In my previous post, I told you about regrets. Well, in thinking about that regret, there was also the regret of my wedding cake. While it was not a tragic as missing the luncheon, it was something that I should not have settled for. After all, at that time, I was pretty well know as a great cake baker. Don’t get me wrong, it was a stunningly beautiful cake, complete with sugar orchids and pulled sugar bows. The actual cake…not so good, it had the distinct flavor of baking soda. Although we saved the top to have on our anniversary, it lost its freezer home about 7 months into the year (I’ll just leave it at that). Besides, it wasn’t a good cake so I didn’t feel a sad sense of loss.
This year, 2o years late, I decided to make the cake that I should have sought out for my wedding…German Chocolate Cake with Coconut Pecan Filling, Covered in Ganache and decorated with fresh fruit. Actually, I made a 6″ version..5 tiers would have been too much:)
German Chocolate Cake Layers
Makes 2 six inch cake layers
2 oz. bittersweet chocolate, chopped
¼ cup boiling water
2 eggs, separated
1 cup flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup sugar
1 teaspoon vanilla extract
½ cup buttermilk
2 tablespoons sour cream
Coconut Pecan Filling, recipe below
Chocolate Ganache, recipe below
Fresh Fruit(grapes, strawberries, kiwi, berries, figs)
Preheat oven to 350 degrees. Prepare 2 six inch round pans by lining the bottoms with parchment and buttering the sides, set aside. Place chopped chocolate in a small bowl, pour boiling water over chocolate and allow to stand for 1-2 minutes. Stir until chocolate is completely melted. Set aside and allow to cool. Sift flour, baking powder and salt together and set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks one at a time until well blended. Add melted chocolate and vanilla extract and mix well.
Stir buttermilk and sour cream until well blended. Alternately add flour mixture and buttermilk mixture to the chocolate mixture, beating well after each addition. In a small bowl, beat egg whites until stiff peaks form. Fold whipped egg whites into cake batter. Divide evenly into the baking pans.
Bake for 30-35 minutes. Insert toothpick in center to check for doneness. Remove from pan and cool on wire rack. When completely cooled, remove parchment and split cakes into two layers each.
For cake assembly, place a small dab of ganache on a 6″ cardboard round, top with a cake round(cut side up), and spread with 1/3 of the coconut pecan filling. Repeat with remaining layers and filling, ending with a cake layer…You will have four cake layers and three filling layers. Using an offset spatula, frost cake with ganache. Transfer cake to a plate and top with fresh fruit.
Coconut Pecan Filling
2 egg yolks
¾ cup evaporated milk
2 teaspoons vanilla extract
¾ cup sugar
6 tablespoons unsalted butter
1 cup sweetened coconut
1 cup chopped pecans
In a bowl, beat egg yolks, evaporated milk, vanilla extract and sugar until well blended. Transfer mixture to a saucepan and add butter. Heat on low, stirring constantly, until mixture thickens. Remove from heat and stir in coconut and pecans. Allow to cool completely before filling cake layers.
12 oz dark chocolate, chopped
1 cup heavy whipping cream
1 tablespoon light corn syrup
1 tablespoon Grand Marnier
1 teaspoon vanilla extract
2 tablespoons unsalted butter
In a large bowl, combine chocolate, corn syrup, Grand Marnier, and vanilla. In a saucepan, heat whipping cream until simmering. Pour over chocolate mixture and stir to make sure that all chocolate in submerged in hot cream. Allow to stand for 3-4 minutes and then stir until smooth and shiny.(If this is your first time making ganache, don’t let the initial look scare you. Continue stirring, it will blend to make a beautiful shiny frosting.) Add butter and stir until completely melted and blended. Pour mixture through a fine strainer to make completely smooth. Allow to cool and thicken for at least 4 hours.