German Chocolate Cake


For The Cake

  • Cooking spray for greasing pans
  • 4 An ounce of sweet baking chocolate
  • 1/2 Cup water
  • 2 1/4 Gold Medalist ™ cups all-purpose flour or 2 1/2 cups cake flour
  • 1 A teaspoon of sodium bicarbonate
  • 1 Teaspoon salt
  • 2 Granulated sugar cups
  • 1 1 cup butter (2 sticks), room temperature
  • 4 Large eggs separated
  • 1 A teaspoon of vanilla
  • 1 A cup of milk

Filling and covering coconut and pecan nuts

  • 3 yolk
  • 1 A cup of granulated sugar or brown sugar
  • 1/2 Butter cup (1 piece)
  • 1 1 cup evaporated milk (from a 12-ounce can)
  • 1 A teaspoon of vanilla
  • 1 1/3 Cups peeled coconut
  • 1 A cup of chopped pecans

How To Make German Chocolate Cake

Pre-heat oven 350 degrees F . Spraying bottoms & sides of three 8-inch round cupcakes or two 9-inch round cakes with cooking spray. Cut three 8-inch rounds or two 9-inch rounds of parchment paper. Attaching bottom of pans to paper.

Coarsely chop the chocolate. In a 1 liter saucepan, heat the chocolate and water over low heat, stirring frequently, until the chocolate is completely melted; Keep it away from cold and heat.

Meanwhile, in a medium bowl, stir the flour, baking soda and salt until combined. Sit aside. In another medium bowl, blend 2 cups sugar and 1 cup butter with an electric mixer on medium speed until light and fluffy. Sit aside.

On medium speed, beat one egg yolk at a time in the sugar mixture until combined. On low speed, whisk together the melted chocolate and a teaspoon of vanilla. On a low speed, whisk half of the flour mixture until smooth, then whisk half the amount of curd until smooth. Whisk in the flour mixture, alternating with the curd, until smooth.

Wash and dry the beaters of the mixer. In a small bowl, beat the egg whites on high speed until the whipped egg whites form firm peaks when the beaters are lifted. Add egg white to the mixture. To fold inward, use a rubber spatula to slice the mixture vertically, then move the spoon across the bottom and top of the bowl, turning the mixture over. Rotate the bowl 1/4 of a turn, and repeat this transverse downward motion. Keep folding until the mixture and the egg white are well combined.

Pour the mixture into the pans. Use a rubber spatula to scrape the mixture from the bowl, spread the mixture evenly in the pans and smooth the top of the mixture. (If the dough is not divided evenly, put the mixture from one skillet to another.) Put the mixture in a third bowl if all the trays are not suitable for the oven at one time; Bake the third skillet separately.

Bake 8-inch pans for 35 to 40 minutes, and 9-inch pans for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Cool cakes in pans for 10 minutes. To remove cake from mold, flip it on cooling rack, then flip right side up on second cooling rack. Cool completely, about 1 hour.

In a 2 liter saucepan, stir 3 egg yolks, 1 cup sugar, 1/2 cup butter, evaporated milk and 1 teaspoon vanilla until well combined. Cook over medium heat for 12 minutes, stirring constantly, until thick and full of bubbles. Add coconut and nuts while stirring. Cool for 30 minutes, whisking from time to time with a spoon, until the mixture becomes spreadable.

Place one layer of cake on a plate of cake, round face down. Using a metal spoon, spread a third of the filling onto layer. Adding second layer, round side down; glaze with a third of filling. Adding third layer, rounding side up; Brush with the rest filling, leaving side of the cake unfrozen. Keeping cake covered in refrigerator.

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