Wednesday, February 14, 2007
Inside-Out German Chocolate Cake
Inside-Out German Chocolate Cake
(I talked about this recipe here and here)
For cake layers:
1 1/2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup plus 1 tablespoon cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup whole milk
6 tablespoons butter, melted
1 large egg
1 large egg yolk
3/4 teaspoon vanilla
1/8 teaspoon almond extract
3/4 cup boiling-hot water
14 ounces sweetened flaked coconut
8 ounces pecans, chopped (about 2 cups)
28 ounces sweetened condensed milk
2 tablespoons vanilla
2 1/2 sticks butter
10 ounces good quality semi-sweet chocolate, chopped
3 tablespoons light corn syrup
to start filling:
To caramelize the condensed milk for filling, carefully boil unopened cans of condensed milk (with labels removed) in a large pot of water for 2 hours. Be sure the cans are completely submerged in water during boiling, and use caution when opening after they are done: wait 5-10 minutes after taking them out of the water, then make a small opening with a can opener and let stand for 1 minute before opening all the way. This is the method I used and found the simplest. If you are uncomfortable with this method, see the original recipe here.
to make cake layers:
Preheat oven to 350.
Spray 3 9-inch round cake pans with cooking spray. Line the bottoms of the pans with parchment or wax paper.
Sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl.
In a separate bowl, whisk together milk, butter, egg, egg yolk, vanilla, and almond extract.
Beat egg mixture into flour mixture with an electric mixer on low speed, then beat on high speed for 1 minute.
Reduce speed to low and beat in boiling water until just combined (batter will be thin).
Divide batter among cake pans (about 1 1/2 cups per pan).
Bake at 350 in upper and lower thirds of oven, switching positions of pans and rotating them 180 degrees halfway through baking, about 20-25 minutes, or until a toothpick inserted in the center of each cake comes out clean.
Cool cake layers in pans on racks for 15 minutes.
Run a knife around edges of pan and invert layers onto racks. Remove parchment paper and cool completely.
to make filling:
Reduce oven temperature to 325.
Spread coconut in a large shallow baking pan and pecans in another. Bake pecans in upper third of oven and coconut in lower third, stirring occasionally, until golden - about 15 minutes.
Combine caramelized condensed milk (see step above), coconut, pecans, and vanilla in a large bowl. Cover with foil and keep warm.
to make glaze:
Melt butter in a saucepan.
Remove pan from heat and add chocolate and corn syrup, whisking until chocolate is melted.
Transfer 1 cup of glaze to a small bowl, reserving remaining glaze at room temperature in pan.
Chill glaze in bowl, stirring occasionally, until thickened and spreadable - about 1 hour.
to assemble cake:
Put one cake layer on a rack set over a baking pan (to catch excess glaze).
Drop half of coconut filling by spoonfuls evenly over layer and gently spread with a wet spatula.
Top with another cake layer and spread with remaining filling in same manner.
Top with remaining cake layer and spread chilled glaze evenly over the top and sides of the cake.
Heat reserved glaze in pan over low heat, stirring, until glossy and pourable - about 1 minute.
Pour heated glaze evenly over the top of the cake, making sure it coats the sides.
Chill cake until firm - about 1 hour.
makes 12 servings