FRUIT FILLING
Makes about 2 cups
¼ cup (57 grams) unsalted butter
⅔ cup (133 grams) granulated sugar
4 large egg yolks (76 grams)
¾ cup (85 grams) chopped slivered almonds
¼ cup (32 grams) dried cranberries
¼ cup (32 grams) dried cherries
¼ cup (32 grams) chopped dried fi gs
¼ cup (32 grams) chopped dried apricots
3 tablespoons (45 grams) brandy
- In a medium saucepan, melt butter over
medium heat. Stir in sugar until combined. Whisk
in egg yolks until well combined; cook, stirring
occasionally, until mixture is very thick, 4 to
5 minutes. Remove from heat; stir in almonds
and all remaining ingredients. Cover with plastic
wrap, pressing wrap directly onto surface of fi lling.
Refrigerate until completely cool.
GERMAN CHOCOLATE CAKE
Makes 1 (9-inch) cake
Our German Chocolate Cake has melted
chocolate folded right into the batter and an extra
dose of cocoa powder. We decided there’s plenty
of room for both a Creamy Chocolate Frosting
and the Coconut-Pecan Filling. Piping a thick
border of frosting on the top allows our coconut-
pecan custard to pool without overfl owing.
1 cup (227 grams) unsalted butter, softened
1 cup (200 grams) granulated sugar
1 cup (220 grams) fi rmly packed light
brown sugar
4 large eggs (200 grams)
1 teaspoon (4 grams) vanilla extract
2½ cups (313 grams) all-purpose fl our
¼ cup (21 grams) unsweetened cocoa powder
½ teaspoon (2.5 grams) baking powder
½ teaspoon (2.5 grams) baking soda
½ teaspoon (1.5 grams) kosher
salt
1½ cups (360 grams) whole
buttermilk
6 ounces (175 grams) sweet
baking chocolate, melted
and cooled
Creamy Chocolate Frosting
(recipe follows)
Coconut Pecan Filling (recipe follows)
Garnish: fl aked coconut, chopped pecans
- Preheat oven to 350°F (180°C). Butter and
fl our 2 (9-inch) round cake pans.
2. In the bowl of a stand mixer fi tted with the
paddle attachment, beat butter and sugars
at medium speed until fl uff y, 3 to 4 minutes,
stopping to scrape sides of bowl. Add eggs, one
at a time, beating well after each addition. Beat
in vanilla.
3. In a medium bowl, whisk together fl our, cocoa,
baking powder, baking soda, and salt. With
mixer on low speed, gradually add fl our mixture
to butter mixture alternately with buttermilk,
beginning and ending with fl our mixture, beating
just until combined after each addition. Stir in
melted chocolate until combined. Divide batter
between prepared pans, smoothing tops with an
off set spatula.
4. Bake until a wooden pick inserted in center
comes out clean, 40 to 45 minutes. Let cool
in pans for 10 minutes. Remove from pans, and
let cool completely on wire racks.
5. Place 2 cups Creamy Chocolate Frosting in
a piping bag fi tted with a medium open star tip
(Wilton No. 4B). Pipe a thick border around
top edge of fi rst cake layer. Using an off set
spatula, spread half of chilled Coconut Pecan
Filling inside piped border. Top with remaining
cake layer. Pipe Creamy Chocolate Frosting
in a swirl pattern around top edge of cake
layer, and spread remaining Coconut Pecan
Filling inside border. Spread remaining Creamy
Chocolate Frosting on sides of cake. Garnish
with coconut and pecans, if desired.
CREAMY CHOCOLATE FROSTING
Makes about 4 cups1 cup (227 grams) unsalted butter, softened
¼ cup (21 grams) unsweetened cocoa powder⅔ cup (160 grams) sour cream
5 cups (600 grams) confectioners’ sugar- In the bowl of stand mixer fi tted with the
paddle attachment, beat butter at medium
speed until smooth and creamy, about
2 minutes. Add cocoa, and beat at low speed
until combined. Beat in sour cream until
smooth. With mixer on low speed, gradually add
confectioners’ sugar, beating until smooth and
creamy.
COCONUT PECAN FILLING
Makes about 4 cups1 cup (200 grams) granulated sugar
1 cup (247 grams) evaporated milk
½ cup (113 grams) unsalted butter, softened
3 large egg yolks (57 grams)
¼ teaspoon kosher salt
1½ cups (180 grams) packed sweetened fl aked
coconut
1 cup (113 grams) chopped pecans*
2 teaspoons (8 grams) vanilla extract- In a medium saucepan, whisk together sugar,
evaporated milk, butter, egg yolks, and salt until
smooth. Cook over medium heat, whisking
frequently, until mixture has thickened and
coats the back of a spoon, 10 to 12 minutes. - Remove from heat, and stir in coconut,
pecans, and vanilla. Cover and refrigerate for at
least 2 hours or up to 3 days.
*We used Sunnyland Farms Raw Georgia Pecan
Halves.