German chocolate cake with coconut with glaze

This recipe is chocolate based. The cake is very tasty. Top cake garnished with coconut and pecans. Share with friends: Time: 3 hours. 25 minutes Difficulty: medium Servings: 10 – 12 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Cake

• 165 gr. butter at room temperature
• 2 and 1/4 Art. premium flour
• 3 tsp baking powder
• 3/4 tsp soda
• 3/4 tsp salt
• 1 tbsp. and 2 tbsp. l cocoa powder
• 1.5 tbsp. muscovado sugar
• 1.5 tbsp. Sahara
• 1.5 tbsp. brewed strong black coffee room temperature
• 1.5 tbsp. kefir
• 3 large eggs
• 2 tsp vanilla extract

Caramel Cream

• 1 and 3/4 Art. whole milk
• 1 and 3/4 Art. unsweetened coconut milk
• 1 tbsp. goat milk
• 3/4 Art. plus 1 tbsp. l Sahara
• 1/2 seed vanilla pod (cut one pod lengthwise and scrape off the seeds)
• 2 tbsp. l corn syrup
• 2 tbsp. l (30 gr.) Butter
• 0.5 tsp vanilla extract
• 1/8 tsp salt
• 2 tsp coconut rum (optional)
• 1 and 1/4 Art. coarsely chopped toasted pecans
• 1 and 1/4 Art. coconut flakes

Ganache

• 1 tbsp. butter cream 33%
• 250 gr finely chopped dark chocolate
• 2 tbsp. l corn syrup
• 0.5 tbsp. coconut flakes
• 1/4 Art. chopped pecans, toasted, for garnish
• Coconut whipped cream for decoration

Recipes with similar ingredients: premium flour, sugar brown, eggs, kefir, milk, coconut milk, cream, vanilla extract, coconut, bitter chocolate, nuts pecans, molasses, cocoa, coffee, rum

Recipe preparation:

1. Place the grate in the center of the oven and heat to 160 ° C. On the bottom of two round shapes with a diameter of 23 cm. lay parchment paper and oil it.
2. Make a chocolate biscuit: in a separate bowl mix flour, baking powder, soda and salt. In a saucepan over medium heat. melt the butter. Add to melted butter cocoa powder and cook for 1 minute. Remove from heat, add muscovado and granulated sugar and beat until sugar not completely dissolved. Add coffee, kefir, eggs and extract vanilla and continue whisking until smooth. In received mix the flour mixture and mix until the dough is homogeneous.
3. Pour the dough into two prepared forms and place in the oven. The approximate baking time is ─ 40-45 minutes. If a a toothpick inserted in the dough comes out dry means the biscuit is ready. Without removing from the molds, let the cakes cool for 20 minutes. Then turn the cakes onto a wire rack and let them cool for 1 hour, before applying glaze.
4. Prepare the cream: in a saucepan, mix whole milk, coconut milk and goat milk and bring to a boil on a slow the fire. Keep the milk warm while you cook caramel.
5. Mix sugar and 1/4 tbsp. (60 ml) water in a saucepan and without stirring (for 8-10 minutes) cook over high heat until until a deep amber color appears. In the resulting mass pour slowly and whisk the milk mixture at the same time until achieve a uniform consistency. Add vanilla seeds and corn syrup. Bring to a boil, reduce heat to medium and cook, stirring occasionally with a wooden spoon, until the consistency of caramel sauce will not be reduced by half. Approximate

   Time for preparing

   ─ 55 minutes.

6. Remove from heat, add butter, vanilla extract, salt, rum (when used) and whisk. Transfer the resulting sauce into the cup. Add nuts and coconut. Shuffle. Stir occasionally, allow the cream to cool to room temperature temperature.
7. To make a cake, cut each cake in half horizontally. Take one half and evenly distribute one a third of the cream on top. Lay another one on top and again distribute over whole surface cream. Repeat with the rest. cakes.
8. Cook ganache: in a saucepan, bring the cream to a boil. Put chocolate in a cup, add hot cream, corn syrup and leave for 30 seconds. Beat gently until smooth. Leave the resulting mass to cool for 10 minutes at room temperature.
9. Place the cake on the wire rack in the pan. Pour chocolate ganache over the cake, letting it drip over to the sides. Sprinkle coconut and pecans on top. Give infuse it at room temperature for 30 minutes, and then transfer it to a cool place for 4 hours. Cut the cake on pieces and garnish with whipped coconut cream.