German Chocolate Cake

I don't usually like German chocolate cake because I don't usually like nuts in my baked goods, but this cake made me forget about that preference if just for a little while.  I made this for my best friend's mother for her birthday because a little birdie told me that's what her mom used to make when she was a kid (thanks birdie). 

 

For the cake:

4 oz. semisweet chocolate, chopped
6 tbsp. water
4 large eggs, separated
2 sticks unsalted butter, at room temperature
1½ cups sugar, divided
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 cup buttermilk, at room temperature
1 tsp. vanilla extract

For the rum syrup:

1 cup water
¾ cup sugar
2 tbsp. dark rum

For the filling:

1 cup heavy cream

1 cup sugar

3 large egg yolks

6 tbsp. butter, cut into small pieces

½ tsp.  salt

1 cup pecans, toasted and finely chopped

1 1/3 cups shredded coconut, toasted

For the icing:

8 oz. bittersweet or semisweet chocolate, chopped
2 tbsp. light corn syrup
3 tbsp. unsalted butter
1 cup heavy cream

1 cup confectioners’ sugar

 

Directions

1. Preheat the oven to 350 degrees.  Grease two 9-inch round cake pans then line with parchment paper.  Grease and flour the pan; set aside.


2. Place the chocolate and the water in a heat proof bowl set over a pot of simmering water.  Stir until smooth.  Set aside until the mixture cools to room temperature.


3.  In a clean, dry bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until they form soft droopy peaks.  Gradually add ¼ cup of the sugar and continue beating until stiff peaks form.  Transfer the egg whites to a separate bowl and return the mixer bowl to the base.


4. In the bowl of the electric mixer now fitted with the paddle attachment, combine the butter and 1 ¼ cups of the sugar.  Beat on medium-high until light and fluffy (about 5 minutes).  Beat in the melted chocolate.  Mix the egg yolks one at a time, scrape down the bowl as needed.

5. In another bowl, sift together the flour, baking powder, baking soda and salt.  Mix half of the dry ingredients into the butter mixture on low speed until incorporated.  Mix in the buttermilk and vanilla extract until combine.  Mix in the remaining dry ingredients until just incorporated.  Using a rubber spatula, gently fold about a third of the egg whites into the batter to lighten it.  Then fold in the remaining egg whites just until incorporated.


6. Divide the batter between the prepared cake pans and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the cake pans for ten minutes, then remove from the pans and transfer to a wire rack to cool completely.


7. While the cakes are cooling, make the rum syrup.  Combine the water and sugar in a small saucepan over medium-high heat and stir occasionally and heat until the sugar is dissolved.  Remove from the heat and stir in the rum.


8.  To make the filling, combine the cream, sugar and egg yolks in a medium saucepan.  Put the butter, pecans and coconut in a mixing bowl; set aside.  Heat the cream mixture and cook, stirring constantly and scraping the bottom until the mixture begins to thicken and coats the back of a spoon.  Pour the hot custard mixture immediately into the pecan/coconut mixture and stir until the butter is melted.  Cool completely to room temperature.

9.  To make the icing, place the chopped chocolate in a bowl with the corn syrup and butter.  Heat the cream on the stovetop just until it begins to boil.  Remove from the heat and pour over the chocolate.  Let it stand for 1 minute, then add the confectioners’ sugar and stir until smooth.  Chill thoroughly in the refrigerator or freezer until firm enough for decorating.


10.  To assemble the cake, cut the two layers in half horizontally to make four layers.  Set the first layer on the cake circle with the cut side facing up.  Brush well with the run syrup.  Spread about ¾ cup of the coconut filing over the layer, making sure to reach the edges.  Set another cake layer on top of the filling and repeat the process of brushing the layer with the syrup then spreading the coconut filling including the top of the cake.  Ice the sides of the cake with the chilled icing.

 Adapted from Annies-Eats