
German Chocolate Cake - Small Pan
Ingredients:
Cake
- 1 cup (120g) King Arthur Unbleached All-Purpose Flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons (32g) Cocoa
- 1 tablespoon Espresso Powder
- ½ cup + 2 tablespoons (119g) sugar
- 4 tablespoons (57g) unsalted butter, at room temperature
- 3 tablespoons (37g) vegetable oil
- 3/4 cup (170g) milk at room temperature
- 2 large eggs, room temperature
Frosting
- 1 cup evaporated milk
- 1 cup brown sugar
- 3 egg yolks
- ½ cup butter
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 ⅓ cups flaked coconut
Instructions: Cake
- Preheat the oven to 350°F.
- Lightly grease the Charlotte pan, dust the inside with cocoa, and tap out any excess.
- Sift the dry ingredients together into a mixing bowl. Add the butter and mix at low speed for 1 minute. Add the oil and mix until the mixture looks sandy.
- Combine the vanilla and milk and add to the bowl. Mix for 1 minute at low speed, scrape the bowl and mix for 30 seconds more. Add the eggs, one at a time, beating well between additions. Scrape the bowl and beat for 30 seconds more. The batter will be thin.
- Pour the batter into the prepared pan and smooth the top. Bake for 28 to 30 minutes, until the center springs back when lightly pressed. Remove from the oven and cool on a rack for 15 minutes before turning out onto a rack to cool completely.
Instructions: Frosting
- In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Let cool to room temperature before spreading on cake.
All photographs copyright Janet S. Grey.
https://www.tinkskitchen.com/2021/01/german-chocolate-cake.html
Traditional
Recipe, German Chocolate, Birthday Cake, Chocolate Cake
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