German Chocolate Cake

Name: German Chocolate Cake
Ingredients: For the Cake:; 2 ounces bittersweet or semisweet chocolate, chopped; 2 ounces unsweetened chocolate, chopped; 6 tablespoons water; 1 cup unsalted butter, at room temperature; 11/4 cup + 1/4 cup granulated sugar, divided; 4 eggs, yolks and whites separated; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup buttermilk, at room temperature; 1 teaspoon vanilla extract; For the Filling:; 1 cup heavy cream; 1 cup granulated sugar; 3 egg yolks; 6 tablespoons butter, cut into small pieces; 1/2 teaspoon salt; 1 cup pecans, toasted and finely chopped; 1 1/3 cups unsweetened coconut, toasted; For the Rum Syrup:; 2/3 cup water; 1/2 cup granulated sugar; 4 teaspoons dark rum; For the Chocolate Icing:; 8 ounces bittersweet or semisweet chocolate, chopped; 2 tablespoons light corn syrup; 3 tablespoons unsalted butter; 1 cup heavy cream

30 ingredients

1 steps

Ingredients

For the Cake:
2 ounces bittersweet or semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
6 tablespoons water
1 cup unsalted butter, at room temperature
11/4 cup + 1/4 cup granulated sugar, divided
4 eggs, yolks and whites separated
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk, at room temperature
1 teaspoon vanilla extract
For the Filling:
1 cup heavy cream
1 cup granulated sugar
3 egg yolks
6 tablespoons butter, cut into small pieces
1/2 teaspoon salt
1 cup pecans, toasted and finely chopped
1 1/3 cups unsweetened coconut, toasted
For the Rum Syrup:
2/3 cup water
1/2 cup granulated sugar
4 teaspoons dark rum
For the Chocolate Icing:
8 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons light corn syrup
3 tablespoons unsalted butter
1 cup heavy cream

Directions

1

{"0":"Preheat the oven to 350. Grease 2 9-inch cake pans. Sift together dry ingredients.","2":"Melt the chocolates together with the water in a small bowl. Allow to cool. In the bowl of an electric mixer, beat the butter and 11\/4 cup of the sugar until light and fluffy, about 5 minutes. Beat in the melted chocolate. Beat in the egg yolks one at a time.","4":"Add half of flour mixture. Add buttermilk and vanilla extract, and then remainder of flour mixture.","6":"In another bowl, beat the egg whites until they hold soft peaks. Slowly add the 1\/4 cup of sugar and beat until they form stiff peaks.","8":"Gently fold one-third of the egg whites into the cake batter, then fold in the remaining egg whites.","10":"Divide the batter into 2 pans, and bake for 45 minutes. Cool.","12":"Filling: Stir together heavy cream, sugar and egg yolks in a saucepan. Put butter, salt, pecans and coconut in a large bow. Heat cream mixture and cook, stirring constantly until mixture begins to thicken and coats the back of a spoon. Pour hot custard into pecan mixture and stir until the butter is melted. Cool.","14":"Rum Syrup: In a small saucepan, heat the water and sugar until the sugar has melted. Remove from heat and stir in the dark rum.","16":"Chocolate Icing: Place the chopped chocolate, corn syrup and butter in a medium bowl. Heat the cream in a small saucepan over medium heat until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir. Cool.","18":"Once the filling and icing are both cooled, refrigerate for 1 hour.","20":"Assemble the Cake: Remove the cake layers from the pans and cut both cake layers in half horizontally so you have four cake layers. Set the first cake layer on a cake plate. Brush the top of the cake layer with the rum syrup. Spread 3\/4 cup of the coconut filling over the cake layer, making sure to reach to the edges. Set another cake layer on top. Repeat, then pipe a decorative border of chocolate icing around the top, encircling the coconut topping."}

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