Layers of vanilla cake, decadent Chocolate Ganache, and Coconut-Pecan Filling make these Blonde German Chocolate Cakes a delectable dessert to serve at teatime. Pictured with our Orange-Vanilla Shortbread Cookies.
Blonde German Chocolate Cakes
Serves: 15
In lieu of chocolate layers, vanilla ones serve as an equally scrumptious base for the classic components of German chocolate cake.
Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ¾ teaspoon vanilla extract
- 2 large eggs, room temperature
- 1½ cups cake flour
- 1½ teaspoons baking powder
- ¼ teaspoon fine sea salt
- ½ cup whole milk, room temperature
- German Chocolate Ganache (recipe follows)
- Coconut-Pecan Filling (recipe follows)
- Garnish: toasted chopped pecans and unsweetened grated coconut
Instructions
- Preheat oven to 350°. Spray a 15¼×10¼-inch rimmed baking sheet with cooking spray. Line with parchment paper and spray again.
- In a large bowl, beat together butter and sugar until light and fluffy, approximately 3 minutes. Beat in vanilla extract and eggs, one at the time, beating well after each addition.
- In a medium bowl, whisk together flour, baking powder, and salt until combined. With mixer at low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating until incorporated.
- Using an offset spatula, spread batter into prepared baking sheet, smoothing top. Lightly tap pan on countertop to level batter and reduce air bubbles.
- Bake until edges of cake are golden brown and a wooden pick inserted in center comes out clean, 15 to 17 minutes. Let cool completely in pan.
- Using a sharp knife, cut cake in thirds lengthwise, and then cut in half widthwise.
- Place cake rectangles in a single layer on a cutting board. Spread an even layer of German Chocolate Ganache onto each cake rectangle. Place board with layers in freezer for ganache to become firm, approximately 15 minutes.
- Spread an even layer of Coconut-Pecan Filling over German Chocolate Ganache on each cake rectangle.
- Stack cake rectangles in pairs to create 3 (2-layer) cakes. Place board with cakes in freezer for an additional 10 minutes.
- Using a long serrated knife in a gentle sawing motion, trim and discard rough sides and ends of cakes so that whole cakes are even. Cut each cake widthwise into 5 rectangles.
- Garnish with pecans and coconut, if desired.
Notes
Make-Ahead Tip: Cakes can be baked and assembled a day in advance, placed in a single layer in an airtight container, and refrigerated. Let come to room temperature before serving.
German Chocolate Ganache
Serves: approximately ½ cup
With only two simple ingredients, this ganache is easy to prepare. Opt for gently heating the cream on the stovetop as the recipe directs, however, rather than in the microwave oven.
Ingredients
- ½ cup heavy whipping cream
- 1 (4-ounce) bar German’s Chocolate, finely chopped
Instructions
- In a small saucepan, heat cream over medium-low heat until cream is steaming hot with bubbles appearing around edge of pan.
- Place chocolate in a medium heatproof bowl. Pour hot cream over chocolate and let sit until melted, approximately 1 minute. Stir together with a spoon until mixture is smooth and creamy. Refrigerate until ganache cools, thickens, and is a spreadable consistency, checking and stirring frequently.
Coconut-Pecan Filling
Serves: Approximately 4 cups
This iconic nutty filling is decadent enough to eat by itself, but it is especially good when paired with the other elements of our Blonde German Chocolate Cakes.
Ingredients
- ½ cup unsalted butter
- ½ cup packed dark brown sugar
- ½ cup granulated sugar
- 3 large egg yolks
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
- ⅛ teaspoon fine sea salt
- 1½ cups unsweetened, grated coconut
- 1 cup chopped toasted pecans
Instructions
- In a medium saucepan, cook together butter, sugars, egg yolks, milk, vanilla extract, and salt over low heat until thickened, 10 to 12 minutes, stirring constantly. Remove from heat and stir in coconut and pecans. Let cool completely to room temperature before using.
