German chocolate cake
Relish the Yummy taste of German chocolate cake in this World Chocolate day.
Ingredients
4 oz. sweet or bittersweet chocolate, chopped (about one cup)
4 eggs
2 cups flour
1 tsp. baking soda (Hydrogen Carbonate)
1/4 tsp. salt
1 cup butter
2 cups of sugar
1 tsp. vanilla
1 cup buttermilk
Preparation:
Step 1
Preheat oven to 350°. Gently grease 3 (9-inch) round cake pans line bottoms with butter paper.
Step 2
Microwave chocolate baking bars and a half cup of water in a large microwave-safe bowl at high for 1 to 1 1/2 minutes or till chocolate is melted and smooth.
Step 3
Combine flour and next 2 ingredients in a medium bowl.
Step 4
Beat butter and sugars with a heavy-duty stand mixer on medium speed until light and soft, about 3-3 1/2 minutes. Add yolks, one at a time, beating just until blended after each addition. Then add melted chocolate mixture and vanilla beat on low speed until blended. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat on low speed just until blended after each addition.
Step 5
Beat egg whites at high speed until stiff peaks form gently fold into batter. Pour batter into prepared pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in centre comes out clean.
Step 6
Remove from oven, and run a knife around the outer edge of cake layers to loosen from sides of pans. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks to discard parchment paper.
Step 7
Spread Coconut-Pecan Frosting between layers and on top and sides of the cake. Garnish, with chocolate-dipped toasted pecan halves.
Recipe shared by Chef Balendra Singh, founder of Institute of Bakery and Pastry Arts
