Classic German Chocolate Cake

Classic German Chocolate Cake

INGREDIENTS:

For the cake:

• 4 oz. German sweet chocolate, chopped
• 2 1/3 cups cake flour
• 2 cups sugar
• 1 cup buttermilk
• 1 cup (2 sticks) unsalted butter
• 2/3 cup coffee or water
• 2/3 cup unsweetened cocoa powder
• 4 large eggs, room temperature, separately
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoons salt

For the glaze:

• 1 3/4 cup coconut flakes (sweetened or unsweetened)
• 1 1/4 cup sugar
• 1 1/4 cup evaporated milk
• 1 cup chopped pecans
• 3/4 cup (1 1/2 sticks) unsalted butter
• 4 egg yolks, beaten
• 1 teaspoon vanilla extract
• A pinch of salt

DIRECTIONS:

1. Preheat the oven to 350°F and line 2-3 8-9 inch round cake pans (depending on the thickness of the cake layers) with parchment paper.
2. Butter and flour the lined tins and set aside.
3. Place a heatproof bowl over a pan of boiling water in a water bath and melt the chocolate until smooth.
4. Cream butter and sugar in a large bowl or mixer until light and fluffy. 3-4 minutes.
5. Add the egg yolks one at a time (wait until each is well mixed and then add the next), then add the melted chocolate and vanilla extract.

1. In another bowl, sift the flour, cocoa, baking powder and salt.
2. Alternately add flour, buttermilk and coffee to the dough, starting and ending with the dry ingredients.
3. Beat the egg whites in a small bowl until stiff. Fold 1/4 of the egg white into the dough, then add the remaining egg white until smooth.
4. Pour the dough evenly into the prepared tins and bake. Bake for 25 to 28 minutes, rotating halfway through, or until a toothpick inserted into the center comes out clean and springs back.
5. Remove from oven and allow to cool for 10 minutes, then transfer to a rack to cool completely.
   For the glaze: Combine sugar, condensed milk, egg yolks, butter and salt in a medium saucepan over low heat and cook, stirring constantly, until mixture is thick and golden brown.
6. Remove the mixture from the heat and add the pecans, coconut and vanilla extract.
7. Allow to cool until you can spread it in a thick layer on the cake. Brush the cake with icing (leaving the sides uncovered), arrange in layers and serve at room temperature. Recognize!

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