Originally Inside-Out German Chocolate Cake
Gourmet | March 2000
By Mary Laulis
Bridge Street Bakery, Waitsfield, VT
I made few changes from the original recipe but all in all, the essence is the same.
I'm not a big fun of coconut flakes in my dessert but I think I'll make an exception.
Right now while I'm tapping away, the tempting concoction is resting away in the fridge. We would have loved to have a slice of it but it was too late and we were full to the brim from our dinner. Hubby's favourite, Shrimp in Spicy Coconut Sauce (ginataang hipon).
I read the rave reviews about this cake and they mostly have 3 things in common, very, very, very time consuming, make this only for special people, worth the time and effort.
I've proven the first two, it took me ages because I had pan and oven issue... nothing serious... JUST THE TWO MOST IMPORTANT THING IN BAKING!!!
Ingredients:
For cake layers
1 1/2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
3/4 teasoon baking powder
3/4 teasoon baking soda
3/4 teasoon salt
3/4 cup whole milk
6 tablespoons unsalted butter, melted
1 large egg
1 large egg yolk
3/4 teaspoon vanilla
1/8 teaspoon almond extract
1 heaping teaspoon of Italian Espresso powder
3/4 cup boiling-hot water
For filling
7 ounces freshly grated coconut
4 ounces coarsely chopped pecans (1 cup)
12 ounces can sweetened condensed milk
1 tablespoon vanilla
For glaze
284 grams or 2 1/2 sticks unsalted butter
10 ounces fine-quality semisweet chocolate
3 tablespoons light corn syrup
You need, 3 8-inch pans
Serves 12 generous portions or 24 decent ones... this is not a cake for people on diet, who doesn't like coconut nor peeps who generally doesn't like sweet stuff... this is a really sweet cake... this is how sweet it is,,, even I was taken aback. I think I passed these level of sweet tooth when I was 10 years old. I think it's perfect for parties, just a small slice will last a loooong way... you know what I mean.
Directions:
Cake Layers
Preheat oven to 350F and oil cake pans. Line bottom of pans with rounds of parchment or wax paper.
In a large bowl, sift together, sugar, flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk together whole milk, butter, whole egg, yolk, vanilla and almond extract.
Beat egg into the flour mixture with an electric beater on low speed. Once combined, beat on high speed for 1 minute.
Add espresso powder into your boiling water. Beat your water and espresso mixture into the batter with low speed. Batter will be thin.
Divide batter among cake pans, approximately 1 1/2 cups per pan.
Bake for 20-25 minutes, rotating halfway or switching positions to make sure heat is distributed evenly. Obviously if your oven has even heat distribution, don't dance around like I did :)
Cool layers in pans on rack for 15 minutes. Run a thin knife around the edge to loosen the cake. Invert onto wax paper and remove the parchment from the bottom of your cake.
Filling
Reduce oven temperature to 325F
Spread coconut in a large shallow baking pan and pecans in another. Bake them for 12-18 minutes, stirring occassionally. Remove pans from oven and increase the temperature to 425F
Pour condensed milk into a 9-inch deep dish pie plate and cover tightly with foil. Bake milk in a water bath in the middle of oven for 45 minutes or more.
If you don't have a deep dish pie plate like me, llanera will do.
Milk should turn thick and brown. Remove pie plate from water bath, stir in coconut, pecans, vanilla and keep warm... cover it with foil.
Glaze
Melt butter in a saucepan. Remove the pan from heat and add chocolate and corn syrup. Whisk it until chocolates are melted. Transfer 1 cup of glaze in a bowl and chill for an hour until it's thickened and spreadable, stir it occassionally.
Assembly
Place one cake layer on a round cardboard and perch it on top of a wire rack that is on top of a plate big enough to catch chocolate drips.
Drop half of coconut filling by spoonfuls and spread it evenly with a wet spatula. Top with another cake layer and spread remaining filling in the same manner. Top with the reamaining cake.
Spread chilled glaze on top and sides of cake.
Heat reserved glaze in pan over low heat, stirring until glossy and pourable. DON'T MAKE IT HOT, about one minute. Pour glaze evenly over top of cake making sure it coats the sides. Shake rack gently to smoothen the glaze.
Chill cake until firm. About one hour. Bring to room temperature before serving.
Cake keeps covered and chilled, 3 days.
Enjoy Energizer moments! I'll be baking this again maybe next month.... find a way to tone down the sweetness so the flavours don't punch each other out!
-AcousticChef - cookin' one tune at a time!
Gourmet | March 2000
By Mary Laulis
Bridge Street Bakery, Waitsfield, VT
I made few changes from the original recipe but all in all, the essence is the same.
I'm not a big fun of coconut flakes in my dessert but I think I'll make an exception.
Right now while I'm tapping away, the tempting concoction is resting away in the fridge. We would have loved to have a slice of it but it was too late and we were full to the brim from our dinner. Hubby's favourite, Shrimp in Spicy Coconut Sauce (ginataang hipon).
I read the rave reviews about this cake and they mostly have 3 things in common, very, very, very time consuming, make this only for special people, worth the time and effort.
I've proven the first two, it took me ages because I had pan and oven issue... nothing serious... JUST THE TWO MOST IMPORTANT THING IN BAKING!!!
Ingredients:
For cake layers
1 1/2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
3/4 teasoon baking powder
3/4 teasoon baking soda
3/4 teasoon salt
3/4 cup whole milk
6 tablespoons unsalted butter, melted
1 large egg
1 large egg yolk
3/4 teaspoon vanilla
1/8 teaspoon almond extract
1 heaping teaspoon of Italian Espresso powder
3/4 cup boiling-hot water
For filling
7 ounces freshly grated coconut
4 ounces coarsely chopped pecans (1 cup)
12 ounces can sweetened condensed milk
1 tablespoon vanilla
For glaze
284 grams or 2 1/2 sticks unsalted butter
10 ounces fine-quality semisweet chocolate
3 tablespoons light corn syrup
You need, 3 8-inch pans
Serves 12 generous portions or 24 decent ones... this is not a cake for people on diet, who doesn't like coconut nor peeps who generally doesn't like sweet stuff... this is a really sweet cake... this is how sweet it is,,, even I was taken aback. I think I passed these level of sweet tooth when I was 10 years old. I think it's perfect for parties, just a small slice will last a loooong way... you know what I mean.
Directions:
Cake Layers
Preheat oven to 350F and oil cake pans. Line bottom of pans with rounds of parchment or wax paper.
In a large bowl, sift together, sugar, flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk together whole milk, butter, whole egg, yolk, vanilla and almond extract.
Beat egg into the flour mixture with an electric beater on low speed. Once combined, beat on high speed for 1 minute.
Add espresso powder into your boiling water. Beat your water and espresso mixture into the batter with low speed. Batter will be thin.
Divide batter among cake pans, approximately 1 1/2 cups per pan.
Bake for 20-25 minutes, rotating halfway or switching positions to make sure heat is distributed evenly. Obviously if your oven has even heat distribution, don't dance around like I did :)
Cool layers in pans on rack for 15 minutes. Run a thin knife around the edge to loosen the cake. Invert onto wax paper and remove the parchment from the bottom of your cake.
Filling
Reduce oven temperature to 325F
Spread coconut in a large shallow baking pan and pecans in another. Bake them for 12-18 minutes, stirring occassionally. Remove pans from oven and increase the temperature to 425F
Pour condensed milk into a 9-inch deep dish pie plate and cover tightly with foil. Bake milk in a water bath in the middle of oven for 45 minutes or more.
If you don't have a deep dish pie plate like me, llanera will do.
Milk should turn thick and brown. Remove pie plate from water bath, stir in coconut, pecans, vanilla and keep warm... cover it with foil.
Glaze
Melt butter in a saucepan. Remove the pan from heat and add chocolate and corn syrup. Whisk it until chocolates are melted. Transfer 1 cup of glaze in a bowl and chill for an hour until it's thickened and spreadable, stir it occassionally.
Assembly
Place one cake layer on a round cardboard and perch it on top of a wire rack that is on top of a plate big enough to catch chocolate drips.
Drop half of coconut filling by spoonfuls and spread it evenly with a wet spatula. Top with another cake layer and spread remaining filling in the same manner. Top with the reamaining cake.
Spread chilled glaze on top and sides of cake.
Heat reserved glaze in pan over low heat, stirring until glossy and pourable. DON'T MAKE IT HOT, about one minute. Pour glaze evenly over top of cake making sure it coats the sides. Shake rack gently to smoothen the glaze.
Chill cake until firm. About one hour. Bring to room temperature before serving.
Cake keeps covered and chilled, 3 days.
Enjoy Energizer moments! I'll be baking this again maybe next month.... find a way to tone down the sweetness so the flavours don't punch each other out!
-AcousticChef - cookin' one tune at a time!
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