So, the other night, as I am trying to sleep, production asks "babe is this possible", I look at him and say there is no such thing as a white german chocolate cake. Normally when he shows me something, I know that he wants me to make it. However, I didn't say anything and woke up the next morning determined to make this cake for him. I want you to know, I briefly saw the cake, so I didn't look at recipes, but I knew the basics for the cake and thought about what I would do. I can tell you that this cake was definitely a success. The cake was so moist and delicious, definitely something I would offer to my clients.
I am sharing this recipe with my subscribers, and I hope you all will make it and enjoy it just as my family and friends did.
Stay tuned for more content!
Chef Dorian
Preheat oven to 350 degrees
Grease and Flour 3 9" cake pans and set aside
1. Add 5.25 oz of white chocolate to 1/2c. of boiling water and set aside.
2. In a separate bowl mix 2-1/4c. of AP flour, 1t Baking Soda and 1t salt and set aside.
3. Add 1c room temperature butter with 1c of sugar to your mixer and mix until light and fluffy.
4. Separate 4 room temperature eggs
.
5. Set the whites aside and add the yolks and 1t vanilla to the
creamed butter and sugar mixture. Mix until light and fluffy.
6. Mix the hot water and chocolate and add it to the sugar mixture.
7. In three parts rotate flour mixture and 1c buttermilk into the sugar mixture. Mix just until incorporated. *******DON'T OVER MIX******
8. In a separate mixing bowl, whip the egg whites with 1/2t of cream of tartar to stiff peaks.
9. Take half of the whites and gently fold the whites into the cake batter. Once you have it fully mixed, fold in the rest of the whites. The batter should now be light and fluffy.
10. Divide the batter between the three cake pans and bake for 20-25 min or until the toothpick comes out clean.
Place layers on a cooling rack to cool completely.
Ice and enjoy
***** PLEASE READ THE NOTES**** before placing in the oven.
****Note****
In an oven safe pot, boil a pot of water on top of the stove.
Once it comes to a boil, place it on the rack of the oven under your layers.
The steam from the water will keep your layers from getting that dome on top and it will make for a very moist cake.
Thank me later
Coconut Pecan Frosting
4 egg yolks
1c. Sugar
1/2 stick Butter
1c. Evaporated milk
1t. vanilla
1 1/2c. coconut
1c. chopped pecan
1. Combine the pecans and the coconut in a bowl and set aside.
2. In a thick bottom sauce pane add yolks,sugar,butter,milk and vanilla.
3. Cook the mixture on medium low heat until it thickens.
4. Once thicken pour over the coconut and pecan mixture stir and set aside to cool
