Here are my “secrets” for a first time success on an elegant cake: *Note: this recipe is very slightly adapted from a David Lebovitz recipe from which I can no longer find the link (sorry!). Remove from heat and add rum. Then I made this cake for a friend’s birthday the next day. While the cakes are baking and cooling, make the filling, syrup, and icing. He’s always going on and on about the rendition from a local bakery chain. One year it involved German Chocolate Cake and as I don’t bake that much it was a bit intimadating to say the least. Here is my hubby’s birthday cake, a German chocolate cake from David Lebovitz. I also added a splash of rum to the cake, since I’m much too lazy to do the simple syrup (Hi, GCC, meet me the lazy butt) but still wanted a bit of rum punch. USE THE PARCHMENT AND MAY THE NON-STICKINESS BE WITH YOU). Learn how your comment data is processed. Set the first cake layer on a cake plate. 6 T salted butter, cut into 1 T portions (if unsalted, used 1/2 tsp kosher salt) Divide into cake pans, smooth the tops, and bake at 350F for 45 minutes, until a toothpick comes out clean. 8 oz bittersweet or semisweet chocolate, chopped In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Hi and welcome to Eclectic Recipes! Anyways, I just used the two layers I already had. Place the 8 ounces of chopped chocolate in a bowl with the corn syrup and the 3 tablespoons of butter. 1 teaspoon baking powder 3. And don’t forget to tag me at, Click to share on Pinterest (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to share on Facebook (Opens in new window). When my (picky) son decided He wanted cioppino and German Chocolate Cake for his birthday dinner I was a little taken aback. Heat cream until it begins to boil. #mc_embed_signup{background:#fff; clear:left; font:14px Helvetica,Arial,sans-serif; } Let sit until mixture reaches room temperature. 1 teaspoon vanilla extract, 1 cup heavy cream Place the cake batter into two separate cake pans and bake about 45 minutes, or until the cakes pass the toothpick test. Fold about a third if the egg whites into the cake batter. But…a birthday dinner is not to be messed with, so I went to one of the tried and true masters of elegant pastries…David Lebovitz. 1 tsp vanilla extract, Filling: 1 1/2 ounces unsalted butter Add chocolate and mix well. Ice the sides with the chocolate icing, then pipe a decorative border of chocolate icing around the top, encircling the coconut topping (I used a plastic ziplock bag with a hole cut out and just squirted dabs around the edges. Apr 19, 2017 - I recently made it to my first weight-loss milestone of ten pounds (see pics here). read the directions a couple of times and pay attention to detail; if it doesn’t look perfect, do not despair as you can be guaranteed it is going to taste great, if there is any left, if freezes really well (my son had to go back to college, so I froze it and I’ve been portioning out a bit at a time for my cheat days, which is a great thing to look forward to! 6 tablespoons water Top with the last 1/4 of the filling. Safe to say it was a success. We recommend moving this block and the preceding CSS link to the HEAD of your HTML file. 1 cup buttermilk, at room temperature Only, I was afraid of it scalding and used it lukewarm. Cool completely. Let sit until room temperature. I used a microwave on 50% for 30 seconds to 1 minute. And I gave myself the whole day so as not to be rushed. Set another cake layer on top. Spread 1/4 of the chocolate icing on the top. Add the butter, salt, toasted coconut, and toasted pecans to a large bowl. Cool completely to room temperature. This was in addition to the uncleanliness of the cakes, who left [significant] straggler bits in the pans that I may or may not have been happy to much on. 3 ounces butter, cut into small pieces This site uses Akismet to reduce spam. 6. Apparently Dad likes German chocolate cake. 2. Stir until smooth, then set aside to cool to room temperature. Cool completely. 2. Remove cake layers from the pans and cut both cake layers in half horizontally, using a serrated bread knife. Add the melted chocolate and beat on medium speed until combined. Growing up, my Dad’s and my favorite cake to have on our birthdays was German Chocolate cake… It was miraculous! I rarely bake and didn’t want to disappoint. Butter two 9-inch cake pans, then line with parchment. Add sugar and continue until you have stiff peaks. Read more . 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. 2 tablespoons spiced or dark rum, 8 ounces bittersweet or semisweet chocolate, chopped I made a few minor changes, based on the ingredients I had on hand. 1 cup heavy cream And then proceeded to have ANOTHER slice (which is unheard of in Dad land). Strawberry Rhubarb Crisp with Oat Pecan Crumb, Tortilla Espanola: Spanish Omelette with Sweet Potatoes. He took a bite and declared it one of the best things I’ve ever made. Repeat, using the syrup to brush each cake layer, then spreading 1/4 of the coconut filling over each layer. Beat in chocolate, then yolks, one at a time. Just keep your eye on it so you are cutting it evenly). 1 cup sugar In the bowl of an electric mixer beat the butter and 1 cup of the sugar on medium-high speed until light and fluffy, about 5 minutes. Than add the rest of the dry ingredients and mix until just combined. 3. Stir until smooth and set aside. . Preheat the oven to 350°. I searched the web for german chocolate cake recipes, and this one looked good: David Lebovitz's German Chocolate Cake. Even after cooling to room temperature, the frosting was super liquidy, and would immediately sink to the bottom of the plate when I tried to spread it on the sides of the cake. Cool cake layers. Pour the hot mixture immediately into the pecan-coconut mixture and stir until the butter is melted. To do this, just click on the stars above. Remove from heat and stir in the dark rum. In a small saucepan, bring the sugar and the water to a boil until sugar dissolves in water. Also, I love David Lebovitz, as he’s a Chez Panisse alumnus and his The Sweet Life in Paris (no, there isn’t any affiliate link) is ridiculously interesting and well-written. Sift flour, baking powder, baking soda, and salt together. Place the chopped chocolate in a bowl with the corn syrup and butter. Butter 2 - 9 inch cake pans and add parchment paper with more butter. 1 teaspoon baking soda 3/4 cup sugar Set the first cake on a plate. 9. Hers was the Betty Crocker or bought from the local bakery type of recipe. 1 cup pecans, toasted and finely chopped Remove the cake layers from the pans and cut both cake layers in half horizontally, using a serrated bread knife (some bakers cut cakes in half with a string pulled taut, but the knife worked well for me. *Nutritional Information is not guaranteed for 100% accuracy. I was supposed to have the buttermilk at room temperature, but I was impatient, so I stuck the measuring cup in an empty spot in the dishwasher, which had finished a load not two minutes beforehand. 4 ounces semisweet chocolate chopped The recipe required some steps I was not that familiar with (like cutting two cakes in half evenly for stacking) and the recipe definitely required close attention to detail, but I was baking with love.
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