German Chocolate Cake Take #2

Over the summer I made "The Most Amazing German Chocolate Cake", using David Lebovitz'recipe, everything except the cake itself which I used a cake mix for. My Grandma's birthday was this past week and I decided to make the cake again, but this time put all the effort in and make the cake from scratch using David's recipe. First of all, this cake was a lot of work. If you make this cake, be prepared to dirty every bowl in your kitchen, but also be prepared to taste the best cake ever! Honestly, this time I can truly say it was the most amazing german chocolate cake. I am always nervous to try out a new cake recipe from scratch. Some are too dry, don't rise enough, too dense....but this cake was absolutely perfect. So moist, best texture. I can't wait to try this cake recipe out in a cupcake. My mom has requested this cake for her birthday in March. I think for that cake I am going to double the coconut filling. That filling is to die for! And I would have loved more of it in the cake. This cake is also a bit time consuming, but worth it. And one suggestion, I am not a dark chocolate fan so sometimes in recipes I am tempted to use milk chocolate where it calls for dark or semi sweet. But for the chocolate icing, you must use a semi sweet chocolate, at least, if you like a darker chocolate use darker. But I thought the semi sweet was perfect because the rest of the cake is pretty light and sweet it really does need something a little richer to bring it all together. Enjoy!

Looking at these pictures make me sad that I don't have a piece
of this cake to eat right now!

German Chocolate Cake
David Lebotiz

One big, tall 9-inch cake; about 16 servings


For the cake:
2 ounces bittersweet or semisweet chocolate chopped (I used semi sweet)
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


For the filling:
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


For the syrup:
1 cup water
¾ cup sugar
2 tablespoons dark rum (I left out)


For the chocolate icing:
8 ounces bittersweet or semisweet chocolate, chopped (I used semi)
2 tablespoons light corn syrup
1 ½ ounces unsalted butter
1 cup heavy cream


1. Butter two 9-inch cake pans, then line the bottoms with rounds of parchment or wax paper. Preheat the oven to 350°.

2. Melt both chocolates together with the 6 tablespoons of water. Use either a double-boiler or a microwave. Stir until smooth, then set aside until room temperature.

3. In the bowl of an electric mixer, or by hand, beat the butter and 1 ¼ cup of the sugar until light and fluffy, about 5 minutes. Beat in the melted chocolate, then the egg yolks, one at a time.

4. Sift together the flour, baking powder, baking soda, and salt.

5. Mix in half of the dry ingredients into the creamed butter mixture, then the buttermilk and the vanilla extract, then the rest of the dry ingredients.

6. In a separate metal or glass bowl, beat the egg whites until they hold soft, droopy peaks. Beat in the ¼ cup of sugar until stiff.

7. Fold about one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there's no trace of egg white visible.

8. Divide the batter into the 2 prepared cake pans, smooth the tops, and bake for about 45 minutes, until a toothpick inserted into the center comes out clean.

Cool cake layers completely.

While the cakes are baking and cooling, make the filling, syrup, and icing.


To make the filling:

1. Mix the cream, sugar, and egg yolks in a medium saucepan. Put the 3 ounces butter, salt, toasted coconut, and pecan pieces in a large bowl.

2. Heat the cream mixture and cook, stirring constantly (scraping the bottom as you stir) until the mixture begins to thicken and coats the spoon (an instant-read thermometer will read 170°.)

3. Pour the hot custard immediately into the pecan-coconut mixture and stir until the butter is melted. Cool completely to room temperature. (It will thicken.)


To make the syrup:

1. In a small saucepan, heat the sugar and water until the sugar has melted. Remove from heat and stir in the dark rum.


To make the icing:

1. Place the 8 ounces of chopped chocolate in a bowl with the corn syrup and 1 ½ ounces of butter.

2. Heat the cream until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir until smooth. Let sit until room temperature.


To assemble the cake:

Remove the cake layers from the pans and cut both cake layers in half horizontally, using a serrated bread knife.
Set the first cake layer on a cake plate. Brush well with syrup. Spread ¾ cup of the coconut filling over the cake layer, making sure to reach to the edges. Set another cake layer on top.

Repeat, using the syrup to brush each cake layer, then spreading ¾ cup of the coconut filling over each layer, including the top.

Ice the sides with the chocolate icing, then pipe a decorative border of chocolate icing around the top, encircling the coconut topping.

(It may seem like a lot of chocolate icing, but use it all. Trust me. You won't be sorry.)