Thursday, January 20, 2011

Kitchen Adventure: German Chocolate Cake with Coconut-Pecan Filling

Today's the annual potluck for the German programs at work. This is the third one I've attended and it definitely lends itself to my goal of cooking through the entire Baking Illustrated cookbook.  I chose the German Chocolate cake with Coconut-Pecan Filling (dur!) for this year's potluck.
No frosting!
 More pictures and a review of the recipe after the jump!

Most chocolate cakes you just stick the cocoa powder in with the dry ingredients. This recipe was a little different. You combine the cocoa powder with some instant coffee or espresso powder and then pour boiling water into it.

Stirred until smooth, and cooling to room temperature.

While the cocoa mixture is cooling, you beat the butter to a creamy shiny state.

Shiny and smooth.

Time to add the sugar, eggs and vanilla.

It's a perfect sunny yellow color!

After the pretty sunny yellow color is achieved, it's time to add the cocoa mixture and dry ingredients alternately. Beat the last incorporation until it looks satiny and then evenly distribute them into two 8" rounds.

Bake little cakes! Bake!

Cooling to prepare for the filling

While waiting for the cakes to cool, the filling is prepared and then allowed to cool.

Each cake is cut in half to form four layers.
Each layer gets a cup's worth of filling between it.

Assembled and ready to be cut up and eaten!

I rather enjoyed baking this recipe because it used a different technique to incorporate the chocolate into the cake.  It produced a relatively strong chocolate flavor with a delicate crumb that wasn't too dry, which can be a problem with chocolate cakes.  I'm not a big fan of coconut, so I personally thought the coconut flavor overwhelmed the chocolate cake. The toasted pecan flavor was mild, and ultimately they just provided a crunchy texture to the cake.  Next week's recipe? Probably French bread. Stay tuned!

Did you have a piece of this cake? Did you love it or hate it? Leave a comment below!