German Chocolate Cake
German Chocolate Cake is an American classic. Despite its name, it actually has nothing to do with a German chocolate cake, but was named after the American recipe author Samuel German.
INGREDIENTS
FOR THE DOUGH
250 g dark chocolate couverture
175g butter
4 eggs (size M)
280g sugar
250 g wheat flour (Type 405)
65 g baking cocoa
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
300 ml buttermilk
FOR THE FILLING
250 g pecans
400 ml sweetened condensed milk
150g brown sugar
50g butter
5 egg yolks
1 tsp vanilla extract
¼ tsp salt
120 g desiccated coconut
FOR THE GANACHE
330 g dark chocolate couverture
200 g cream
30g butter
PREPARATION
1st step
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line three springform pans (Ø 20 cm) with baking paper.
To make the dough, finely chop the dark chocolate couverture and melt it together with the butter over a hot water bath, stirring until there are no more chocolate chips to be seen.
2nd step
Put the eggs and sugar in a mixing bowl and beat until creamy for several minutes. Add the liquid chocolate mixture to the egg mixture and stir everything together vigorously.
Sift the flour, baking cocoa, baking soda, baking powder and salt into a bowl and stir into the egg-chocolate mixture. Finally mix in the buttermilk.
3rd step
Divide the dough evenly between the prepared tins, smooth it out and bake in the preheated oven for approx. 35 minutes.
Then let it cool briefly and loosen the edge of the springform pan. Let the cake layers cool completely and cut straight on top.
