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I finally got it!! The recipe for THE BEST GERMAN CHOCOLATE CAKE I HAVE EVER EATEN. It is so decadent without being too sweet (if that makes sense). My co-worker's girlfriend gave me this recipe. I usually don't eat the frostings on cakes because they are too sweet but I eat every morsel of THIS cake! It's a bit of work but worth it if you have the time.
- 1 1⁄4 cups unbleached all-purpose flour
- 1⁄4 cup nonalkalized cocoa (Hershey's)
- 2 teaspoons instant espresso or 2 teaspoons instant coffee powder
- 1⁄3 cup boiling water
- 1⁄3 cup buttermilk or 1⁄3 cup plain yogurt
- 2 teaspoons vanilla extract
- 12 tablespoons unsalted butter, softened but still cool
- 1 1⁄4 cups sugar
- 3 large eggs, at room temperature
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 4 large egg yolks
- 1 cup sugar
- 1⁄4 teaspoon salt
- 8 tablespoons unsalted butter, softened but still cool
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 1⁄2 cups toasted pecans, chopped
- 2 cups lightly packed sweetened flaked coconut
- Pre-heat oven to 350 degrees. Adjust an oven rack to the middle position.
- Generously grease two 8" round cake pans and cover the bottoms with parchment or waxed paper. Grease the paper and dust the pans with flour, tapping out the excess.
- Mix the cocoa, espresso (or coffee) powder and add boiling water. Mix until smooth.
- Cool the mixture to room temperature and stir in the buttermilk and vanilla.
- With an electric mixer on medium-high speed, beat the butter until smooth and shiny (about 30 seconds).
- Gradually add the sugar and beat until mixture is fluffy and almost white (3-5 minutes).
- Add the eggs 1 at a time beating for 1 full minute after each egg.
- In another bowl, whisk the flour, baking soda and salt.
- With the mixer at the lowest speed, add 1/3 of the dry ingredients to the butter mixture.
- Add 1/3 of the cocoa mixture. Alternate until all ingredients are mixed in and batter appears satin-like.
- Divide the batter evenly between the two pans and bake until toothpick inserted in centers comes out clean (23-30 minutes).
- Transfer the pans to wire racks and cool for 10 minutes.
- Invert the cakes onto another rack and peel off the paper liners. Cool completely before frosting.
- Mix the egg yolks, sugar and salt.
- Beat in the butter.
- Gradually beat in the cream and vanilla.
- Pour mixture into a saucepan and cok over low heat, stirring constantly until the mixture is puffy and just begins to thicken (15-20 minutes).
- Pour the mixture into a bowl to cool to room temperature.
- Stir in pecans and coconut.
- TO ASSEMBLE.
- Cut each layer of cake in half horizontally so that each cake forms 2 layers.
- Place 1 of the cake halves on a serving platter and spread about 1 cup of filling over the cake half.
- Repeat the layers and frost the entire cake when done.