The best German Chocolate Cake | Chewy and Crunchy!
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- Опубликовано: 1 июл 2021
- This is one of my favourite tasting cakes because it has so much texture! The chewiness of the coconut and the crunchiness of the pecans makes this cake a favourite. Especially when you pair it with chocolate! All recipes in metric and US measurements.
I tweaked this recipe from an old 1972 baking book and it's always a winner amongst crowds. Watch the video a few days before making the cake because it does take a bit of planning then you'll know exactly what to do come cake day!
**RECIPES & METHOD BELOW**
For those new to my channel (subscribe now bit.ly/SubscribeToJillianButler), I am Jillian Butler from Sydney Australia. A few years back, I left my corporate job to pursue my passion for food and baking. I started a successful cake shop in Sydney that I ran for 7 years and there were lots of lessons that I learned along the way. Now, after selling the business, I’m making more and more videos to share the insider baking secrets of professionals. I hope you enjoy it as much as I love sharing it with you. @jillianthefoodie #jillianthefoodie and Facebook pages / jillianthefoodie
Chocolate Ganache - please go to my tutorial
• How To Make Delicious ...
Coconut Pecan Custard (German Chocolate Filling)
115g (1 stick) butter
200g (1cup) sugar
250g (1 cup) evaporated milk
1t vanilla
1t salt
3 yolks
150g (1 2/3 cups) Coconut, shredded
150g (1 1/2 cup) Pecans, rough chopped
Method
In a heavy bottomed sauce pan - Melt the butter, evaporated milk, and sugar together. Don’t take it any further than a melt it doesn’t need it at this stage. Remove the pan from the stove and turn off the heat.
Add your vanilla.
Then set your pan aside and grab your yolks and a medium sized glass bowl. Pour the yolks into the bowl then gradually whisk all of your hot milk mixture into the bowl.Then return your sauce pan to the heat and stir constantly using a wooden spoon or silicone spatula for 10-12 minutes. Starting on medium low, then medium then medium high. Once you’ve reached the 10 minute mark your custard should be looking lovely, thick and smooth. If it coats the back of your spoon like this then you’re good to go.
Add salt and mix.Then add your coconut and pecans. Pour it into a dish, cover and set aside to cool completely.
German Chocolate Cake
225g (1cup) Butter, unsalted (room temp)
400g (2cups) Sugar (white or granulated)
1/3 cup Water, warm
4 Eggs
1t Vanilla essence (or extract)
150g (5oz) Dark semi-sweet chocolate chips (at least 50%+) (I use Callebaut brand 54.5%, Recipe No 811) amzn.to/3AlKAwA
350g (2.5cups) Plain Flour
5g (1t) Baking Soda
5g (1 1/8t) Salt
1 cup Buttermilk*
*Make buttermilk by measuring a little less than 1cup of whole milk and than squeeze 1 lemon into the milk and stir.
OR if you dont have lemons than add 2T (Tablespoons) of white vinegar.
Method
Start with melting the choc chips in the microwave in short 20 sec bursts or over a warm bain marie. You want the chocolate to still be warm but not hot. Set aside.
Cream your butter and sugar until light and fluffy. (5-10min)
Add your eggs one and a time and mix it so there’s no trace of it left before adding another one.
Add your melted chocolate and mix thoroughly.
Gradually add your warm water until its fully incorporated.
Sift your flour, salt and baking soda together.
Alternate adding your flour mixture and the buttermilk making sure to scrape in between every few additions.
Scale the batter into 3 pans equally. My batter ending being 550g per pan. I’m using 8” round pans but it will work just as well if you’ve purchased 9” round pans too. Only difference will be the baking time.
Bake at 350oF or 180oC for roughly 25-35 minutes or until the middle of the cakes are just firm enough to handle the pressure of your finger and bounce back ever so slightly. Cool and unpan.
Give each layer a generous amount of coconut pecan custard filling. With your chocolate ganache, ice the sides of the german chocolate cake.
Pipe some rosettes along the top and garnish with pecan halves. This cake slices better when its had a chance to cool.
Callebaut brand 54.5% Recipe No 811
amzn.to/3AlKAwA
Shredded Coconut
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Pecan Halves
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Glad Parchment Paper
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Small and large strainers
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Kitchenaid mixer
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Long Stainless Steel Scraper
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Ateco small offset spatula
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Palette Knife:
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Little white prep bowls
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s/s prep bowls
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glass prep mini bowls
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Farberware s/s whisk
amzn.to/2RJQuWv 
Хобби
Another delicious recipe. Can't wait to try it!
hi Jillian that cake looks delicious I will have to make it,thanks so much for all your tips and tricks, and for all those wonerful cakes you make.
Ohh, looks extremely good!
Looks super delicious
Looks super delicious I can't wait to make it for my family this weekend, thank you for sharing your recipe 😊
3
You’re very goodddd!!!! 😊😊😊
I love you too. God bless you.
❤️❤️❤️❤️❤️❤️
Wow! Looks yummy 😋. I noticed you did not add cocoa powder. I'd like to know why. Thanks for your response..
Hi Ogugua obi, this recipe is a very delicate chocolate flavour and doesn't need cocoa powder. Happy baking! J
Where is the receipt for the chocolate icing.
Hi Vicky, theres a link right underneath the description for my chocolate ganache. Happy baking
Hello
Hello son, I love you x