Chocolate cake

German Three Layer Chocolate Cake | Entertainment


André Baranowski

Today is my birthday, and since I was little I have only asked for ONE cake – German chocolate. It’s definitely a family favorite!

This decadent three-layered dessert takes its name from German’s Sweet Chocolate, a product that’s not at all German: the versatile baking chocolate was created by an American baker named Samuel German in 1852. Recipe courtesy of Saveur.

Preparation: 10 minutes

Cooking: 30 minutes

Total duration: 40 minutes

Servings: 14-16


• 3 cups of sugar

• 1 3⁄4 cups unsalted butter, softened

• 2 1⁄2 tsp. vanilla extract

• 8 large egg yolks

• 1 12 oz can of evaporated milk

• 1 1/2 cups coarsely chopped pecans

• 1 pkg. (7 oz.) Sweetened grated coconut

• 4 oz. German sweet chocolate, chopped

• 2 oz. unsweetened chocolate, chopped

• 2 cups of flour

• 1 C. baking soda

• 1⁄4 tsp. kosher salt

• 1 cup of buttermilk

• 4 large egg whites


1. Combine 1 ½ cups of sugar, ¾ cup of butter, 1 ½ tsp. vanilla, 4 egg yolks and evaporated milk in a 2-qt. skillet over medium heat. Bring to a boil; cook until thickened, 12 minutes. Pass through a sieve into a bowl; stir in the pecans and coconut; refrigerate frosting until firm.

2. Heat oven to 350 ° Grease three 9 ”round cake pans with butter; line background with parchment circles. Grease the parchment; put aside. Place chocolates in a small bowl; pour ½ cup of boiling water; let stand 1 minute. Stir until smooth; put aside. In another bowl, whisk together the flour, baking soda and salt; put aside.

3. In a stand mixer, beat 1 ¼ cups of the sugar and the remaining butter until fluffy; add the remaining egg yolks one at a time. Add the chocolate mixture and the remaining vanilla; beat until smooth. On low speed, alternately add flour mixture and buttermilk until just combined; set the dough aside.

4. Beat egg whites until stiff until soft. Add the remaining sugar; whisk to stiff peaks. Incorporate the egg whites into the dough; divide between the mussels and the smooth paste. Bake until cakes are set, 25 to 30 minutes. Let the cakes cool; frost top of each cake and assemble, leaving sides bare.

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