So I’ve been busting my butt, literally. I took the 30-Day Squat Challenge on Facebook. Are you thinking, “What the blankety blank?” I had the same sentiments initially.
But here I am doing a cra* load of squats. I’ve finally gotten through the my-tush-is-so-sore-I-have-to-hold-onto-the-wall-when-I-sit-down phase.
I deserve a little reward, right? A little German Chocolate Cake is obviously what needs to happen. Because it’s amazing. I mean really amazing. This is the kind of cake that lets you forget about all the squats you’re going to do tomorrow.
Yeah, it’s three layers. Yeah, that takes a little more work. But really, it’s worth it. It’s not the prettiest thing in the world. Nor is it crazy easy to transport. But who cares when you’re at home, alone, with a fork and your cake?
Workout shmurkout. I’m going in for another slice.
German Chocolate Cake
Adapted from The Complete America’s Test Kitchen TV Show Cookbook 2001 – 2010
4 large egg yolks, room temperature
1 – 12 ounce can evaporate milk
1 cup sugar
¼ cup packed light brown sugar
6 TBS unsalted butter, cut into 6 pieces
1/8 tsp salt
2 tsp vanilla extract
2⅓ cups sweetened shredded coconut
1½ cups finely chipped pecans, toasted
Whisk yolks in a medium saucepan. Gradually whisk in the evaporated milk. Add the sugars, butter and salt. Cook over medium heat, whisking constantly until the mixture is boiling, frothy and slightly thickened (about 6 minutes). Transfer the mixture to a bowl, whisk in the vanilla, then stir in coconut.
Cool until just warm. Cover with plastic wrap and refrigerate until cool (at least 2 hours. The pecans are stirred in right before cake assembly.)
4 ounces semisweet or bitter sweet chocolate, chopped fine
¼ cup Dutch-processed cocoa powder
½ cup boiling water
2 cups flour
¾ tsp baking soda
12 TBS unsalted butter
1 cup sugar
⅔ cup packed light brown sugar
¾ tsp salt
4 large eggs, room temperature
¾ cup sour cream, room temperature
Adjust oven rack to the lower-middle position. Heat the oven to 350 degrees. Combine chocolate and coco powder in a small bowl. Pour in the boiling water and let stand until the chocolate melts (about 2 minutes). Whisk until smooth. Set aside and allow to cool until room temperature.
Line four 9-inch-wide cake pans with parchment paper.
In a stand mixer, beat butter, sugar and salt at medium-low speed until the sugar is moistened (about 30-seconds). Increase to medium-high and beat until mixture is light and fluffy, scrapping down sides as need (about 4 minutes).
Add eggs to mixer one at a time, beating until well incorporated. Beat in vanilla, increasing speed until light and fluffy (about 45-seconds).
On medium running at low speed, add the chocolate mixture until incorporated. With mixer still on low, add flour mixture in thirds, scraping down sides of bowl as needed. Mix until just incorporated.
Divide batter evenly between prepared cake pans. Bake for about 30 minutes, rotating pans halfway through, until a toothpick inserted in the centers comes out clean.
Cool cakes in pans on wire racks for 10 minute. Remove from pans and continue to cool on wire racks until completely cooled (about 2 hours).
Stir the toasted pecans into the chilled filling. Place one layer of the cake on a plate.
Note: Place the top of the cake round facing down (the rounded edge). This will create a flat surface for stacking.
Top cake layer with ⅓ of the filling. Top with another layer of the cake. Top cake layer with ⅓ of the filling. Top with final layer of cake and layer with final ⅓ filling.
Recipe in print-friendly format
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