Sie sprechen Cake?!!

About 15 years ago I went to a BBQ and for dessert was the best German chocolate cake I'd ever eaten. Dead serious. . . ever eaten. I've always loved German chocolate cake but this was beyond any I'd ever tasted; triple layer of dense cake, wedged between 2 layers of the most buttery, coconut, crunchy pecan frosting and topped with dark chocolate ganache. . . .I was in love. I asked Dave where he purchased this magnificent masterpiece and he shared with me the name of a bakery, Hollyhocks Cakes, down in the University District of Seattle. I promptly called the bakery, got the menu of offerings and ordered one for an office birthday party. The cake cost about $60 but worth every single penny. This bakery was my go to provider for years until they moved to California. For about 5 years I looked, tried, tasted and was vastly disappointed by the many recipes and realized the key was not only the denseness of the cake itself but the frosting. The frosting and ganache are the real secret, it has to be perfectly rich and buttery but not too sweet. Here is my recipe, I hope you try it and enjoy it as much as I do.

Ingredients

• 4 ounces Baker's German Sweet Chocolate)
• 1/2 cup water
• 1/4 cup sour cream
• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 sticks of  unsalted butter, softened
• 1 teaspoon pure vanilla extract
• 1 1/4 cup granulated sugar
• 1/2 cup dark brown sugar
• 4 eggs
• 3/4 cup buttermilk
• * Optional: 1 teaspoon instant coffee
• 
  

Directions

In a non-stick pot, add the chocolate and water and melt over medium heat. Stir until smooth then take off of heat. In a medium mixing bowl, sift together the flour, baking soda and salt. 

In a large mixing bowl, cream together the butter, vanilla extract, sugar and brown sugar. Add the eggs and beat well. Add the melted chocolate (and instant coffee if using) and blend. Add the sour cream and buttermilk, slowly add the flour and mix until combined. 

Preheat the oven to 350 degrees F.

Lightly prepare 3 (9-inch) cake pans with non-stick spray or oil and lightly dust with flour. Pour the batter evenly into the 3 pans. Insert into 350 degree oven and bake for 25 minutes. Bake until a toothpick inserted into the cake comes out clean. Remove from the oven to a cooling rack and allow to cool completely before frosting.

Toasted Pecan Coconut Filling:

• 1 1/2 cups evaporated milk
• 5 egg yolks, beaten
• 1/2 cup granulated sugar
• 1 cup brown sugar
• 2 teaspoons vanilla extract
• 1 cup butter (real butter, unsalted, makes a world of difference.)
• 2 1/2 cups flaked coconut (make sure you buy moist coconut)
• 2 cups toasted pecans

Spread the pecans onto a cookie sheet or pie pan, place in oven at 350 degrees and lightly toast for about 10 minutes. 


Mix the butter, evaporated milk, beaten egg yolks, granulated sugar, brown sugar and vanilla in a large saucepan on medium low heat and stir  constantly until thickened, about 10 minutes. Remove from the heat. Add the coconut and toasted pecans and stir well. Let the frosting cool.


Dark Chocolate Ganache:

8 ounces bittersweet chocolate, chopped (pieces should not be any larger then a size of a postage stamp.)
1 cup heavy cream

In a double broiler on medium high heat, add the heavy cream until it comes to a gentle boil, stir to avoid scorching. Turn heat to low and add chocolate pieces. You must stir constantly for the chocolate to melt evenly. Chocolate can burn easily. Once melted, it will start to thicken and develop a glossy sheen, at this stage you want to immediately remove from heat and stir for an additional minute. Set aside and let cool for about 30 minutes before assembling cake.

To Assemble the German Chocolate Cake:

Place a cake layer on top of a serving plate and top with a layer of the Ganache, use only half of the Ganache. 


Place the second layer atop of cake and frost with the toasted pecan coconut filling, using only half of the filling. 
Top with the third layer of cake. With frosting spatula or knife, frost the sides of the cake toasted pecan coconut filling, creating a slightly protruding edge at the top of the cake, this will help stabilize the Ganache topping. With the remaining Ganache, spread ontop of the cake.

Place in the refrigerator for 2 hours before serving.