German Chocolate Cake with a Soft Crumb

German Chocolate Cake with a Soft Crumb is filed under Cakes and built around oz Baker’s German Chocolate chopped, water boiling, and unsalted butter softened. Plan on 14 slices.

Count on 45 minutes of prep, 23 minutes of cooking, 1 hour of resting, about 2 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Cake

• 4 oz Baker’s German Chocolate chopped
• ½ cup water boiling
• 1 cup unsalted butter softened
• 2 cups granulated sugar
• 4 large eggs separated
• 1 teaspoon vanilla extract
• ½ teaspoon kosher salt
• 1 teaspoon baking soda
• 2½ cups cake flour
• 1 cup buttermilk reduced fat

For the Coconut Pecan Topping

• 12 oz evaporated milk
• 1½ cups granulated sugar
• 3 large egg yolks
• ¾ cup unsalted butter
• 1½ teaspoons vanilla extract
• 1½ cups unsweetened shredded coconut
• 1¼ cups chopped pecans

For the Ganache Filling

• 4 ounces Baker’s German’s chocolate
• ¼ cup heavy cream
• 2 tablespoons unsalted butter softened

How the cooking goes

Prepare the Cake Layers

1. Warm the oven to 325°F convection (fan) or 350°F conventional. Spray three 9-inch round cake pans with nonstick spray and line the bottoms with baking paper.
2. In a small bowl, whisk 4 oz chopped Baker’s German’s chocolate with ½ cup (100g) boiling water until the texture looks smooth. Keep it to one side to cool until it is no longer warm.
3. In a medium bowl, sift together 2½ cups (300g) cake flour, ½ teaspoon salt, and 1 teaspoon baking soda.
4. In a clean bowl, beat 4 egg whites to stiff peaks. Keep it to one side.
5. In the bowl of a electric mixer fitted with the paddle attachment, beat 1 cup (226g) softened butter with 2 cups (460g) sugar on medium speed until light and fluffy, about 3–4 minutes.
6. Put the 4 egg yolks one at a time, beating well after each addition. Add 1 teaspoon vanilla extract with the final yolk. Scrape down the bowl.
7. With the mixer on low speed, alternately add the flour mixture and 1 cup (260g) buttermilk in 3 additions, beginning and ending with the flour.
8. Stir in the cooled chocolate mixture until fully combined.
9. Rewhisk egg whites briefly if needed, then gently fold throughto the batter until no streaks remain.
10. Divide batter evenly between prepared pans. Bake 25–28 minutes, or until the center springs back lightly and a cake tester comes out clean.
11. Cool cakes in pans for 10 minutes, then turn out onto wire racks and cool until it is no longer warm.

Prepare the Coconut Pecan Topping

1. In a medium saucepan, whisk together 12 oz evaporated milk, 1½ cups (345g) sugar, 3 egg yolks (60g), ¾ cup (170g) butter, and 1½ teaspoons vanilla extract. Cook over a moderate flame, stirring constantly, until thickened and lightly caramelized, about 10–12 minutes.
2. Take it off the heat and stir in 1½ cups (100g) unsweetened shredded coconut and 1¼ cups (125g) chopped pecans.
3. Move mixture to the bowl of a electric mixer fitted with the paddle attachment and beat on medium speed until cool and thick enough to spread.

Prepare the Ganache

1. Finely chop 4 oz German’s chocolate and place in a heatproof bowl. Bring ¼ cup heavy cream just to a boil.
2. Pour hot cream over chocolate. Let sit for 1 minute. Whisk from the center outward until the texture looks smooth.
3. Beat in 2 tablespoons of softened butter until glossy and fully incorporated. Let thicken slightly if needed.

Assemble the Cake

1. Place one cake layer on a cake board or plate. Pipe or spread a ring of coconut pecan frosting around the edge to create a dam.
2. Lay half the ganache inside the ring. Top with the second cake layer. Refrigerate 20–30 minutes.
3. Pipe another ring, fill with remaining ganache, and top with the final cake layer. Chill again 20–30 minutes.
4. Lay a thin layer of coconut pecan frosting on the sides (or leave sides exposed). Mound remaining frosting on top. Garnish with additional pecans or coconut if desired.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Cakes, open Carrot Cake with a Soft Crumb and Pizookie after Supper.