Originally named for Sam German, who invented dark baking chocolate, this rich, gooey cake is a sure crowd-pleaser. Recipe adapted from Baker's baking chocolate box.
Total time with cooling: 2 hours
Requires three 9-inch cake pans
The cake:
1 pkg. (4 oz.) Baker's German's Sweet Chocolate
1/2 cup water
4 eggs, separated
2 cups flour
1 tsp. flour
1/4 tsp. salt
1 cup butter, softened
2 cups sugar
1 tsp. vanilla
1 cup buttermilk
Coconut-pecan topping:
4 egg yolks
1 can (12 oz.) evaporated milk
1 1/2 tsp. vanilla
1 1/2 cup (1 1/2 sticks) butter
1 pkg. (7 oz.) coconut flakes
1 1/2 cup chopped pecans
Preparing the cake:
Preheat oven to 350˚. Line bottoms of pans with parchment paper. Spray sides with cooking spray.
Microwave chocolate and water 1 1/2 minutes, stirring in the middle. Stir until chocolate is melted. Set aside.
In a large bowl, beat butter and sugar. Add egg yolks, one at a time, beating after each addition (separate egg whites into a small bowl for later). Blend melted chocolate and vanilla into butter and sugar mixture, blending well. In a separate bowl, combine flour, baking soda, and salt. Alternately add flour mixture and buttermilk into the butter and sugar mixture, beating after each addition.
Beat egg whites until stiff peaks form. Gently stir into the batter. Pour into the tree prepared pans.
Bake at 350˚ for 30 minutes, or until a toothpick comes out clean. Immediately run a small spatula around the inside of the pans, then set them on a rack to cool for about 15 minutes. Remove cakes from pans and allow to cool completely on racks.
Preparing the topping:
Beat egg yolks, evaporated milk, and vanilla until well blended. Add sugar and butter. Cook over medium heat 10-15 minutes, stirring constantly, until thick and golden brown. Add coconut and pecans. Mix well and allow to cool.
Putting it together:
Frost between layers of the cake and on top. Garnish with strawberries or maraschino cherries.
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