6 INCH GERMAN CHOCOLATE CAKE RECIPE RECIPES

Steps:

• Preheat oven to 350.
• Mix sugar in 1/2 cup boiling water. Mix sugar and butter and beat until light and fluffy. Beat in the egg yolks.
• Beat in the melted chocolate and vanilla. Stir flour together with baking soda and salt.
• Alternate adding the buttermilk and flour to eggs, butter and sugar mixture ending with the buttermilk.
• Blend together well, but do not over beat this. It's best to use a wire whisk for this.
• In a separate bowl, beat the egg whites with an electric mixer until they are at the stiff peak stage.
• Gently fold the egg whites into the cake batter. Do not beat this, just fold to blend them in.
• Place wax paper in the bottom of 2-9 inch pans. With either shortening or butter, grease the sides of the pans and i even grease the wax paper a little.
• Evenly divide the batter between the pans. Place in preheated 350 oven and bake for 30-35 minutes.
• Remove from oven and allow them to cool completely before turning them out of the cake pans.
• This cake can stick if you don't follow the instructions. I use the wax paper and grease the sides of the cake pans well and also allowing the to cool completely.
• For the frosting combine sugar, butter, milk and egg yolks in a heavy saucepan.
• Cook over medium heat, stirring constantly. Bring to a boil and cook for another 3 minutes, turn heat down and continue to cook and stir until it thickens.
• This will take about a total of 12 minutes. Add vanilla, coconut and chopped pecans.
• Place a cake layer on a cake plate. Spread frosting on just the top of that layer and then place the second layer on top of that.
• Pour the rest of the frosting right in the center of the top layer and then spread over the top of the cake.
• You don't need to frost the sides of this cake, but if some of the frosting runs over and go down the sides it's ok. As a matter of fact it will and it's all good.

Steps:

• Bake the cake: Heat oven to 350 degrees. Butter three 8-inch round cake pans. Line the pans with parchment and butter the parchment. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda and salt, and whisk to combine well. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 3 minutes. Scrape down the sides and bottom of bowl. Turn the mixer down to medium and add the eggs, one at a time, beating well after each addition, again scraping down the bowl as necessary. Beat in vanilla and melted chocolate until smooth. In a small bowl, combine coffee and yogurt.
• With the mixer on low, add half the flour mixture to the butter mixture, and mix to combine. Add the coffee mixture and mix to combine. Then add the remaining flour mixture, scraping the bowl one more time to make sure everything has been combined. Divide the batter between the prepared pans, smooth the tops and bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer cakes in the pans to a rack to cool for 5 minutes. Run a knife around the edges to loosen the cakes and invert them onto racks to cool completely.
• Meanwhile, prepare the filling: On two separate trays lined with parchment paper, toast coconut and pecans at 325 degrees, stirring occasionally, until coconut is deep golden brown and nuts are fragrant, about 5 to 10 minutes. Watch carefully — coconut and nuts can quickly turn from golden to burned. Remove from oven, roughly chop the pecans, and transfer both coconut and pecans to a large bowl.
• In a medium saucepan, cook evaporated milk, egg yolks, brown sugar and salt over medium heat, whisking at first and then stirring constantly, until the mixture has thickened enough to leave a line on the back of a wooden spoon, 5 to 7 minutes. Be careful not to let the mixture curdle. Lower the heat as necessary.
• Remove from heat and add the butter, stirring until it has melted. Add vanilla and stir to combine. Add the milk mixture to the coconut and pecans, stirring to combine. This mixture will thicken slightly as it cools.
• To assemble the cake, set one layer on a serving plate. Top with 1/3 of the coconut mixture. Repeat two more times, so the top of the cake is covered in coconut.
• If desired, finish with ganache: Heat heavy cream over medium heat until very hot. Place the chocolate in a medium bowl, and pour the hot cream over the chocolate. Let stand 5 minutes. Add salt and whisk until smooth. Let this mixture stand at room temperature, stirring occasionally, until it is thick enough to spread around the sides of the cake.