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Saturday, November 06, 2010

German Chocolate Cake

The Altitude Adjustment Section
German chocolate cake. Mmmmmm, rich dark multilayer cake with coconut and pecan filling and (if you are really lucky), chocolate ganache frosting on the sides. Can you make a decent one at this altitude? You bet you can! I have worked out the details, so start baking. I would make the coconut filling first so it can cool. The cake is easy and so is the ganache. The filling requires a lot of stirring.

Ingredients for cake
2 cups sugar
2 cups all purpose flour
2 tablespoons cornstarch
3/4 cup Dutch process Cocoa
1 3/4 teaspoons baking powder
2 teaspoons espresso powder
1/4 teaspoon baking soda
1 teaspoon salt
4 large eggs
3/4 cup vegetable oil
2 teaspoons vanilla extract
1 1/4 cups water

Procedure for cake
Preheat oven to 350. Whisk together the dry ingredients in the bowl of your electric mixer. Now add the eggs oil and vanilla and beat till well mixed. Gradually add the water, beating till smooth again. Pour batter into 2 greased and lined with parchment 8 inch round pans. Bake cakes for 35-40 minutes or until toothpick inserted comes out clean. Let cool before frosting.

Ingredients for filling
4 large egg yolks
1 cup sugar
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
1 cup heavy cream
1 teaspoon vanilla extract
1 1/2 cups chopped pecans toasted
2 cups lightly packed sweetened flaked coconut

Procedure for filling
Mix egg yolks, sugar and salt in a medium bowl, beat in butter then gradually beat in cream and vanilla. Now pour mixture into a heavy-bottomed saucepan and cook over low heat, stirring almost constantly till mixture is puffy looking and begins to thicken. This will take 15-20 minutes, so stay focused. Now put mixture in a clean bowl and cool to room temp. Then add the coconut and toasted pecans.

And finally the chocolate ganache for the sides!
Ingredients for ganache
8 ounces semi sweet chocolate
4 ounces heavy cream

Procedure for ganache
Melt these two ingredients in a double boiler and mix well. Then pour the mix into a shallow metal pan and let cool till it is firm enough to spread.

Procedure for assembly
This can be as complex as you are in the mood for. For instance, you can split each layer and make a 4-layer cake with coconut stuff between all the layers and on top. Some people even put the coconut stuff on the side. That only works if it is thick enough. I do it this way: I split both layers then I use only three pieces so I make a 3-layer cake. I put coconut filling between the layers and save some for on top. Then I spread the chocolate ganache on the sides and tube an edge around the top. Then I fill it in with the remaining coconut filling. Now keep in mind, you might want to make a double batch of the coconut stuff. It will last in your fridge for a while. Okay now make one and send me a photo — I'll post it on the website!