Zutaten für Uncle Bill's German Chocolate Cake
- Cake And Pastry Flour
- Baking Soda
- ½ teaspoon salt
- German Chocolate
- ½ cup (1 stick) unsalted butter
- Granulated Sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- Pinch of cream of tartar
- Whipping Cream
- 4 large egg yolks
- Sweetened Flaked Coconut
- Extra chopped pecans for garnish
- Bittersweet Chocolate
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Zubereitung von Uncle Bill's German Chocolate Cake
- Preheat oven to 350°F (175°C).
- Cake Layers:
- Sift together 2 cups cake flour, 1 teaspoon baking soda, and ½ teaspoon salt in a medium bowl.
- Melt 6 ounces of semi-sweet chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Let cool slightly.
- Line three 9-inch round cake pans with parchment paper.
- Cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar in a large bowl until light and fluffy.
- Separate 4 large eggs; set whites aside.
- Add egg yolks one at a time to the butter mixture, beating well after each addition.
- Stir in 1 teaspoon vanilla extract into the melted chocolate; then add to the butter mixture and mix until well combined.
- Gradually add the dry ingredients and 1 cup buttermilk alternately to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- In a clean bowl, beat egg whites with a pinch of cream of tartar until stiff peaks form.
- Gently fold the egg whites into the batter using a spatula until just combined.
- Divide batter evenly among the prepared pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- Filling:
- In a medium saucepan, whisk together 1 cup granulated sugar, 1 cup heavy cream, 4 large egg yolks, ½ cup (1 stick) unsalted butter, and 1 teaspoon vanilla extract.
- Cook over medium heat, stirring constantly, until thickened (about 12 minutes).
- Remove from heat and stir in 2 cups sweetened shredded coconut and 1 cup chopped pecans.
- Cool slightly before using.
- Assembly:
- Place one cake layer on a serving plate. Spread half of the coconut-pecan filling over the layer.
- Top with the second cake layer, then spread the remaining filling over the layer. Top with the final layer.
- Ganache:
- In a medium saucepan, combine ½ cup heavy cream and 4 ounces semi-sweet chocolate, chopped. Heat over medium heat, stirring constantly, until the chocolate is melted and smooth.
- Pour ganache over the cake, spreading evenly over the top and sides.
- Sprinkle with extra chopped pecans.
- Refrigerate for at least 2 hours to allow the ganache to set before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
264g
Fat
218g
Carbs
29g
