Menarik kek ini..tetpi sebenarnya bukan berasal dari German pun...kek memperolehi namanya dari Samuel German pencipta cokolat bar. Menarik kek ini ialah fillingnya yang masukkn coconut flakes dan nutty biasanya pecan digunakan..jadi cokolat campur dengan kelapa dan nutty memanglah enak...biasanya kek ini tak di frostkan cuma saya aje meletakkan ganache..kalau dibiarkan kosong pun tak apa.
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Adapted from Fine Cooking
For The Cake
4 oz. (1/2 cup) unsalted butter, softened; more for the pans
For the coconut-pecan filling
7 oz. (about 2 cups) sweetened, shredded dried coconut
Make the cakes
Put the chocolate in a small bowl and pour the boiling water over it.
Let stand for several seconds and then whisk until the chocolate is dissolved.
Set aside until cool to the touch before mixing the batter.
Sift the flour, baking soda, and salt onto a sheet of waxed paper.
Whisk the eggs in a small measuring cup.
Beat the butter for a few seconds in a stand mixer fitted with the
paddle attachment on medium-low speed. Add the sugar in a steady stream and
then beat on medium speed, scraping the bowl as necessary, until the mixture is
lightened in color and fluffy, 4 to 5 minutes. Still on medium speed, add the
eggs a little at a time, taking a full 1-1/2 minutes to add them all. Add the
melted chocolate and vanilla and beat just until blended. With the mixer turned
off, add a quarter of the flour mixture. Mix on medium-low speed just until
incorporated. Add a third of the buttermilk and mix until blended. Repeat, each
time adding another quarter of the flour, then a third of the buttermilk, until
the last of the flour is added. Scrape the bowl as necessary and mix each
addition only until it is incorporated.
Divide the batter among the pans and spread it evenly. Bake, rotating
the pans and swapping their positions, until the cakes just start to pull away
from the sides of the pans and spring back when very gently pressed with a
finger, 20 to 25 minutes. Let the cakes cool in their pans on a rack for 10
minutes.
Run a knife or small spatula around the edges to separate the cakes
from the pans. Turn the cakes out onto the rack and peel off the parchment.
Cool completely.
Make the filling
Whisk the egg yolks with the evaporated milk, sugar, vanilla, and salt
in a heavy-duty, nonreactive 4-quart saucepan. Add the butter. Set over medium
heat and stir constantly with a heatproof spatula, scraping the bottom and
corners of the pot. When the mixture starts to boil, adjust the heat so that it
boils actively but not furiously, and cook, stirring constantly, until golden
and thickened, 3 to 4 minutes. Off the heat, stir in the coconut and pecans.
Let cool completely.
Assemble the Cake
Make Ahead Tips
Adapted from Fine Cooking
For The Cake
For The Cake
4 oz. (1/2 cup) unsalted butter, softened; more for the pans
4 oz. semisweet or bittersweet chocolate (up to 70% cacao), coarsely
chopped (about 1 cup)
1/2 cup boiling water
9 oz. (2 cups) unbleached all-purpose flour
1 tsp. baking soda
1/2 tsp. table salt
4 large eggs, at room temperature
2 cups granulated sugar
1 tsp. pure vanilla extract
1 cup buttermilk, at room temperature
For the coconut-pecan filling
7 oz. (about 2 cups) sweetened, shredded dried coconut
4 large egg yolks
1 12-oz. can evaporated milk
1-1/2 cups granulated sugar
2 tsp. pure vanilla extract
3/4 tsp. table salt
6 oz. (3/4 cup) unsalted butter, cut into chunks
1-1/2 cups pecan halves, toasted and coarsely chopped
Make the cakes
Position racks in the upper and lower thirds of the oven and heat the
oven to 350°F. Grease the sides of three 9x2-inch round cake pans with butter
and line the bottoms with parchment circles.
Put the chocolate in a small bowl and pour the boiling water over it.
Let stand for several seconds and then whisk until the chocolate is dissolved.
Set aside until cool to the touch before mixing the batter.
Sift the flour, baking soda, and salt onto a sheet of waxed paper.
Whisk the eggs in a small measuring cup.
Beat the butter for a few seconds in a stand mixer fitted with the
paddle attachment on medium-low speed. Add the sugar in a steady stream and
then beat on medium speed, scraping the bowl as necessary, until the mixture is
lightened in color and fluffy, 4 to 5 minutes. Still on medium speed, add the
eggs a little at a time, taking a full 1-1/2 minutes to add them all. Add the
melted chocolate and vanilla and beat just until blended. With the mixer turned
off, add a quarter of the flour mixture. Mix on medium-low speed just until
incorporated. Add a third of the buttermilk and mix until blended. Repeat, each
time adding another quarter of the flour, then a third of the buttermilk, until
the last of the flour is added. Scrape the bowl as necessary and mix each
addition only until it is incorporated.
Divide the batter among the pans and spread it evenly. Bake, rotating
the pans and swapping their positions, until the cakes just start to pull away
from the sides of the pans and spring back when very gently pressed with a
finger, 20 to 25 minutes. Let the cakes cool in their pans on a rack for 10
minutes.
Run a knife or small spatula around the edges to separate the cakes
from the pans. Turn the cakes out onto the rack and peel off the parchment.
Cool completely.
Make the filling
Spread the coconut on a rimmed baking sheet. Bake at 350°F, stirring
every 2 minutes, until golden-brown, about 10 minutes. Scrape the toasted
coconut onto a sheet of waxed paper and let cool completely.
Whisk the egg yolks with the evaporated milk, sugar, vanilla, and salt
in a heavy-duty, nonreactive 4-quart saucepan. Add the butter. Set over medium
heat and stir constantly with a heatproof spatula, scraping the bottom and
corners of the pot. When the mixture starts to boil, adjust the heat so that it
boils actively but not furiously, and cook, stirring constantly, until golden
and thickened, 3 to 4 minutes. Off the heat, stir in the coconut and pecans.
Let cool completely.
Assemble the Cake
Put one cake layer on a cake plate. Spread a third of the filling over
the top of the cake, leaving a 1/4-inch border. Top with a second cake layer.
Spread with half of the remaining filling. Put the third cake layer on top and
cover it with the remaining filling. Leave the sides of the cake exposed. Serve
at room temperature.
Make Ahead Tips
The cake will keep in the refrigerator for up to 2 days. Let it come
back to cool room temperature before serving.
© PATYSKITCHEN. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write
Very mouth watering cake dear kak paty's!!!
ReplyDeletewah kak Paty sedapppp ni
ReplyDeleteSalam kenal.yummy betul kek ni akak
ReplyDelete