German Chocolate Cake Recipe
"Most kids turn their noses up at German chocolate cake, maybe because of the chopped nuts or toasted coconut in the filling. But this, much tastier version—finished with a light vanilla buttercream—might just change their minds. What to buy: Baker’s German’s Sweet Chocolate is a sweet baking chocolate that can be found in the baking aisle of most grocery stores. Unsweetened coconut flakes have a great texture and really make this cake. Look for them in natural food stores or in the natural food aisle of most grocery stores. This recipe was featured as part of our Festivus menu...."
INGREDIENTS
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For the cake:
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2 ounces Baker’s German’s Sweet Chocolate, coarsely chopped
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1 cup all-purpose flour
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1/3 cup Dutch-processed cocoa powder
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1/4 teaspoon baking soda
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1/2 teaspoon kosher salt
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8 tablespoons unsalted butter (1 stick), at room temperature
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1 cup granulated sugar
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2 large eggs, at room temperature
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1 large egg yolk, at room temperature
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1 teaspoon vanilla extract
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1/2 cup low-fat buttermilk, at room temperature
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For the filling:
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3/4 cup heavy cream
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1/2 cup granulated sugar
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2 large egg yolks
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1 1/4 cups unsweetened coconut flakes, toasted and crumbled
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3/4 cup pecans, toasted and finely chopped
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3 tablespoons unsalted butter, cut into small pieces
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1/2 teaspoon kosher salt
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To assemble:
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Vanilla Buttercream Frosting, at room temperature
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