unsweetened chocolate, chopped | 2 ounces unsweetened chocolate, chopped | ||
6 tablespoons water | 6 tablespoons water | ||
8 ounces (2 sticks) unsalted butter, at room temperature | 8 ounces (2 sticks) unsalted butter, at room temperature | ||
| − | 1 | + | 1 1/4 cup + 1/4 cup sugar |
4 large eggs, separated | 4 large eggs, separated | ||
2 cups all-purpose flour | 2 cups all-purpose flour | ||
1 teaspoon baking powder | 1 teaspoon baking powder | ||
1 teaspoon baking soda | 1 teaspoon baking soda | ||
| − | + | 1/2 teaspoon salt | |
1 cup buttermilk, at room temperature | 1 cup buttermilk, at room temperature | ||
1 teaspoon vanilla extract | 1 teaspoon vanilla extract | ||
| + | </pre> | ||
For the filling: | For the filling: | ||
| + | <pre> | ||
1 cup heavy cream | 1 cup heavy cream | ||
1 cup sugar | 1 cup sugar | ||
3 large egg yolks | 3 large egg yolks | ||
3 ounces butter, cut into small pieces | 3 ounces butter, cut into small pieces | ||
| − | + | 1/2 teaspoon salt | |
1 cup pecans, toasted and finely chopped | 1 cup pecans, toasted and finely chopped | ||
1 1/3 cups unsweetened coconut, toasted | 1 1/3 cups unsweetened coconut, toasted | ||
| + | </pre> | ||
For the syrup: | For the syrup: | ||
| + | <pre> | ||
1 cup water | 1 cup water | ||
| − | + | 3/4 cup sugar | |
2 tablespoons dark rum | 2 tablespoons dark rum | ||
| + | </pre> | ||
For the chocolate icing: | For the chocolate icing: | ||
| + | <pre> | ||
8 ounces bittersweet or semisweet chocolate, chopped | 8 ounces bittersweet or semisweet chocolate, chopped | ||
2 tablespoons light corn syrup | 2 tablespoons light corn syrup | ||
| − | 1 | + | 1 1/2 ounces unsalted butter |
1 cup heavy cream | 1 cup heavy cream | ||
| + | </pre> | ||
| + | To make the cake: | ||
# Butter two 9-inch cake pans, then line the bottoms with rounds of parchment or wax paper. Preheat the oven to 350°. | # Butter two 9-inch cake pans, then line the bottoms with rounds of parchment or wax paper. Preheat the oven to 350°. | ||
# Melt both chocolates together with the 6 tablespoons of water. Use either a double-boiler or a microwave. Stir until smooth, then set aside until room temperature. | # Melt both chocolates together with the 6 tablespoons of water. Use either a double-boiler or a microwave. Stir until smooth, then set aside until room temperature. | ||
| − | # In the bowl of an electric mixer, or by hand, beat the butter and 1 | + | # In the bowl of an electric mixer, or by hand, beat the butter and 1 1/4 cup of the sugar until light and fluffy, about 5 minutes. Beat in the melted chocolate, then the egg yolks, one at a time. |
# Sift together the flour, baking powder, baking soda, and salt. | # Sift together the flour, baking powder, baking soda, and salt. | ||
# Mix in half of the dry ingredients into the creamed butter mixture, then the buttermilk and the vanilla extract, then the rest of the dry ingredients. | # Mix in half of the dry ingredients into the creamed butter mixture, then the buttermilk and the vanilla extract, then the rest of the dry ingredients. | ||
| − | # In a separate metal or glass bowl, beat the egg whites until they hold soft, droopy peaks. Beat in the | + | # In a separate metal or glass bowl, beat the egg whites until they hold soft, droopy peaks. Beat in the 1/4 cup of sugar until stiff. |
# Fold about one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there's no trace of egg white visible. | # Fold about one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there's no trace of egg white visible. | ||
# Divide the batter into the 2 prepared cake pans, smooth the tops, and bake for about 45 minutes, until a toothpick inserted into the center comes out clean. | # Divide the batter into the 2 prepared cake pans, smooth the tops, and bake for about 45 minutes, until a toothpick inserted into the center comes out clean. | ||
| Line 59: | Line 67: | ||
To make the icing: | To make the icing: | ||
| − | # Place the 8 ounces of chopped chocolate in a bowl with the corn syrup and 1 | + | # Place the 8 ounces of chopped chocolate in a bowl with the corn syrup and 1 1/2 ounces of butter. |
# Heat the cream until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir until smooth. Let sit until room temperature. | # Heat the cream until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir until smooth. Let sit until room temperature. | ||
| Line 65: | Line 73: | ||
Remove the cake layers from the pans and cut both cake layers in half horizontally, using a serrated bread knife. | Remove the cake layers from the pans and cut both cake layers in half horizontally, using a serrated bread knife. | ||
| − | Set the first cake layer on a cake plate. Brush well with syrup. Spread | + | Set the first cake layer on a cake plate. Brush well with syrup. Spread 3/4 cup of the coconut filling over the cake layer, making sure to reach to the edges. Set another cake layer on top. |
| − | Repeat, using the syrup to brush each cake layer, then spreading | + | Repeat, using the syrup to brush each cake layer, then spreading 3/4 cup of the coconut filling over each layer, including the top. |
Ice the sides with the chocolate icing, then pipe a decorative border of chocolate icing around the top, encircling the coconut topping. | Ice the sides with the chocolate icing, then pipe a decorative border of chocolate icing around the top, encircling the coconut topping. | ||
Revision as of 20:14, 2 November 2007
German Chocolate Cake from David Lebovitz
One big, tall 9-inch cake; about 16 servings
For the cake:
2 ounces bittersweet or semisweet chocolate chopped 2 ounces unsweetened chocolate, chopped 6 tablespoons water 8 ounces (2 sticks) unsalted butter, at room temperature 1 1/4 cup + 1/4 cup sugar 4 large eggs, separated 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk, at room temperature 1 teaspoon vanilla extract
For the filling:
1 cup heavy cream 1 cup sugar 3 large egg yolks 3 ounces butter, cut into small pieces 1/2 teaspoon salt 1 cup pecans, toasted and finely chopped 1 1/3 cups unsweetened coconut, toasted
For the syrup:
1 cup water 3/4 cup sugar 2 tablespoons dark rum
For the chocolate icing:
8 ounces bittersweet or semisweet chocolate, chopped 2 tablespoons light corn syrup 1 1/2 ounces unsalted butter 1 cup heavy cream
To make the cake:
- Butter two 9-inch cake pans, then line the bottoms with rounds of parchment or wax paper. Preheat the oven to 350°.
- Melt both chocolates together with the 6 tablespoons of water. Use either a double-boiler or a microwave. Stir until smooth, then set aside until room temperature.
- In the bowl of an electric mixer, or by hand, beat the butter and 1 1/4 cup of the sugar until light and fluffy, about 5 minutes. Beat in the melted chocolate, then the egg yolks, one at a time.
- Sift together the flour, baking powder, baking soda, and salt.
- Mix in half of the dry ingredients into the creamed butter mixture, then the buttermilk and the vanilla extract, then the rest of the dry ingredients.
- In a separate metal or glass bowl, beat the egg whites until they hold soft, droopy peaks. Beat in the 1/4 cup of sugar until stiff.
- Fold about one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there's no trace of egg white visible.
- Divide the batter into the 2 prepared cake pans, smooth the tops, and bake for about 45 minutes, until a toothpick inserted into the center comes out clean.
Cool cake layers completely.
While the cakes are baking and cooling, make the filling, syrup, and icing.
To make the filling:
- Mix the cream, sugar, and egg yolks in a medium saucepan. Put the 3 ounces butter, salt, toasted coconut, and pecan pieces in a large bowl.
- Heat the cream mixture and cook, stirring constantly (scraping the bottom as you stir) until the mixture begins to thicken and coats the spoon (an instant-read thermometer will read 170°.)
- Pour the hot custard immediately into the pecan-coconut mixture and stir until the butter is melted. Cool completely.
To make the syrup:
- In a small saucepan, heat the sugar and water until the sugar has melted. Remove from heat and stir in the dark rum.
To make the icing:
- Place the 8 ounces of chopped chocolate in a bowl with the corn syrup and 1 1/2 ounces of butter.
- Heat the cream until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir until smooth. Let sit until room temperature.
To assemble the cake:
Remove the cake layers from the pans and cut both cake layers in half horizontally, using a serrated bread knife. Set the first cake layer on a cake plate. Brush well with syrup. Spread 3/4 cup of the coconut filling over the cake layer, making sure to reach to the edges. Set another cake layer on top.
Repeat, using the syrup to brush each cake layer, then spreading 3/4 cup of the coconut filling over each layer, including the top.
Ice the sides with the chocolate icing, then pipe a decorative border of chocolate icing around the top, encircling the coconut topping.
