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
  1. Preheat oven to 350°. Spray a 15¼×10¼-inch rimmed baking sheet with cooking spray. Line with parchment paper and spray again.
  2. 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.
  3. 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.
  4. Using an offset spatula, spread batter into prepared baking sheet, smoothing top. Lightly tap pan on countertop to level batter and reduce air bubbles.
  5. 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.
  6. Using a sharp knife, cut cake in thirds lengthwise, and then cut in half widthwise.
  7. 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.
  8. Spread an even layer of Coconut-Pecan Filling over German Chocolate Ganache on each cake rectangle.
  9. Stack cake rectangles in pairs to create 3 (2-layer) cakes. Place board with cakes in freezer for an additional 10 minutes.
  10. 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.
  11. 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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/blonde-german-chocolate-cakes/