Germans are famous for their cake recipes. They have several that I love and have made on several occasions. I have came up with a really good recipe, and I hope that you enjoy it.
Ingredients for the Cake Mix:
1/2 Cup of water
4 Ounces of semi sweet chocolate
1 Cup butter
2 Cups sugar
4 Egg yolks
1 Teaspoon of vanilla bean paste
2 1/2 Cups flour
1 Teaspoon of baking soda
1/2 Teaspoon of salt
1 Cup Buttermilk
4 egg whites stiff
Bring the water to a simmer, you will then add your chocolate and water over a double boiler and melt the chocolate until it is smooth. You will not remove from the water bath and cooled to room temperature. You will then start in the sugar, vanilla bean paste and butter and stir until light, mix and then add in egg yolks, one at a time until incorporated. You must ensure that the chocolate mixture coolsbecause you will soon begin to get ready the rest of the ingredients, all of them together very soon.
We are ready to dry ingredients ready now. The first thing you need to do is get your dry ingredients prepared at this point. You need the flour, soda, seven and salt. You will then add in buttermilk and then enter a surprise. Now you can use the buttermilk and flour mixture is added to the liquid chocolate and stir just until they are incorporated.
I would preheatPreheat the oven to 350F degrees, so you can pour the batter and go directly into the oven. This is the final step of the chocolate cake batter. This is what is going to make the cake light and loose. You need the proteins they form stiff whisk. They are about one third of peak egg whites until stiff and add to the dough gently fold into the chocolate mix, repeat two more times until all the egg whites are folded in. Do not mix, but fold them into the dough.You lose the lift produce the protein.
Grease and flour can be two or three 9 "round pans, pour the batter, and put in the oven. Bake at 350F for 30 to 40 minutes Remove and cool. If the toothpick comes clean, the cake is ready.
Ingredients for the coconut and pecan frosting:
1 cup evaporated milk
1 cup sugar
3 beaten egg yolks
1 / 2 cup butter
1 teaspoon vanilla bean paste
1 tablespoon Meyers DarkRum
1 Can coconut flakes
1 cup chopped pecans
In a bowl, mix the milk, rum, sugar, egg yolks and butter. They are then heat in a pan, stirring constantly, until it is thick, 10 minutes or so. Then pour in the vanilla bean paste, coconut and pecans, and let cool.
For the Chocolate Icing:
8 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons light corn syrup
1 1 / 2 ounces butter
1 cup Cream
1 bag and a metal tip for the ring of frosting on the cake
You can add the chopped chocolate in a bowl with the corn syrup and butter. They are the heat cream to make it hot enough to melt the chocolate. You can also do this over a double boiler if you want to make more of a ganache. They will then remove from heat and carefully pour over the chocolate. You can give it a quick stir, and standing until all> Chocolate is melted stirring occasionally. Let them sit until you are ready, at room temperature. If you wish, you can use your tip to add the bag and approximately one third of your icing, so you're ready to go. They are the rest of the icing for the sides of the cake.
Putting the cake together. Remove the cake layers and assemble by a layer of coconut frosting between the layers. And the second, third, and then, and repeat the icingin-between the layers. Once the last layer is to add the coconut frosting jut layer on the top of the cake. You will then begin, the sides of the cake with the chocolate frost. They are a knife and a glass of water must have a smooth dip on the sides. Once this is completed, you will add decorations on the top of the cake. You can do a trim ring or whatever you want it. Serve
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