Interesting.... as the birthdays in my group drop off and the temperatures pick up, the kitchen shuts down (and the grill heats up, for the Friday Grill Outs) at my house. September brings a slew of birthdays and some cooler weather (at least in theory) and new motivation for me. I love fall, I love the fall produce and the cooler temperatures, but not the hayfever......
Anyway, to celebrate some recent birthdays, I revisited German Chocolate Cake (by request) and did several things differently this time - the cake has a rich black color (it isn't soot, I promise) and the filling and ganache are very tasty. Try this one and see what you think.
German Chocolate Cake
1 1/2 cups flour
1 1/2 cups sugar
3/4 cup dutch process cocoa powder (I used the Hershey's Special Dark)
1 t baking powder
1 t baking soda
1/2 t salt
1/2 cup whole milk
1/3 cup buttermilk
1/2 cup unsalted butter, melted
1 large egg
2 egg yolks
1 T vanilla
1/8 t almond extract
1 cup boiling water
Preheat the oven to 350F. Generously butter two 9" round cake pans.
Sift all dry ingredients together and set aside. Mix the butter, milks, eggs and extracts. Slowly add the dry ingredients into the wet. Mix in the water last - this will make the batter very thin. Split the batter between the two cake pans and bake at 350F for 25 minutes.
Coconut-Nut Filling
1 can sweetened, condensed milk
2 cups shredded coconut
1 cup chopped walnuts
3 T vanilla
Stir ingredients in a pan over low heat until milk carmelizes
Chocolate Ganache Glaze
1 pkg chocolate chips (Nestle minis melt very well)
1 1/4 cups unsalted butter
3 T light corn syrup
1 t vanilla
Melt butter and chocolate until smooth, stir in vanilla and corn syrup, whisking until smooth. Cool slightly before using.
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