Sunday, October 2, 2011

German Chocolate Cake

Copyright 2011 LtDan'sKitchen blogs
After my cake fiasco last week, I needed to reassure myself that I have not lost it. To prove a point, I made this cake and I have to say, it is pretty tasty. Adapted from David Levobitz German chocolate cake recipe, I made a few changes to make it my own. 

This cake makes 16 servings so go easy on the slices. It might seem overly sweet but the cake is actually just perfectly flavored. Not too sweet yet sweet enough to satisfy any chocolate or sugar lovers alike. 

German Chocolate Cake - Adapted*

2 oz semisweet chocolate chopped
2 oz unsweetened chocolate, chopped
6 tbsp hot coffee
8 oz (2 sticks) unsalted butter, at room temperature
1 ¼ cup + ¼ cup sugar
4 large eggs, separated
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup sour cream, at room temperature
1 tsp vanilla extract

1 cup heavy cream
1 cup sugar
3 large egg yolks
3 oz butter, cut into small pieces (6 tbsp)
½ tsp salt
1 cup pecans, toasted and finely chopped
1 1/3 cups unsweetened coconut, toasted
1 condensed milk, caramelized

1 cup water
¾ cup sugar
2 tbsp dark rum

Chocolate ganache:
8 oz bittersweet or semisweet chocolate, chopped
2 oz unsweetened chocolate, chopped
1 tsp espresso coffee
1 ½ ounces unsalted butter (3 tbsp)
1 cup heavy cream

1. Preheat the oven to 350°F. Grease two 9-inch cake pans, then line the 
    bottoms with rounds of parchment or wax paper. 

2. Melt the chocolates together with the 6 tablespoons of coffee in a a 
    double-boiler or a microwave. Stir until smooth, then set aside until at 
    room temperature.

3. Beat the butter and 1 ¼ cup of the sugar until light and fluffy, about 5 
    minutes. Beat in the melted chocolate. Add the egg yolks, one at a time.

4. Sift together the flour, baking powder, baking soda, and salt.

5. Mix in half of the dry ingredients into the creamed butter mixture, then 
    the sour cream and the vanilla extract, then end with the rest of the dry 

6. In a separate metal or glass bowl, beat the egg whites until they hold soft, 
    droopy peaks. Beat in the ¼ cup of sugar until stiff.

7. Fold about one-third of the egg whites into the cake batter to lighten it, 
    then fold in the remaining egg whites just until mixed.

8. Divide the batter into the 2 prepared cake pans, smooth the tops, and 
    bake for about 45 minutes, until a toothpick inserted into the center 
    comes out clean.

9. Cool cake layers completely. While the cakes are baking and cooling, 
    make the filling, syrup, and ganache.

To make the filling:

1. Mix the cream, sugar, and egg yolks in a medium saucepan. Put the 
    butter, salt, toasted coconut, and pecan pieces in a large bowl.

2. Heat the cream mixture and cook, stirring constantly until the mixture 
    begins to thicken and coats the spoon and an instant-read thermometer 
    registers 170°F. 

3. Pour the hot custard immediately into the pecan and coconut mixture and 
    stir until the butter is melted. Add the caramel and cool completely to 
    room temperature. 

To make the syrup:

1. In a small saucepan, heat the sugar and water until the sugar has melted. 
    Let it boil for a minute and remove from heat. Cool and stir in the dark 

To make the ganache:

1. Place the chopped chocolates in a bowl with the butter.

2. Heat the cream until it just begins to boil. Remove from heat and pour 
    over the chocolate. Let stand one minute, then stir until smooth. Let sit 
    until room temperature and thick enough to spread. 

To assemble the cake:

Copyright 2011 LtDan'sKitchen blogs
Remove the cake layers from the pans and cut both cake layers in half horizontally, using a serrated bread knife. Set the first cake layer on a cake plate. Brush well with syrup. Spread ¼ of the coconut filling over the cake layer, making sure to reach to the edges. Set another cake layer on top.Repeat, using the syrup to brush each cake layer, then spreading ¼ cup of the coconut filling over each layer, including the top. Ice the sides with the chocolate icing, then pipe a decorative border of chocolate icing around the top, encircling the coconut topping.

* David Levobitz: My Life in Paris Blog


  1. where in Germany can I get to taste this? looks pretty rich and sinful! ;D - Janice

  2. Jan, sadly, the "German" part refers to Sam German who developed the chocolate bars that were used to make this cake. So the name of the cake was in honor of the chocolate maker who is American and not the country, Germany. This cake is really as American as Apple Pie.