Glossy German Chocolate Cake Recipes

Steps:

• For the Cake: Preheat oven to 350°F. Spread pecans in a single layer on a rimmed baking sheet; toast until darkened slightly and fragrant, 10 to 12 minutes. Let cool slightly, then finely chop.
• Brush a 10-to-15-cup Bundt pan with butter; dust with flour, tapping out excess. In a saucepan, stir together shredded coconut, cream of coconut, and 2 tablespoons flour. Bring to a boil, then reduce heat to medium and boil 30 seconds. Remove from heat, stir in pecans, and let cool completely. Meanwhile, stir together milk and vinegar; let stand until curdled, about 5 minutes.
• In a bowl, whisk together remaining 2 cups flour, cocoa, baking soda, and salt. In another bowl, beat butter with sugar on medium-high speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and beat in flour mixture in three additions, alternating with milk mixture, and beginning and ending with flour, just until combined. Beat in chocolate.
• Pour batter into prepared pan, and smooth top with a spatula. Spoon coconut mixture evenly on top of batter in a ring, leaving an approximately 1/2-inch border all around sides and center. (It will sink down into the batter as the cake bakes.)
• Bake until a wooden skewer inserted in center of cake layer comes out clean, 45 to 50 minutes. Let cool in pan on a wire rack 20 minutes. Invert cake onto rack; let cool completely.
• For the Glaze: Place chocolate in a heatproof bowl. In a small saucepan, bring cream to a simmer. Pour over chocolate; let stand 5 minutes. Gently stir until smooth (don't whisk or vigorously stir, which can create air bubbles in finished glaze).
• Let stand until thickened slightly but still warm and thin enough to pour, about 5 minutes. Pour evenly over top of cake; let stand until set, about 30 minutes. Transfer to a cake stand or plate; slice and serve, or loosely tent with foil and store at room temperature up to 2 days.

Steps:

• Preheat oven to 350°F.
• Line the bottoms of three 9 inch round cake pans with wax paper.
• Microwave the chocolate and water in a large bowl on high for 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.
• Sift together flour, baking soda and salt; set aside.
• Beat butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy.
• Add egg yolks, one at a time, beating well after each addition.
• Stir in chocolate mixture and vanilla.
• Add flour mixture alternately with buttermilk, beating after each addition until smooth.
• Beat egg whites in another bowl with electric mixer on high speed until stiff peaks for.
• Do not over beat. Gently stir into batter. Do not over mix.
• Pour into prepared cake pans.
• Bake 30 minutes or until cake springs back when lightly touched in the center. Immediately run spatula between cakes and sides of pans. Cool 15 minutes. Remove from pans; remove wax paper.
• Cool completely on wire racks.
• Spread coconut pecan frosting between layers and over the top of cake.
• TAKE NOTE- Substitution for 4 ounce of German sweet chocolate: - 4 ounce bittersweet or semisweet chocolate plus 2 tablespoons granulated white sugar.