German Chocolate Cake

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I got this recipe from Fine Cooking magazine, and it was very good. It gets a 9. First, we served it with coconut ice cream, which was a very good way to cut the sweetness. I did make a basic cream cheese chocolate frosting for the outside (recipe on blog under “chocolate frosting”)Also, I did 3 layers, and I almost like 2 large layers each cut in half better, but anyway, my changes are below in bold.
German Chocolate Cake
by Alice Medrich from Fine Cooking
Issue 114
For the cakes
  • 4 oz. (1/2 cup) unsalted butter, softened; more for the pans
  • 4 oz. semisweet or bittersweet chocolate (up to 70% cacao), coarsely chopped (about 1 cup) I did 4 oz exactly, but next time I might add 2 Tbs. of cocoa. This was very light chocolate cake
  • 1/2 cup boiling water
  • 9 oz. (2 cups) unbleached all-purpose flour I weighed mine and it was only about a generous 1 3/4 cup
  • 1 tsp. baking soda
  • 1/2 tsp. table salt
  • 4 large eggs, at room temperature
  • 2 cups granulated sugar I cut this down to 1 1/2 cups
  • 1 tsp. pure vanilla extract
  • 1 cup buttermilk, at room temperature
For the coconut-pecan filling
  • 7 oz. (about 2 cups) sweetened, shredded dried coconut
  • 4 large egg yolks
  • 1 12-oz. can evaporated milk
  • 1-1/2 cups granulated sugar I cut this down to 1 1/4 cups
  • 2 tsp. pure vanilla extract
  • 3/4 tsp. table salt
  • 6 oz. (3/4 cup) unsalted butter, cut into chunks
  • 1-1/2 cups pecan halves, toasted and coarsely chopped

Instructions can be found at link below:
Recipe retrieved 2/2/16 from http://www.finecooking.com/recipes/german-chocolate-cake.aspx





Comments

  1. thejohnmfamilyJanuary 7, 2019 at 11:36 AM

    So, I added 2 Tbs of dutch process cocoa to the chocolate mixture, and it worked great. I also added in 1-2 Tbs. of mayo at the end and folded it in. Finally, in the frosting, I cut the sugar down to 3/4 cup and it was plenty sweet.

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  2. thejohnmfamilyJune 1, 2019 at 8:53 PM

    I cut the sugar down to 1 1/3 cups in the cake, add 2 Tbs of cocoa to the dry ingredients, and fold in 2 Tbs. of mayo. I cut the sugar down to 1/2 cup in the frosting. Toast the coconut on a pan but don't crowd it. and I chop the pecans before I toast them

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  3. thejohnmfamilyJune 7, 2022 at 1:28 PM

    For the frosting, I toast the nuts and coconut together. Also, once it comes to a boil, set a timer for 3 minutes and call it good. I increase the pecans a bit.

    ReplyDelete

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