For this cake, and all my others, I use my GoodCook 9 Inch Cake Pans. I know it might seem self-explanatory, but I get a lot of questions about how to properly line a cake tin. If you don’t want to use nuts you can leave them out and make the filling with just coconut. Whatever nuts you do add, just be sure to toast them before adding them into the custard as this will make sure their flavor is fully developed. If you are allergic to pecans or don’t care for them, feel free to swap them out for another nut - walnuts would also go very well here. I don’t like nuts, can I still make the frosting? Oh, and did I mention that it’s not at all German? The inventor’s name was Sam German, so this is an American cake through and through! This combination is what MAKES this cake. The base of the custard is evaporated milk, butter, sugar, and egg yolks, so that alone should tell you how rich this filing is. Instead of being filled with frosting or buttercream, this cake is filled with a super thick custard made of coconut and pecans. What makes a German Chocolate Cake next level is the filling that’s layered between the cakes. The result of all these components is a very unique sponge. It’s the buttermilk that tenderizes the batter and the whipped egg whites that add air into the mix. In addition to being chocolatey and rich, my German Chocolate Cake recipe makes everything light and tender. The cake itself is a super chocolatey and moist cake, thanks to a mixture of melted chocolate and water that gets added into the batter. Some of you might not know what a German Chocolate Cake is, and to tell you the truth, I didn’t either until I recently. Complete with my Best Ever Chocolate Fudge Frosting, this is by far one of the most decadent cakes I have ever made. This cake is made with melted chocolate, then filled with a thick custardy mixture of coconut and toasted pecans. This cake is loved by all who know it and has been highly requested, so I’m so excited to be sharing my recipe - my tips and tweaks on this classic means it’s not your grandma’s recipe anymore, it’s my Rich German Chocolate Cake.
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