inside-out that chocolate german…

Inside-Out That Chocolate German

I found an intriguing version of that perennial favorite – German Chocolate cake – online. This “inside-out” version tucks the nut and coconut caramel “topping” in between three layers of chocolate cake and is frosted and “glazed” with chocolate ganache.

This German chocolate is not traditional for a number of reasons: (a) as mentioned, the nut and coconut mixture is on the inside, (b), there is no buttermilk in the cake, (c) the recipe calls for dulce de leche (caramelized sweetened condensed milk), and (d) the cake is not made from German chocolate (the brand name that gave the cake its name).  But, beyond these slight deviations, it’s essentially the same concept and overall effect.  Unfortunately, the cake was dry, so I modified he recipe with my own twist.

I am a dark chocolate devotee, so, I use my favorite dark chocolate cake recipe (“That Chocolate Cake” from The Essence of Chocolate Cookbook) and add a touch of almond extract.  This also simplifies the three layers with just two and one generously thick layer of filling.  The filling may seem like an overwhelming amount, but don’t worry, your guests will still be begging for more.

Inside-Out “That” Chocolate German

For cake layers
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
1 cup whole milk
1 teaspoon almond extract
1/2 cup canola oil
2 eggs, lightly beaten
1 cup boiling-hot water

For filling
7 oz sweetened flaked coconut
4 oz coarsely chopped pecans (1 cup)
14-oz can sweetened condensed milk
1 tablespoon vanilla

For glaze
2 1/2 sticks unsalted butter
10 oz fine-quality semisweet chocolate, finely chopped
3 tablespoons light corn syrup

Special equipment: 2 (9-inch) round cake pans

Inside Out German Chocolate Cake

Make cake layers:

Preheat oven to 350°F with a rack positioned in the center of the oven and oil cake pans.

1. Butter and lightly flour the baking pans. Sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt into the bowl of a stand mixer fitted with a paddle attachment. Add the eggs, milk, almond extract and canola oil and beat the mixture on medium until well incorporated. Scrape down the sides of the bowl.

2. With the mixer on low, add the boiling water, letting the mixture come together. It will be sloshy.

3. Divide batter among cake pans and bake for 20 to 35, or until a tester comes out clean.

4. Let the cakes completely cool before assembling

Make filling:
Reduce oven temperature to 325°F.

1. Spread coconut in a large shallow baking pan and pecans in another. Bake pecans in upper third of oven and coconut in lower third, stirring occasionally, until golden, 12 to 18 minutes. Remove pans from oven.
Stir in coconut, pecans, and vanilla and keep warm, covered with foil.

2. Place the unopened can of sweetened condensed milk in a large saucepan, or small stockpot. Pour enough water to completely submerge the can. Bring the pot, with the can completely submerged in water, to a boil. Turn the heat down and let the can simmer for 3 to 4 hours, adding water as need to ensure that the can remains covered with water the entire time. Let the can cool entirely before proceeding.

3. Empty the caramelized sweetened condensed milk into a large mixing bowl. Add the toasted coconut, toasted chopped pecans and vanilla and mix until well incorporated. If not immediately using, cover tightly with plastic wrap.

Make glaze while cake is baking:
Melt butter in a 3-quart saucepan. Remove pan from heat and add chocolate and corn syrup, whisking until chocolate is melted. Transfer 1 cup glaze to a bowl, reserving remaining glaze at room temperature in pan. Chill glaze in bowl, stirring occasionally, until thickened and spreadable, about 1 hour.

Assemble cake:
Put 1 cake layer on a rack set over a baking pan (to catch excess glaze). Drop the entire coconut filling by spoonfuls evenly over layer and gently spread with a wet spatula. Top with another cake layer and spread with remaining filling in same manner. Top with remaining cake layer and spread chilled glaze evenly over top and side of cake. Heat reserved glaze in pan over low heat, stirring, until glossy and pourable, about 1 minute. Pour glaze evenly over top of cake, making sure it coats sides. Shake rack gently to smooth glaze.

Chill cake until firm, about 1 hour. Transfer cake to a plate.

Cooks’ notes:
1. Cake keeps, covered and chilled, 3 days. Bring to room temperature before serving.
2. For easier handling when assembling cake, place bottom layer on a cardboard round or the removable bottom of a tart or cake pan.