German Chocolate Cake

by Samantha Codd

INGREIDENTS

For the Cake

  • 1 3/4, plus 2 tablespoons all purpose flour
  • 2 cups, minus 2 tablespoons granulated sugar
  • 3/4 cup dark cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 3/4 teaspoon baking powder
  • 3 eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 1/2 cup vegetable oil
  • 1 cup hot water 
  • 1 teaspoon vanilla extract 

For the Coconut Filling

  • 1 1/3 cups granulated sugar
  • 6 tablespoons brown sugar
  • 4 tablespoons milk powder
  • 1 teaspoon kosher salt
  • 8 tablespoons unsalted butter, melted
  • 6 tablespoons heavy cream
  • 1/2 teaspoon vanilla extract
  • 4 egg yolks
  • 2 cup toasted sweetened coconut 

For the Pecan Crunch (Recipe from Milk Bar)

  • 1 1/2 cups pecans, chopped
  • 1-3 tablespoons  grapeseed oil
  • 1 teaspoons kosher salt
  • 2 tablespoons brown sugar
  • 1 1/2 cup chocolate wafer cookies, chopped 

INSTRUCTIONS

For the Chocolate Cake

    1. Preheat your oven to 350 degrees F. Spray three 8-inch or four 6-inch round pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
    2. In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, cocoa powder, baking soda, salt and baking powder. Stir to combine.
    3. In a separate medium sized mixing bowl, combine the eggs, buttermilk, vegetable oil, hot water or coffee and vanilla. Stir to combine.
    4. With the mixer on low speed, slowly add the wet ingredients to the dry ingredients. Mix for about one minute, until the dry ingredients are incorporated into the wet ingredients. Scrape down the sides of the bowl and mix again for about 30 seconds.
    5. Evenly distribute the batter between the pans, about 16 ounces of batter in each 8-inch or 12 ounces in each 6-inch.
    6. Bake for 18-20 minutes. Let cool for 5 -10 minutes before inverting them onto cooling racks to cool completely.
    7. Once cooled, you can level the cakes, wrap in plastic wrap, and store in the freezer until ready to use.

For the Coconut Filling

  1. Preheat your oven to 325 degrees F. Spray the bottom and sides of a 9x13" with with nonstick spray. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, brown sugar, milk powder, and salt. Mix on low speed until evenly blended.
  3. With the mixer on low speed, add the melted butter and stir for one minute until all the dry ingredients are wet.
  4. Add the heavy cream and vanilla and continue mixing on low speed for about one minute, until any of the white streaks from the cream have completely blended into the mixture. Scrape down the sides of the bowl with a spatula.
  5. With the mixer on low speed, add the egg yolks, stirring them into the mixture until combined. Be careful not to over beat (aerate) the mixture, but certain the mixture is glossy and homogenous.
  6. Pour the filling into the prepared pan and bake for 8 to 10 minutes. You want the filling to be firmer and more set toward the outer edges of the baking pan but slightly jiggly and loose in the center. If the filling is still jiggly all over, give it another 2 to 3 minutes.
  7. Let the filling cool slightly and add the toasted coconut. The filling can be used immediately or stored in an airtight container in the refrigerator. 

For the Pecan Crunch

  1. Heat your oven to 325 degrees F.
  2. Pour the pecans on a sheet pan and toast in the oven for 15 minutes.
  3. In a food processor or blender, puree the warm pecans with grapeseed oil, salt and brown sugar.
  4. In a small mixing bowl, combine the pecan butter with the crushed wafer cookies. The crunch can be stored in an airtight container at room temperature for 5 days or up to 2 weeks in the refrigerator.