For a coworker's birthday, I made this cake. This turned out to be quite the endeavor and time commitment. The filling was by far the best part. I'd never made a German Chocolate cake before, but according to my various taste testers, this was a slam dunk. This recipe results in some coconut-pecan filling. I love to use it to make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting.
Ingredients:
Filling:
6 eggs yolks
12 ounce can evaporated milk
1 1/2 teaspoons vanilla
3/4 cup sugar
3/4 cup butter, cubed
3 cups sweetened shredded coconut
1 1/4 cups toasted pecans, chopped
Cake:
3/4 cup unsalted butter, at room temperature
1 1/2 cups sugar
1/4 cup sour cream, at room temperature
1 teaspoon vanilla
8 ounces German Chocolate, melted
4 eggs, separated
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk, at room temperature
1/4 cup water, at room temperature
Frosting:
4 sticks unsalted butter, softened to room temperature
5-6 cups powdered sugar
1 cup unsweetened cocoa powder
5 tablespoons heavy cream
2 teaspoons vanilla
1 teaspoon salt, to taste
Preparation:
1. Start by making the filling. In a large saucepan, combine the egg yolks, milk and vanilla, whisking until well combined. Add the sugar and butter and cook on medium heat for 12-15 minutes, or until thickened.
2. Remove from heat and stir in coconut and pecans. Set in the fridge to cool completely (at least an hour).
3. To make the cake, preheat the oven to 350 degrees. Grease and line two 9-inch round cake pans with parchment paper.
4. Cream butter and sugar together in a mixer until fluffy, about 3-4 minutes. Add sour cream and vanilla. Mix well.
5. Add melted chocolate. Chocolate should be slightly cooled from melting before adding to the batter.
6. Add egg yolks, one at a time. Mix well after each yolk. Set egg whites aside to use later on.
7. Sift dry ingredients together to remove any lumps. Gradually add dry ingredients to the batter, mixing well after each addition.
8. Mix buttermilk and water together. Add to batter. Scrape down the sides of the bowl to make sure liquid is well incorporated.
9. In a separate bowl, whip egg whites until peaks form.
10. Add half of whipped egg whites to batter and mix. Add remaining egg whites and mix into batter.
11. Divide batter between 2 prepared pans. Bake for 30-35 minutes, or until a toothpick comes out clean. Let cool in pan a few minutes, then remove to cooling rack to cool completely.
12. As cake cools, make frosting. Whip butter with the whisk attachment in the mixer until fluffy.
13. Sift powdered sugar, salt, and cocoa powder together. Gradually add to the butter. Add vanilla.
14. Add cream slowly. You can always add more cream to get the frosting consistency correct.
14. To assemble cake, cut rounded cake dome off of the two layers. This will allow the cake to lay flat. Place one layer top down on a cake board.
15. Place about 1/3 of the coconut-pecan filling on top of the cake. Place next layer of cake (top down) on top of the filling.
16. Frost cake with chocolate butter cream frosting. The frosting over the top should be a thin layer. Use 1/3 of the coconut-pecan filling in the center of the cake. Store in an airtight container.
Recipe adapted from Life, Love, and Sugar.
Ingredients:
Filling:
6 eggs yolks
12 ounce can evaporated milk
1 1/2 teaspoons vanilla
3/4 cup sugar
3/4 cup butter, cubed
3 cups sweetened shredded coconut
1 1/4 cups toasted pecans, chopped
Cake:
3/4 cup unsalted butter, at room temperature
1 1/2 cups sugar
1/4 cup sour cream, at room temperature
1 teaspoon vanilla
8 ounces German Chocolate, melted
4 eggs, separated
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk, at room temperature
1/4 cup water, at room temperature
Frosting:
4 sticks unsalted butter, softened to room temperature
5-6 cups powdered sugar
1 cup unsweetened cocoa powder
5 tablespoons heavy cream
2 teaspoons vanilla
1 teaspoon salt, to taste
Preparation:
1. Start by making the filling. In a large saucepan, combine the egg yolks, milk and vanilla, whisking until well combined. Add the sugar and butter and cook on medium heat for 12-15 minutes, or until thickened.
2. Remove from heat and stir in coconut and pecans. Set in the fridge to cool completely (at least an hour).
3. To make the cake, preheat the oven to 350 degrees. Grease and line two 9-inch round cake pans with parchment paper.
4. Cream butter and sugar together in a mixer until fluffy, about 3-4 minutes. Add sour cream and vanilla. Mix well.
5. Add melted chocolate. Chocolate should be slightly cooled from melting before adding to the batter.
6. Add egg yolks, one at a time. Mix well after each yolk. Set egg whites aside to use later on.
7. Sift dry ingredients together to remove any lumps. Gradually add dry ingredients to the batter, mixing well after each addition.
8. Mix buttermilk and water together. Add to batter. Scrape down the sides of the bowl to make sure liquid is well incorporated.
9. In a separate bowl, whip egg whites until peaks form.
10. Add half of whipped egg whites to batter and mix. Add remaining egg whites and mix into batter.
11. Divide batter between 2 prepared pans. Bake for 30-35 minutes, or until a toothpick comes out clean. Let cool in pan a few minutes, then remove to cooling rack to cool completely.
12. As cake cools, make frosting. Whip butter with the whisk attachment in the mixer until fluffy.
13. Sift powdered sugar, salt, and cocoa powder together. Gradually add to the butter. Add vanilla.
14. Add cream slowly. You can always add more cream to get the frosting consistency correct.
14. To assemble cake, cut rounded cake dome off of the two layers. This will allow the cake to lay flat. Place one layer top down on a cake board.
15. Place about 1/3 of the coconut-pecan filling on top of the cake. Place next layer of cake (top down) on top of the filling.
16. Frost cake with chocolate butter cream frosting. The frosting over the top should be a thin layer. Use 1/3 of the coconut-pecan filling in the center of the cake. Store in an airtight container.
Recipe adapted from Life, Love, and Sugar.