{"id":43,"date":"2008-02-10T21:27:12","date_gmt":"2008-02-11T03:27:12","guid":{"rendered":"https:\/\/www.thepickyapple.com\/blog\/2008\/02\/10\/inside-out-german-chocolate-cake\/"},"modified":"2008-02-10T21:27:12","modified_gmt":"2008-02-11T03:27:12","slug":"inside-out-german-chocolate-cake","status":"publish","type":"post","link":"https:\/\/www.thepickyapple.com\/blog\/2008\/02\/10\/inside-out-german-chocolate-cake\/","title":{"rendered":"Inside-Out German Chocolate Cake"},"content":{"rendered":"<p>Pecans, coconut, and chocolate are all favorites of mine.\u00c2\u00a0 Any dessert that contains all of these things is a match made in heaven, in my opinion.\u00c2\u00a0 I wanted to tackle a layer cake this week, and when I ran across this recipe in <a href=\"http:\/\/www.amazon.com\/s\/ref=nb_ss_gw\/105-9944737-0234045?url=search-alias%3Daps&amp;field-keywords=the+gourmet+cookbook&amp;x=0&amp;y=0\" target=\"_blank\">The Gourmet Cookbook<\/a> for Inside-Out German Chocolate Cake, I knew I had to try it.\u00c2\u00a0 I&#8217;ve made one or two layer cakes before, but I have by no means mastered the technique.<\/p>\n<p>In this case, the recipe itself is daunting.\u00c2\u00a0 This is definitely not a weeknight cake&#8211;best left for the weekend or a day off, as it is very time consuming.\u00c2\u00a0 Baking the cake layers, chopping and toasting of the coconut and pecans, an hour and a half for the dulce de leche, refrigerating the chocolate glaze for an hour, refrigerating the cake for an hour before serving&#8230;.there were lots of steps and lots of waiting.\u00c2\u00a0 The final assembly of the cake itself was tricky.<\/p>\n<p>So was all that work worth it?\u00c2\u00a0 I&#8217;d say yes.\u00c2\u00a0 The cake turned out light and moist, and with a delicious chocolate flavor.\u00c2\u00a0 The cake itself was so good that I&#8217;ll probably be using this part of the recipe again for cupcakes and other chocolate cake variations.\u00c2\u00a0 Toasted coconut and toasted pecans are always delicious.<\/p>\n<p>What were the downsides?\u00c2\u00a0 The dulce de leche didn&#8217;t seem like anything special to me, and I think I prefer a chocolate ganache made with cream, like the one used on the <a href=\"https:\/\/www.thepickyapple.com\/blog\/2008\/02\/02\/creamy-nutella-cheesecake-with-chocolate-ganache-and-toasted-hazelnuts\/\" target=\"_blank\">Creamy Nutella Cheesecake with Chocolate Ganache and Toasted Hazelnuts<\/a>.\u00c2\u00a0 But all in all, this was a delicious cake, and once I have more experience assembling a layer cake, I hope I can make it look beautiful as well.<\/p>\n<p><a href=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2008\/02\/inside-out-german-chocolate-cake.jpg\" title=\"inside-out-german-chocolate-cake.jpg\"><img decoding=\"async\" src=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2008\/02\/inside-out-german-chocolate-cake.jpg\" alt=\"inside-out-german-chocolate-cake.jpg\" \/><\/a><\/p>\n<h4>Inside-Out German Chocolate Cake<\/h4>\n<p>from <a href=\"http:\/\/www.amazon.com\/s\/ref=nb_ss_gw\/105-9944737-0234045?url=search-alias%3Daps&amp;field-keywords=the+gourmet+cookbook&amp;x=0&amp;y=0\" target=\"_blank\">The Gourmet Cookbook<\/a>, edited by Ruth Reichl<\/p>\n<p>Serves 12<\/p>\n<p>For Cake Layers:<\/p>\n<ul>\n<li>1 1\/2 cups sugar<\/li>\n<li>1 1\/2 cups all-purpose flour<\/li>\n<li>1\/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder<\/li>\n<li>3\/4 teaspoon baking powder<\/li>\n<li>3\/4 teaspoon baking soda<\/li>\n<li>3\/4 teaspoon salt<\/li>\n<li>3\/4 cup whole milk<\/li>\n<li>3\/4 stick (6 tablespoons) unsalted butter, melted<\/li>\n<li>1 large egg<\/li>\n<li>1 large egg yolk<\/li>\n<li>3\/4 teaspoon vanilla extract<\/li>\n<li>1\/8 teaspoon almond extract<\/li>\n<li>3\/4 cup boiling water<\/li>\n<\/ul>\n<p>For Filling:<\/p>\n<ul>\n<li>7 ounces sweetened flaked coconut<\/li>\n<li>1 cup (4 ounces) coarsely chopped pecans<\/li>\n<li>1 (14 ounce) can sweetened condensed milk<\/li>\n<li>1 tablespoon vanilla extract<\/li>\n<\/ul>\n<p>For Glaze:<\/p>\n<ul>\n<li>2 1\/2 sticks unsalted butter<\/li>\n<li>10 ounces good semisweet chocolate, finely chopped<\/li>\n<li>3 tablespoons light corn syrup<\/li>\n<\/ul>\n<p>Make the Cake Layers: Put racks in upper and lower thirds of oven and preheat oven to 350 degrees F.\u00c2\u00a0 Oil cake pans and line bottoms with rounds of parchment or wax paper.<\/p>\n<p>Sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl.\u00c2\u00a0 Whisk together milk, butter, egg, yolk, and extracts in a medium bowl until just combined.\u00c2\u00a0 Add egg mixture to flour mixture, beating with an electric mixture at low speed, then increase speed to high and beat for 1 minute.\u00c2\u00a0 Reduce speed to low and mix in boiling water until just combined (batter will be thin).<\/p>\n<p>Divide batter among cake pans and smooth tops.\u00c2\u00a0 Place two pans in upper third of oven and one pan in bottom third (do not put top pans directly above bottom pan) and bake, switching position of pans and turning them around halfway through baking, until a wooden pick or skewer inserted in center of cakes comes out clean, 20 to 25 minutes total.<\/p>\n<p>Transfer pans to racks to cool for 15 minutes.\u00c2\u00a0 Reduce oven temperature to 325 degrees F.\u00c2\u00a0 Run a think knife around edges of pans and invert layers onto racks, remove paper, and cool completely.<\/p>\n<p>Make the filling while the layers cool:\u00c2\u00a0 Spread coconut on a baking sheet with sides and spread pecans on another sheet.\u00c2\u00a0 Toast coconut in lower third and pecans in upper third of oven, stirring occasionally, until golden, 12 to 18 minutes.\u00c2\u00a0 Transfer sheets to racks to cool.\u00c2\u00a0 Put a rack in middle of oven and increase oven temperature to 425 degrees F.<\/p>\n<p>Pour condensed milk into pie plate and cover tightly with foil.\u00c2\u00a0 Put pie plate in larger baking pan, add enough boiling water to reach halfway up sides of pie plate, and bake for 45 minutes.<\/p>\n<p>Add more boiling water as needed to reach halfway up sides of pie plate and bake, still covered, until milk is thick and brown, about 45 minutes more.<\/p>\n<p>Remove pie plate from water bath.\u00c2\u00a0 Stir coconut, pecans, and vanilla into baked milk and keep warm, covered with foil.<\/p>\n<p>Meanwhile, make the glaze:\u00c2\u00a0 Melt butter in a 3-quart saucepan.\u00c2\u00a0 Remove from heat, add chocolate and corn syrup, and whisk until chocolate is melted.\u00c2\u00a0 Transfer 1 cup glaze to a bowl and set remaining glaze aside in pan.\u00c2\u00a0 Refrigerate glaze in bowl, stirring occasionally, until thickened and spreadable, about 1 hour.<\/p>\n<p>Assemble the cake:\u00c2\u00a0 For easier handling, put bottom cake layer upside down on a cardboard cake round or removable bottom of a tart or cake pan and place on a rack.\u00c2\u00a0 Set rack over a baking pan, to catch excess glaze.\u00c2\u00a0 Drop half of coconut filling by spoonfuls evenly over layer and gently spread with a wet spatula.\u00c2\u00a0 Top with another cake layer and spread with remaining filling in same manner.\u00c2\u00a0 Top with remaining cake layer.\u00c2\u00a0 Spread chilled glaze evenly over top and sides of cake.<\/p>\n<p>Heat reserved glaze in pan over low heat, stirring, until glossy and pourable, about 1 minute.\u00c2\u00a0 Pour glaze evenly over top of cake, making sure it coats sides evenly.\u00c2\u00a0 Shake rack gently to smooth glaze.\u00c2\u00a0 Refrigerate cake until glaze is firm, about 1 hour.\u00c2\u00a0 Transfer cake to a plate before serving.<\/p>\n<div class=\"linkwithin_hook\" id=\"https:\/\/www.thepickyapple.com\/blog\/2008\/02\/10\/inside-out-german-chocolate-cake\/\"><\/div>","protected":false},"excerpt":{"rendered":"<p>Pecans, coconut, and chocolate are all favorites of mine.\u00c2\u00a0 Any dessert that contains all of these things is a match made in heaven, in my opinion.\u00c2\u00a0 I wanted to tackle a layer cake this week, and when I ran across this recipe in The Gourmet Cookbook for Inside-Out German Chocolate Cake, I knew I had [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25,21,30,31,32],"tags":[],"class_list":["post-43","post","type-post","status-publish","format-standard","hentry","category-cake","category-chocolate","category-coconut","category-dulce-de-leche","category-pecans"],"_links":{"self":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/43","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/comments?post=43"}],"version-history":[{"count":0,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/43\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/media?parent=43"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/categories?post=43"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/tags?post=43"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}