Chop pecans. 
Toast pecans for 5 mins. 
Cool cakes in pans 10 mins before inverting on to cooling racks to cool completely. 
Melt chocolate in hot cream, stirring until combined & glossy. 
Whip chocolate ganache until fluffy. 
Dissolve sugar and melt butter with evaporated milk & egg yolks. 
Stirring constantly, cook over MED heat until a light butterscotch colour, and thickened. 
Stir in vanilla extract & dark rum. 
Mix in sweetened flaked coconut. 
Mix in toasted pecans. 
Allow Coconut-Pecan Frosting to cool. 
Spread Coconut-Pecan Frosting on to first (bottom) cake layer. 
Spread Coconut-Pecan Frosting on to bottom layer. 
Frost Whipped Chocolate Ganache over middle (2nd layer of cake. 
Fill in gaps between layers, and frost a thin layer (crumb coat) around sides and top circumference of the cake. 
Frost 2nd coat a bit thicker than first, smoothing out the sides with a pastry scraper. 
Spread top with Coconut-Pecan Frosting. 
Spread top of cake with Coconut-Pecan Frosting, 1/8 inch from edge. 
Pipe a scalloped border of Whipped Chocolate Ganache around the top circumference. 
Chill finished cake at least 1 hour, and up to a week.
German Chocolate Cake
Rich, moist, and velvety layers of chocolate cake, filled & crowned with oh so decadent and butterscotchy Coconut-Pecan Frosting, and enrobed in Whipped Chocolate Ganache.
Servings12 slices
Prep Time10 mins
Cook Time25 mins
Passive Time5 hours
Ingredients
Chocolate Cake
- 2cups all-purpose flour
- 2cups baker’s sugar
- 1-1/2cups buttercut into 1/2 inch cubes
- 3/4cup buttermilk
- 3/4cup whole milkor 2% milk
- 1/3cup cocoa powdersift if lumpy
- 3 large eggs
- 1-1/2tsp vanilla extract
- 1tsp baking soda
- 1/2tsp kosher salt
- Vegetable shortening & flour for dusting pans
Coconut-Pecan Frosting
- 2-1/2cups sweetened flaked coconut
- 2cups pecanschopped
- 1-1/2ounce cups evaporated milk12can
- 1-1/2cups baker’s sugar
- 1-1/2cups butter
- 6 large egg yolkslightly beaten
- 2tsp dark rumoptional
- 1tsp vanilla extract
Whipped Chocolate Ganache
- 1lbs semisweet chocolate chipsgood quality (or good chocolate chopped into small pieces)
- 2cups heavy whipping cream
Instructions
Prepare Chocolate Cake:
- Preheat oven to 350 degrees.
- Grease the sides and bottoms of three 8-inch round cake pans with vegetable shortening. Line the bottoms with an 8-inch parchment round and lightly grease the parchment then dust the pans with flour. Set aside.
- In the bowl of a stand mixer, whisk together: all-purpose flour, baker’s sugar, cocoa powder, baking soda, and kosher salt.
- Outfit stand mixer with the paddle attachment. Add cubed butter to flour mixture, mix on MED speed for 2 minutes, or until the mixture is crumbly and resembles wet sand.
- With mixer still on MED, add eggs one at a time, mixing until fully incorporated after each egg, add milk, buttermilk, and vanilla extract, mix until just mixed.
- With a rubber spatula, scrap down the sides and bottom of the bowl.
- Increase speed to MED-HIGH, and beat for 2 minutes longer. The batter may have a ‘curdled’ appearance (this is normal, and represents the bits of butter that will melt into the batter, assuring a silky moist cake).
- Using a kitchen scale, evenly divide cake batter amongst the grease and floured cake pans.
- Bake cakes on the center rack in your preheated 350 degrees oven for 25 minutes, or until a wooden skewer or toothpick comes out clean when inserted into the center of each cake. While the cakes bake, start the chocolate ganache.
- Transfer cake pans to a wire cooling rack, and cool in pans for 10 minutes (the sides of the cakes will have shrunk and pulled away from the sides of the pans. Invert pans on to wire racks, and allow cakes to cool completely (about 40 mins.)
- Carefully place each layer on to 8” round cake boards, wrap with plastic wrap, and refrigerate at least 1 hour to chill. Meanwhile, prepare Coconut-Pecan Frosting.
Prepare Whipped Chocolate Ganache:
- Place chocolate chips in a large bowl.
- In a microwave-safe measuring cup or bowl, heat the heavy whipping cream on HIGH for 2 minutes, or until hot to the touch, pour over the chocolate chips, and stir with a rubber spatula until the chocolate has melted completely, and the chocolate/cream mixture is smooth and glossy.
- Set aside, and stir from time to time, scraping the solidified ganache from the sides of the bowl, incorporating fully. The ganache will thicken to a custard consistency (about 3 hours).
- Transfer chocolate ganache to the bowl of a stand mixer outfitted with the paddle attachment.
- Beat on MED-HIGH until velvety thick, fluffy & light in colour. Cover with plastic wrap, and set aside in a cool place until ready to assemble cake.
Prepare Coconut-Pecan Frosting:
- Evenly spread chopped pecans on to a aluminum foil lined baking sheet, toast in a 350 degrees oven for 5 minutes.
- Transfer toasted pecans to a small bowl to cool. Allow to cool for 20 minutes.
- To a heavy 3-quart saucepan, stir together: evaporated milk, baker’s sugar, butter, and lightly beaten egg yolks. Mix to dissolve sugar.
- With a rubber spatula, stirring constantly, heat over MED heat for 5 minutes to melt the butter.
- Stirring constantly, continue to cook over MED heat for 15 minutes - being sure to scrape the bottom and sides of the pan. The egg/milk mixture will thicken to the consistency of custard, and will be a light butterscotch in colour.
- Immediately remove saucepan from the heat, and stir in vanilla extract and dark rum. Mix in sweetened flaked coconut and toasted pecans.
- Transfer mixture to a clean bowl.
- Set aside and allow to cool and thicken - giving the mixture a stir from time to time (about 1 hour). Keep covered until ready to assemble cake (the frosting can be made the day or two before assembling the cake, and kept refrigerated; allowing it to set out for 1 hour to soften before using).
- Assemble the German Chocolate Cake:
- Unwrap plastic wrap, and carefully peel off parchment round from first cake layer, and place TOP-UP on to a cardboard cake round.
- If using, center cake & cake round on to a cake carousel.
- Measure out 1-1/3 cup of Coconut-Pecan Frosting centered on top of first layer. Using a offset spatula, spread frosting from center-out to 1/8 inch from the edge of the layer (the frosting should be approximately 1/4 inch thick).
- Unwrap plastic and parchment from second layer, place cake TOP-DOWN on to frosted first layer.
- Measure out 1-1/3 cup Whipped Chocolate Ganache in the center of the 2nd cake layer. As previously instructed, using a offset spatula, spread ganache from center-out to 1/8 inch from the edge of the layer (the whipped ganache should be approximately 1/4 inch thick).
- Center the top cake layer on top of the middle layer.
- Filling the gaps between the layers, with an offset spatula, spread a thin ‘crumb coat’ layer of Whipped Chocolate Ganache from the BOTTOM-UP, all around the sides of the cake, ending on the outer circumference of the top of the cake.
- Refrigerate cake for 30 minutes to set the ganache ‘crumb coat’, readying the cake for the next layer of ganache.
- Place the crumb coated cake onto a cake drum (as pictured) or a cake server. And onto a cake carousel (if using).
- As before, spread a tad thicker layer of Whipped Chocolate Ganache from the BOTTOM-UP, all around the sides of the cake, ending on the outer circumference of the top of the cake. Using a cake scraper, smooth out the sides of the cake, filling any empty spots (if necessary) with more ganache as needed. There is no need to frost the top of the cake with the Whipped Chocolate Ganache.
- Return cake to the refrigerator, and chill 30 minutes.
- Measure out 1-1/3 cup of Coconut-Pecan Frosting centered on top of the cake. Using an offset spatula, spread frosting from center-out to 1/8 inch from the edge of the layer (again, the frosting should be approximately 1/4 inch thick).
- Lastly: Fill a pastry bag outfitted with a medium star pastry tip with remaining Whipped Chocolate Ganache (you should have approximately 1-1/2 cups of ganache).
- Holding at a 45 degree angle, place pastry tip at the outer edge of the circumference of the cake, slightly overlapping the edge of the Coconut-Pecan Frosting, gently squeeze pastry bag, lifting up slightly, then down, releasing pressure to form an inch-long tail. Repeat to create a scalloped border around the top of the cake.
- End the final scallop my pulling the tip under the first scallop to close the end.
- Refrigerate cake for at least one hour to set the whipped ganache. Keep refrigerated until an hour before serving, giving the cake an hour to come to the perfect serving temperature.
- The cake will keep fresh refrigerated up to one week, and two days at room temperature, or one month frozen. If freezing, defrost cake in the refrigerator overnight, again, removing from the refrigerator an hour before serving. Enjoy! Serves 12.
Passover - Chocolate-Dipped Coconut Macaroons
Double or triple this recipe for a very welcoming Passover hostess gift, or to give as parting gifts.
Servings20 macaroons
Prep Time5 mins
Cook Time18 mins
Passive Time1 hour
Ingredients
- 3cups shredded coconut
- 3 large egg whites
- 2/3cup baker’s sugarsuperfine
- 2tbsp potato starchPLUS 1 tsp (or cornstarch*)
- 1-1/2tsp vanilla extract
- 1tsp coconut extractoptional
- 1/2tsp kosher salt
- 1-1/2cups semisweet chocolate chips
Instructions
- In a large bowls toss thoroughly to combine, shredded coconut, potato starch (or cornstarch, if using), baker’s sugar, and kosher salt. Set aside.
- In a medium-size bowl, whisk together egg whites, vanilla extract, and coconut extract until foamy (about 20 seconds).
- Stir in egg whites mixture into coconut mixture until thoroughly combine.
- Tightly cover with plastic wrap and set aside for 1 hour, allowing coconut to soften. Give it a good stir every 20 minutes.
- Preheat oven to 325 degrees. Line one 1/2-sheet pan with parchment paper.
- Give the macaroon batter another stir.
- Using a medium size (1-1/2 ounce) scoop, scoop macaroon batter onto the parchment-lined sheet pan one apart.
- Bake in a preheated 325 degree oven for 18 minutes, or until the tops and bottom are golden brown.
- Let cool on sheet pan 5 minutes, then transfer the coconut macaroons to a cooling rack to cool completely (about 40 minutes).
- Line a sheet pan with parchment, set aside.
- In a microwave-safe bowl, in increments of 20 seconds, microwave (on HIGH) to melt chocolate chips (about 1-1/2 to 2 minutes total), stirring in between. When most of the chops have melted, and only some lumps remain, stop using the microwave, and stir to finish melting.
- Holding the top of the cooled coconut macaroon, gently dip the bottom into melted chocolate, pressing to coat up the side 1/4 inch. Gently wipe of an excess chocolate with a rubber spatula. Set dipped macaroon onto the parchment-lined sheet pan.
- Repeat with all macaroons. Microwave chocolate for 20 seconds, if it starts to thicken.
- Transfer any remaining melted chocolate to a disposable pastry bag or zipper bag. With a pair of scissors, cut the tip just enough to allow chocolate to easily pipe a thin line.
- In a back and fourth zigzag motion, using slight pressure, pipe a drizzle over tops of the coconut macaroons with melted chocolate.
- Allow chocolate to set at room temperature for 3 hours, or set in refrigerator 10 minutes.
- Store in an airtight container. Keeps for a week.
- Makes 20 2-1/2 inch coconut macaroons.
Recipe Notes
*Cornstarch During Passover
The Rabbinical Assembly, the governing body for the Conservative movement of Judaism, declared in 2016 that kitniyot, which encompasses legumes (such as peanuts, beans and peas), rice, and corn, are kosher for Passover.
The Ultimate Everything Chocolate-Chip Cookie
These are the cookies Santa wants for Christmas!
Servings62 cookies
Ingredients
- 5cups all-purpose flourunsifted
- 2cups buttersoftened
- 4 large eggsroom temperature
- 4cups semisweet chocolate chips
- 2cups white chocolate chips
- 2cups butterscotch morsels
- 1-1/2cup unbleached granulated sugar
- 1-1/2cup light brown sugar(firmly packed)
- 1-1/2cups pecansroughly chopped
- 1-1/2cups walnutsroughly chopped
- 1-1/2cup dried cranberries
- 1cup sweetened flaked coconutpacked
- 3tsp vanilla extract
- 2tsp baking soda
- 2tsp kosher salt
- 1/2tsp instant espresso powder(optional - the scant amount of espresso powder enhances the chocolate flavor without adding a coffee flavor)
Instructions
Recipe Notes
These petite two-bite versions are excellent for tea, parties, small goodie bags, or for when you need to share with a group.
2-ounce ice cream scoop and 1-ounce cookie scoop yields a 3”x1” inch cookie, and a 2-1/2”x1/2” inch cookie (respectively).
To Prepare Tea Sized Cookies
Prepare the Cookie Dough.
Follow the ‘Bake the Cookies’ Steps 1 & 2.
Step 3: Using a 1-ounce cookie scoop (see size difference in the photo), scoop cookie dough on to parchment-lined 12” x 15-1/2” sheet pan 2 inches apart.
Each sheet pan holds 12 cookies (4 cookies lengthwise, 3 across).
Step 4: Bake at 350 degrees for 8 minutes, remove sheet pans from oven and allow to cool on sheet pan 5 minutes, then transfer cookies to a wire rack to cool completely.
Continue with Steps 5 & 6.
Makes 124 2-1/2” x 1/2” cookies.
Variation: Tropical-Chip Cookie
Follow the recipe for ‘The Ultimate Everything Chocolate-Chip Cookies, but replace all of the chips, fruit, and nuts for the following cookie dough mix-ins.
4 cups white chocolate chips, 3 cups diced candied dried pineapple chunks, 3 cups chopped macadamia nuts, 2 cups butterscotch morsels, 1-1/2 cups sweetened flaked (not shredded) coconut, 1-1/2 cups dried cranberries or diced dried mango, and add 1 tsp rum flavoring extract when adding the vanilla (in addition to the vanilla extract in the recipe).