German Chocolate Cake Without Nuts and Ganache Frosting

This is how I like my German Chocolate Cake - no nuts, and frosted with chocolate ganache.  After doing some research, this recipe is mostly based on the version from Joy of Cooking, but with my own little tweaks. Of course, if you like nuts in your german chocolate cake - you can definitely add the pecans back in! 

I also learned that German Chocolate Cake isn't technically from the Germans, it was just a type of sweet chocolate invented by a man named German. :) I think the cake is sweet enough though so my choice was to use dark chocolate (about 58% cacao) instead. Trader Joe's sells their Pound Plus (17.6 oz) Belgian baking chocolate for $4.99 and it works great!

This recipe may look long, but it's worth it! I tried to break out the steps as much as possible for this one :) I hope you enjoy!

German Chocolate Cake: dark chocolate, butter, cake flour, sugar, eggs, vanilla, buttermilk, salt, coffee, evaporated milk, sweetened coconut, heavy cream, baking soda

German Chocolate Cake Recipe
2 9-inch round layers

• Group A
• 2 1/4 cups sifted cake flour (make sure you measure after you sift)
• 1 tsp baking soda
• 1/2 tsp salt

• Group B
• 4 oz dark baking chocolate, finely chopped
• 1/2 cup warm coffee (I use strong french-pressed coffee)
• 1 tsp vanilla

• Group C
• 1 cup buttermilk (I used reduced-fat buttermilk and think it's just as good, but you can use regular)
• 1 cup (2 sticks) unsalted butter (I start with cold butter from the fridge)
• 1 3/4 cups (350 grams) sugar 
• 4 large egg yolks (save the egg whites, you'll use them later)

• Group D
• 4 large egg whites
• 1/4 tsp cream of tartar
• 1/4 cup (50 grams) sugar

1. PREPARATION
• Preheat the oven to 355, you'll reduce this to 350 to bake at as soon as you put the pans in. The extra 5 degrees helps to ensure your cake starts baking from the start at 350.
• Have all the ingredients at room temperature, with the exception of butter if you're using a stand mixer. I've found that this helps to ensure the butter doesn't break.
• Grease and flour 2 9x2inch round cake pans, or line the bottoms with parchment paper. I don't recommend lining the sides with parchment as these can cause the cake to bake unevenly.
• If you use parchment, save the scraps to use while frosting later.
   
2. GROUP A: DRY INGREDIENTS
• Whisk together sifted cake flour, baking soda and salt until thoroughly blended
   
3. GROUP B: MELTING THE CHOCOLATE
• Bring a small saucepan of water to a simmer.
• Combine chopped chocolate and coffee in a heatproof bowl that will fit on top of your saucepan.
• Place the bowl on the saucepan and stir until the chocolate is melted and smooth.
• Stir in vanilla
• Remove bowl from saucepan and set aside
   
4. GROUP C: MAKING THE BATTER
• Have buttermilk measured and ready to go on the side
• Cut cold butter into 1 inch chunks.
• Using a stand mixer with a flat beater, beat butter until creamy and pale.
• On high speed, gradually add 1 3/4 cup sugar (about 1/4 cup at a time) and beat until light and fluffy.
• Beat in 1 egg yolk at a time until all 4 are incorporated.
• On low speed, add in the melted chocolate mixture and beat until just incorporated.
• Add flour mixture in 3 parts, alternating with the buttermilk in 2 parts
• Beat until smooth and make sure to scrape the sides down as appropriate.
• Transfer all of the mixture into a large, wide bowl. You'll use this to fold the meringue in later.
   
5. GROUP D: MERINGUE
• Use a clean mixer bowl with a flat beater, beat egg whites and cream of tartar on medium speed until soft peaks form.
• Gradually add 1/4 cup sugar and beat on high speed.
• Beat until peaks are stiff but not dry.
   
6. C+D: FINISHING THE BATTER
• Use a rubber spatula to fold in 1/4 of the meringue into the chocolate batter mix.
• Fold in remaining meringue.
   
7. BAKING
• Divide batter among pans and spread evenly across the tops. I generally measure both pans on a scale to ensure they are equal.
• Bake until toothpick inserted into the center comes out clean, about 25-30 minutes
• Let cool in pan for at least 10 minutes before removing from pan.
   
8. COOLING
• Lightly spray cooling rack with baking spray.
• Run a thin knife around edge of pan, invert on to a cooling rack, peel off parchment paper, and turn the cake right side up to cool.
• Wait till cakes completely cool before frosting.
   
9. ASSEMBLING THE CAKE
• Start this process only after cakes and filling have cooled.
• Cut each cake into 2 halves, using a rimless baking sheet or flexible cutting board (reserved for baking only) to help remove the layers.
• Split filling into 3 batches (I measure this on a scale to make sure it's even)
• Starting with the 1st layer on a 10 inch cake round, use the 1st batch of filling and spread evenly across the cake. Leave about a 1/3 inch edge as the filling will push out when you add on the additional layers. 
• Repeat with next 2 layers of cake. Place the 4th cake layer on top.
• Trim the edge of the cake with any uneven edges. Doesn't have to be perfect as the edges will get covered with ganache later.
   
10. FROSTING THE CAKE
• Place your parchment pieces around the bottom edge of the cake to protect the cake round.
• Pour a little ganache on to the top of the cake, just to create a thin smooth layer to cover any crumbs. Use a spatula to help smooth out if necessary. Let cool for a couple minutes to set.
• Make sure the remaining ganache is nice and smooth, but viscous (this will make sure it creates a thick layer), reheating over the saucepan if necessary.
• Pour remaining ganache onto the cake slowly, positioned right above the middle. Let the ganache drip over the edges.
• Go back and smooth out the edges so that the sides are frosted. Don't touch the top as this should be smooth!
• Next time, I plan to add chocolate sprinkles on the sides of the cake too.

Coconut Filling Recipe (Nuts Optional)

About 3 1/4 cups

• Group A
• 1 cup sugar
• 1 cup evaporated milk (you can also use heavy cream)
• 3 large egg yolks, beaten together
• 1/2 cup (1 stick) unsalted butter, cut into small pieces
• 1/8 tsp salt
• 1/2 tsp vanilla
   
• Group B
• 1 2/3 cups flaked sweetened coconut (I use Baker's Angel Flake)
• OPTIONAL: 1 1/3 cups chopped pecans (Reduce coconut by 1/3 cup if you choose to use nuts)

1. GROUP A: MAKING THE BASE
• Combine all Group A ingredients in medium saucepan
• Cook mixture over heat, stirring constantly until mixture is thickened and bubbling gently on the edges.
• Reduce the heat to low and cook/stir for another 2 minutes
• Remove from heat.
   
2. FINISHING THE FILLING
• Stir in coconut (and pecans if you prefer)
• Let cool until spreadable.

Chocolate Ganache Recipe

Frosts 9-inch cake.

• 7 oz chopped bittersweet or dark chocolate
• 7 oz heavy cream
• 1 tbsp unsalted butter (this helps the ganache maintain a shiny appearance)

1. Place chopped chocolate in heatproof bowl
2. Heat heavy cream and butter in a saucepan until just boiling.
3. Remove cream mixture from heat and pour immediately over chopped chocolate.
4. Whisk until ganache is smooth.
5. Let rest for a few minutes before starting to frost cake.