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REC: German Chocolate Cake with Coconut Pecan Filling


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Joined: Jul 17, 2006

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Posted to Thread #16422 at 11:33 pm on Oct 10, 2009

WOW - this topping was AMAZING... just made it this weekend, served it to a crowd, and got HUGE rave reviews from everyone! The only change I made was to make my own DARK chocolate cake [recipe at end] - when I eat chocolate, I want DARK chocolate!

German Chocolate Cake with Coconut-Pecan Filling
Cook's Illustrated Jan 2005

When you assemble the cake, the filling should be cool or cold (or room temperature, at the very warmest). To be time-efficient, first make the filling, then use the refrigeration time to prepare, bake, and cool the cakes. The toasted pecans are stirred into the filling just before assembly to keep them from becoming soft and soggy.

Filling
4 egg yolks
1 can evaporated milk (12 ounces)
1 cup granulated sugar (7 ounces)
1/4 cup packed light brown sugar (1 3/4 ounces)
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces
1/8 teaspoon table salt
2 teaspoons vanilla extract
2 1/3 cups sweetened shredded coconut (7 ounces)
1 1/2 cups finely chopped pecans (6 1/2 ounces), toasted on baking sheet in 350-degree oven until fragrant and browned, about 8 minutes

Cake
4 ounces semisweet or bittersweet chocolate , chopped fine
1/4 cup Dutch-processed cocoa , sifted
1/2 cup boiling water
2 cups unbleached all-purpose flour (10 ounces), plus additional for dusting cake pans
3/4 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), softened
1 cup granulated sugar (7 ounces)
2/3 cup packed light brown sugar (about 4 3/4 ounces)
3/4 teaspoon table salt
4 large eggs , room temperature
1 teaspoon vanilla extract
3/4 cup sour cream , room temperature


1. FOR THE FILLING: Whisk yolks in medium saucepan; gradually whisk in evaporated milk. Add sugars, butter, and salt and cook over medium-high heat, whisking constantly, until mixture is boiling, frothy, and slightly thickened, about 6 minutes. Transfer mixture to bowl, whisk in vanilla, then stir in coconut. Cool until just warm, cover with plastic wrap, and refrigerate until cool or cold, at least 2 hours or up to 3 days. (Pecans are stirred in just before cake assembly.)

2. FOR THE CAKE: Adjust oven rack to lower-middle position; heat oven to 350 degrees. Combine chocolate and cocoa in small bowl; pour boiling water over and let stand to melt chocolate, about 2 minutes. Whisk until smooth; set aside until cooled to room temperature.

3. Meanwhile, spray two 9-inch-round by 2-inch-high straight-sided cake pans with nonstick cooking spray; line bottoms with parchment or waxed paper rounds. Spray paper rounds, dust pans with flour, and knock out excess. Sift flour and baking soda into medium bowl or onto sheet of parchment or waxed paper.

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Deep Dark Chocolate Cake

1-3/4 cup flour (not sifted)
2 cups sugar
3/4 cup cocoa powder
1-1/2 tsp. baking soda
1-1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 tsp. vanilla
1 cup boiling water
2 cups roughly chopped walnuts, tossed around in a sifter to remove small particles

Preheat oven to 350 deg.
Combine first 6 dry ingredients. Add eggs, milk, oil, vanilla and beat 2 minutes on medium speed. Stir in boiling water (batter will be thin). Pour into greased/floured 9x13" pan or 2 9 round cake pans. Bake for 35 min. Remove from oven and cool on rack for10 minutes. If making the round cakes, turn out of pan to finish cooling.


Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!


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