German Chocolate Cake From Magnolia Bakery Recipes

Steps:

• Bake the cake: Heat oven to 350 degrees. Butter three 8-inch round cake pans. Line the pans with parchment and butter the parchment. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda and salt, and whisk to combine well. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 3 minutes. Scrape down the sides and bottom of bowl. Turn the mixer down to medium and add the eggs, one at a time, beating well after each addition, again scraping down the bowl as necessary. Beat in vanilla and melted chocolate until smooth. In a small bowl, combine coffee and yogurt.
• With the mixer on low, add half the flour mixture to the butter mixture, and mix to combine. Add the coffee mixture and mix to combine. Then add the remaining flour mixture, scraping the bowl one more time to make sure everything has been combined. Divide the batter between the prepared pans, smooth the tops and bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer cakes in the pans to a rack to cool for 5 minutes. Run a knife around the edges to loosen the cakes and invert them onto racks to cool completely.
• Meanwhile, prepare the filling: On two separate trays lined with parchment paper, toast coconut and pecans at 325 degrees, stirring occasionally, until coconut is deep golden brown and nuts are fragrant, about 5 to 10 minutes. Watch carefully - coconut and nuts can quickly turn from golden to burned. Remove from oven, roughly chop the pecans, and transfer both coconut and pecans to a large bowl.
• In a medium saucepan, cook evaporated milk, egg yolks, brown sugar and salt over medium heat, whisking at first and then stirring constantly, until the mixture has thickened enough to leave a line on the back of a wooden spoon, 5 to 7 minutes. Be careful not to let the mixture curdle. Lower the heat as necessary.
• Remove from heat and add the butter, stirring until it has melted. Add vanilla and stir to combine. Add the milk mixture to the coconut and pecans, stirring to combine. This mixture will thicken slightly as it cools.
• To assemble the cake, set one layer on a serving plate. Top with 1/3 of the coconut mixture. Repeat two more times, so the top of the cake is covered in coconut.
• If desired, finish with ganache: Heat heavy cream over medium heat until very hot. Place the chocolate in a medium bowl, and pour the hot cream over the chocolate. Let stand 5 minutes. Add salt and whisk until smooth. Let this mixture stand at room temperature, stirring occasionally, until it is thick enough to spread around the sides of the cake.

Steps:

• To melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes (about; stir occasionally until completely smooth and no pieces remain; remove from heat and let cool 5-15 minutes or until lukewarm.
• Line two 12-cup muffin tins with cupcake papers; set aside.
• In a bowl, sift the flour and baking soda together; set aside.
• In a big mixing bowl, cream the butter, using an electric mixer on MEDIUM speed, until smooth.
• Add the sugars and beat for about 3 minutes or until fluffy.
• Add the eggs, one at a time, beat well after each addition.
• Add the chocolate, mixing until well incorporated.
• Add the dry ingredients, in three parts, alternating with the buttermilk and vanilla.
• With each addition, beat until ingredients are incorporated but do not overmix.
• Scrape down the batter from the sides of the bowl, using a rubber spatula, to make sure the ingredients are well blended and the batter is smooth.
• Carefully spoon batter into cupcake liners; fill 3/4 full.
• Bake in a 350° oven for 20-25 minutes or until pick comes out clean.
• Cool in tins for 15 minutes.
• Remove from tins and cool completely on a wire rack.
• Ice when completely cool.

Steps:

• * Preheat oven to 350. * Grease and flour 3 9x2 inch round cake pans, then line bottoms with wax paper. * In a small saucepan over low heat, combine the chocolate with the water, stirring to melt the chocolate, and blend well. Set aside and cool for 10 minutes. * Meanwhile, in a medium sized bowl, sift together the flour, the baking soda, and the salt. Set aside. * In a small bowl, lightly beat the egg yolks, about 1 minute. * In a large bowl, on the medium speed of an electric mixer, cream the butter and the sugar until light and fluffy, about 3 minutes. * Add the egg yolks, beating until well combined. * Add the chocolate mixture and the vanilla extract. * Add the dry ingredients in thirds, alternating with he buttermilk, beating after each addition, until smooth. * In a separate bowl, beat the egg whites on the high speed of an electric mixer until soft peaks form. Gently fold into batter. * Divide batter among the prepared pans. * Bake for 25-30 minutes or until a cake tester comes out clean. Be careful not to over bake, as this cake has a different, lighter texture than most. * Let cake cool in pans for 10 minutes. * Remove from pans and cool completely on wire rack. * In a large saucepan, beat together the evaporated milk and the egg yolks. * Stir in the sugar, the butter , and the vanilla extract. * Stir over medium heat about 15-18 minutes or until thickened and bubbly and golden in color. Remove from heat. * Stir in the coconut and pecans. * Transfer to a large bowl and cool until room temperature and of good spreading consistency (about 2 hours.) * When cake has cooled, spread frosting between layers and over top of cake.