Germany Chocolate Cake
RECIPE INGREDIENTS
For Cake: 1 cup sugar 3/4 cup all-purpose flour 1/2 cup unsweetened cocoa powder, preferably Dutch process 1 teaspoon baking soda 1/2 teaspoon baking powder 1 pinch of salt 2 large eggs 1/2 cup cold strong brewed coffee 1/2 cup buttermilk 1/2 teaspoon pure vanilla extract 4 tablespoons unsalted butter, melted For Ganache: 1 cup heavy cream 1/2 pound imported semisweet chocolate, finely chopped For Filling: 2 large egg yolks 3/4 cup sugar 3/4 cup evaporated whole milk 3 tablespoons unsalted butter, cut into small pieces 1 cup coarsely shredded unsweetened coconut* (about 2 1/2 ounces) 1 cup coarsely chopped pecans (about 4 ounces) 3/4 teaspoon pure vanilla extract *Available at specialty food stores and health food stores
DIRECTIONS
FOR CAKE: Preheat the oven to 350 degrees F. Butter an 8-by-2-inch round cake pan and line the bottom with parchment paper. In a bowl, sift together the sugar, flour, cocoa, baking soda, baking powder, and salt. In another bowl, whisk together the eggs, coffee, buttermilk, and vanilla.
Beat the coffee mixture into the dry ingredients in 2 batches with an electric mixer on low speed. Beat in the butter. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester inserted in the center comes out clean. Let the cake cool in the pan on a rack.
FOR GANACHE: In a small saucepan, bring the cream to a boil over moderately high heat. Remove from the heat and stir in the chocolate. Let stand for 1 minute, then whisk until smooth. Transfer the ganache to a bowl and refrigerate, stirring occasionally, until chilled and thickened, about 2 hours.
FOR FILLING: In a heavy medium saucepan, whisk together the egg yolks and sugar. Whisk in the evaporated milk and then the butter. Cook over moderate heat, stirring constantly, until the mixture thickens and lightly coats a spoon, about 10 minutes; do not let it boil. Remove from the heat and stir in the coconut, pecans, and vanilla. Transfer to a bowl and let cool completely.
TO SERVE: Invert the cake onto a work surface and peel off the paper. Using a serrated knife, slice the cake horizontally into 3 even layers. Set a layer on a large plate and spread on half of the nut filling. Top with the second cake layer and cover with a 1/4-inch-thick layer of ganache. Set the third cake layer on top and cover with the remaining nut filling. Spread half of the remaining ganache on the sides. Transfer the rest of the ganache to a pastry bag fitted with a medium star tip. Pipe a border of rosettes around the top of the cake and serve.
MAKE AHEAD: The recipe can be prepared through Step 4 one day ahead. Let the cake stand at room temperature; refrigerate the ganache and nut filling separately. If the cold ganache is too thick to spread, stir it briefly.
Ultimate Choclolate Cake
This delicious layer cake is the essence of chocolate and would be welcome as the centerpiece of any party or gathering. The cake batter is versatile and can be used to make other desserts. Here the layers are combined with a rich chocolate frosting. RECIPE INGREDIENTS
4 ounces unsweetened chocolate, finely chopped 1 3/4 cup cake flour 1 teaspoon baking soda 1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature1 cup sugar 2/3 cup (packed) golden brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1 cup sour cream 1 teaspoon instant espresso powder dissolved in 1/4 cup hot water
Chocolate Cream Frosting (click for recipe)
Garnish
1 1/4 cups finely shaved bittersweet or semisweet chocolate for garnish, optional
DIRECTIONS
Position rack in center of oven and preheat to 350 degrees F.
Butter two 9-inch-diameter cake pans with 2-inch high sides. Line with parchment paper; butter paper. Dust pans with flour; tap out excess. Melt chocolate in top of double boiler over barely simmering water, stirring with rubber spatula until smooth. Cool to lukewarm, stirring often. Sift cake flour, baking soda and salt into medium bowl.
Using electric stand mixer and flat beater attachment, beat butter until fluffy, about 2 minutes. Gradually add both sugars, beating until creamy. Beat in eggs one at a time. Beat in vanilla. Scrape down sides of bowl with rubber spatula. Beat in melted chocolate; blend well. Add flour mixture alternately with sour cream in 2 additions, beating well after each addition. Add dissolved espresso; blend thoroughly.
Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean and cake just begins to pull away from sides of pan, about 30 minutes. Cool cakes in pans on racks 5 minutes. Turn out cakes onto racks; peel off parchment paper. Cool cakes completely.
DO-AHEAD TIP: Cakes can be baked 2 days ahead. Store airtight at room temperature.
Fill pastry bag fitted with large open star tip with 1/2 cup frosting; set aside. Slice each cake horizontally cake in half. Place one cake layer, flat side up, on 9-inch-diameter cardboard round. Spread 1/2 cup frosting over cake. Top with second cake layer, flat side down. Spread 1/2 cup frosting over top of cake. Repeat layering with remaining 2 cake layers and 1/2 cup frosting. Spread remaining frosting over top and sides of cake. Press chocolate shavings onto sides of cake. Pipe frosting from pastry bag decoratively around top edge of cake. Lightly sprinkle chocolate shavings over cake. Cover cake with cake dome. Refrigerate 20 minutes before serving.
DO-AHEAD TIP: Assembled cake can be made 3 days ahead. Keep refrigerated.