German Chocolate Cake
- 2 ounces bittersweet or semisweet chocolate chopped
- 2 ounces unsweetened chocolate, chopped
- 6 tablespoons water
- 8 ounces (2 sticks) unsalted butter, at room temperature
- 1 ¼ cup + ¼ cup sugar
- 4 large eggs, separated
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk, at room temperature
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup sugar
- 3 large egg yolks
- 3 ounces butter, cut into small pieces
- ½ teaspoon salt
- 1 cup pecans, toasted and finely chopped
- 1 1/3 cups unsweetened coconut, toasted
- 1 cup water
- ¾ cup sugar
- 2 tablespoons dark rum
- 8 ounces bittersweet or semisweet chocolate, chopped
- 2 tablespoons light corn syrup
- 1 ½ ounces unsalted butter
- 1 cup heavy cream
- Remove the cake layers from the pans and cut both cake layers in half horizontally, using a serrated bread knife.
- Produce
- Coconut, unsweetened toasted (1 1/3 cups)
- Pecans, toasted and finely chopped (1 cup)
- Cooking & Baking
- All-purpose flour (2 cups)
- Baking powder (1 teaspoon)
- Baking soda (1 teaspoon)
- Chocolate, bittersweet or semisweet (10 ounces)
- Chocolate, unsweetened (2 ounces)
- Corn syrup, light (2 tablespoons)
- Salt (1 teaspoon)
- Sugar (3 1/4 cup)
- Vanilla extract (1 teaspoon)
- Bread & Baked Goods
- Remove the cake layers from the pans and cut both cake layers (1)
- Drinks
- Water (22 tablespoons)
- Dairy
- Butter, unsalted (9 1/2 ounces)
- Butter (3 ounces)
- Buttermilk (1 cup)
- Heavy cream (2 cup)
- Refrigerated
- Egg yolks, large (3)
- Eggs, large (4)
- Beer, Wine & Liquor
- Rum, dark (2 tablespoons)
Preparation
Read recipe preparation on davidlebovitz.com
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Published September 22, 2005 (7 years ago).
34 people saved this recipe.
