BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

CAKE-MILK CHOCOLATE GERMAN-STYLE CAKE

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As seen in our December 2012 dinner show, we replaced sweet German chocolate with 1/2 milk chocolate chips and 1/2 bittersweet chocolate chips to create a soft chocolate cake. We then topped these with coconut-pecan frosting and drizzled with light milk chocolate ganache.

In May 2014 we tweaked this recipe to make it a banana chocolate cake and then we went back to a modified German chocolate version with a warm ganache on the bottom, praline on the top and it was delicious! IMG_2268

Ingredients:

  • For filling:

  • 4 egg yolks
  • 6 ounces each of coconut milk and cream
  • 2 teaspoons vanilla
  • 1 1/2 cups sugar
  • 3/4 cup butter
  • 5 ounces flaked coconut (we use unsweetened)
  • 1 1/2 cups pecan pieces, toasted lightly

    For cake:

  • 2 ounces each bittersweet chocolate and milk chocolate (chips), melted
  • 1/2 cup water
  • 4 eggs, separted
  • 2 cups flour
  • 2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup butter, softened
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 1/2 cup buttermilk

Method:

For topping/filling:
Beat egg yolks, milk, and vanilla in large sauce pan with whisk until well blended. Add sugar, butter and cook over medium heat for 12 minutes. Mixture will thicken and be golden brown. You must stir constantly. Remove from heat and cool down.
Meantime individually toast coconut and pecans on sheet pan in 350º F for 4-5 minutes (check) Reserve until needed.
For cake:
Prepare muffin top pan using butter. Preheat oven to 350°F.  Melt chocolates and water together over low heat in sauce pan until just melted. Stir to blend; cool. Reserve till needed.
Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Blend together flour, baking soda, and salt. Set aside. Beat butter and sugar together until well blended and fluffy. Add the egg yolks, one at a time until they are incorporated. Add the melted chocolate and vanilla. Blend sour cream and buttermilk. Add flour mixture alternately with sour cream mixture to the beaten egg mixture; beating well after each addition. Fold in egg whites. (gently stir to just incorporate) Pour into the prepared muffin top pan. To ensure equal measure, use level #12 scoop for each.
Bake 20-25 minutes at 350°F until center bounces back when lightly touched or toothpick in center comes out clean.
Cool 10 minutes in pan; then remove from pan to completly at room temperature. Top each with about 2 tablespoons filling.
To finish filling–just before serving, blend toasted coconut and pecans with the filling mixture.
Drizzle on milk chocolate ganache. Serve with ice cream or whipped cream.

 






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