Hi Bold Bakers! A German chocolate cake, ironically,
is a classic American cake. It is rich dark
chocolate with a filling of pecans and coconut
and fudge frosting on the outside. It is a
fantastic recipe for Valentine’s Day. Also
today is bonus video day thanks to my partnership
with GoodCook so after this video I want you
to go over to the GoodCook channel and watch
how you can make a no-bake white chocolate
and raspberry pie. Now as always the recipe
for this can be found on BiggerBolderBaking.com
and make sure you keep an eye on my website
because I've got tons of recipes over there.
Okay let’s get started with our very first
step. So here I have some bittersweet chocolate
you want something around 70% cocoa solids,
it’s really great for baking with. So add
that into your bowl. And then next we’re
going to add in a little bit of water. This
helps the chocolate melt. All you want to
do is pop this guy into the microwave until
your chocolate melts, you can also do this
step over a Bain-Marie. So there you go my
chocolate only took two minutes to melt, now
I'm gonna set this guy aside. There are a
few steps to this cake so we’re gonna take
it one at a time. It might seem like a lot,
but honestly once you taste this with all
the different layers, it’s absolutely incredible.
So I brought in my kitchen mixer because it’s
gonna do a lot of the heavy lifting. So here
I have some egg whites, now we have the egg
yolks separated and we’re gonna add those
in later, I'm gonna add this into my bowl.
And then all you want to do is just turn your
machine on to like a medium high and let these
whip up until stiff peaks form. So here is
a good baking tip. When your eggs are at room
temperature they whip up so much better so
leave them out before you start to make your
cake. So there you have it. They're only gonna
take around 304 minutes on high speed. Now
all you want to do is just transfer your egg
whites into a nice clean bowl. So that's step
two, I'm gonna set my egg whites over to the
side and we’re gonna use them in just a
minute, what I'm gonna do now is wipe out
this bowl and then we’re gonna mix up the
rest of our ingredients. So into your bowl
add in your room temperature butter. Turn
your machine onto a medium high speed again
and we're gonna let the butter cream before
we add in the sugar. When it’s looking nice
and loose and pale like this, we’re slowly
gonna stream in the sugar. Doing this step
a little bit slower and taking that little
bit of extra time really builds a fantastic
foundation for the base of your cake. Okay
this is doing its thing over here I'm just
going to ignore it for a minute and we’re
just gonna mix together our dry ingredients.
So add in some flour, baking powder, baking
soda, and a little salt. It’s always a good
baking rule just to mix up your dry ingredients
before you add them into the rest of your
mix, so you don't end up over mixing your
cake or your cookies or whatever you're making.
Everything is nice and combined so let's go
back into the machine. Here I have the yolks
that we separated from our eggs earlier, we’re
gonna add those in. Followed by a little of
vanilla extract. I love vanilla extract. Next
up the is the star of the show, our melted
chocolate, the reason that you melt this early
on is because it’s nice and cool now so
it’s really good to add in to the rest of
our ingredients. So just pour that in. Okay
so once your chocolate is in there we’re
gonna go in with a little bit of our flour,
and some of our buttermilk. At this point
you might want to turn the machine down medium
low. And once that’s combined add in the
rest of your flour, and the last bit of your
buttermilk you kind of do this in two additions.
Now you know my rule about over mixing flour
so we’re gonna turn this off, and the very,
very last thing we’re gonna do is fold in
our egg whites. So as you can see I'm using
a thin metal spoon to fold in my egg whites
now I always do this I was classically trained
and this is the way that you should do it
so you don't knock out all the lovely air
that you created. So something with a nice
thin edge is perfect. I know we’ve gone
thru a lot of steps but adding in those egg
whites will really make a difference really
lift your cake it just makes it really light.
Okay perfect, this is our cake done now let's
get it into our tins. So here I have two 9”
GoodCook cake pans, I have around 5 of these
I use them all the time they're really, really
useful also if you watch the next video you're
also gonna need it for that recipe. Make sure
you get yourself some of these and I'm gonna
put the link on my website of where you can
buy them. Divide your cake batter between
your two tins as evenly as you can. And then
with a spatula just level them out on top.
Sometimes I also like to give them a bit of
a shake just to get them really even. Okay
these are looking good now let's get them
into the oven. Bake your cake off at 350ºF/180ºC
for roughly 40-45 minutes. While that guy
is in the oven we’re gonna make our filling.
So here I have a GoodCook 2qt saucepan, a
nice little size pot. Into this I'm gonna
add some evaporated milk, butter, sugar, and
egg yolks. Then I'm gonna turn the heat on
to like a medium low heat and I'm gonna go
in with my spatula, and continue stirring
until this thickens up. So because there's
eggs in here it’s kinda like a custard,
so make sure you don't walk away from this
and let it simmer by itself you always want
to be stirring to stop those eggs from over
cooking. So we just want this mix to get really
warm we don't want bubbles to start forming
on the surface because we want to be careful
of our eggs, so once it gets nice and thick
like this, that’s gonna take you in and
around 10 minutes on a kind of medium low
heat. Okay perfect now what we’re gonna
do is turn off the heat, and into this we’re
gonna add toasted pecans, shredded coconut,
and some vanilla extract. Give those a stir
together and once it’s well combined set
it aside to cool down completely. So here’s
our cakes fresh out of the oven, they smell
amazing. So you can tell when you're baked
because you see they pulled away from the
edge of the tin, that's what you're looking
for also if you press down on top it’s firm
underneath your finger. I'm gonna set these
aside let them cool down and then we’re
gonna decorate our cake. So once your cake
is fully cooled, turn it out of the tin and
let's start to assemble it. First things first,
we have our coconut pecan filling and that's
gonna be the center of our cake. We're just
gonna put a nice big spoonful in the middle.
And then just give it a nice spread out. This
is a pretty easy cake to decorate. So just
in case you're wondering this is a really
big cake and it’s gonna feed a lot of people,
but if you wanted to make this recipe into
three 6” cakes, that will work really well
and you'll also get that lovely height. So
once you have your filling on there, go ahead
and lay on your second piece of cake. With
the flat side facing up. This just gives you
a lovely even surface to decorate on. I already
know just by touching this cake and the look
of it that it’s going to be really incredible.
I know it took a lot of steps but I really
think it’s gonna be worth it. So here I
have my chocolate buttercream frosting recipe,
you've seen me make this before, and I'm just
going to decorate my cake all over with this
frosting. A nice layer get it as even as you
possibly can. So for this cake I'm not actually
doing a crumb coat but you can if you want
to. Just spread it all over the top, as evenly
as you can and then down the sides. You wanna
make sure when you go to decorate your cake
that the filling isn’t coming out, that
you keep it inside because you don't want
that mixing up with your frosting. If you're
nervous about frosting you can always just
use the coconut filling to decorate it and
leave it naked because you will see a lot
of people do that. So our cake is looking
pretty good I saved around a third of filling
to put on the top of the cake. And just spread
it almost to the edge. So I had a little bit
of leftover frosting so I’m gonna pipe some
rosettes on the top just to kind finish it
off and make it look very professional. Rosettes
might be a little bit old school but I really
think they make this cake look so pretty.
Just look how gorgeous this cake is, it’s
probably going to feed around 14 people. This
is absolutely gorgeous but I know that all
the good stuff is on the inside so let’s
cut a big slice. So just look at that I know
this is one of our more labor intensive cakes
but just look how amazing that is, all the
different layers and that cake, that is some
good cake right there. So I worked pretty
hard making this and I'm dying to try the
cake. People are crazy about this cake. Coconut
and chocolate are like best friends in this
cake. German, American, whatever it is, it’s
absolutely delicious. So the fun doesn't stop
here you still have a bonus video to go watch
over on the GoodCook channel. Thanks so much
for watching and I’ll see you back here
really soon for more Bigger Bolder Baking.
