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Almost German Chocolate Cake

Almost German Chocolate Cake

Makes 10 to 12 servings

Dark Chocolate Cake

1 cup boiling water
3/4 cup natural or Dutchprocessed unsweetened cocoa powder
2/3 cup plain Greek yogurt
2/3 cup whole milk
1/2 teaspoon cider vinegar
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
2 cups organic sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 3/4 cups unbleached all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon fine sea salt

Coconut-Pecan Icing

1/2 cup (1 stick) unsalted butter, cut into tablespoons
Two 14-ounce cans non-GMO condensed milk
6 large egg yolks
2 cups unsweetened shredded coconut
2 cups coarsely chopped pecans or walnuts (8 ounces)
2 teaspoons vanilla extract
1/8 teaspoon fine sea salt

To make the cake: Whisk the boiling water and cocoa together in a medium bowl to dissolve the cocoa. Refrigerate, whisking often, until the mixture has cooled completely.

Whisk the yogurt, milk, and vinegar together in a glass measuring cup, and set aside at room temperature while the cocoa mixture is cooling.

Position a rack in the center of the oven and preheat the oven to 350°F. Lightly butter two 9-inch pans and line the bottoms with wax or parchment paper. Dust the sides of the pans with flour and tap out the excess flour.

Beat the butter in a medium bowl with a hand-held electric mixer on high speed until creamy, about 1 minute. Gradually beat in the sugar and continue mixing until the mixture is light in color and texture, about 2 minutes. One at a time, beat in the eggs, followed by the vanilla and the cooled cocoa mixture.

Whisk the flour, baking soda, and salt together in another medium bowl. With the mixer on low speed, add the flour mixture to the butter mixture in thirds, alternating with two additions of the yogurt mixture, mixing just until combined after each addition. Scrape the batter into the cake pans and smooth the top.

Bake until a wooden toothpick inserted into the center of the cakes comes out clean, about 35 minutes. Let the cakes cool in the pans on a wire cooling rack for 10 minutes. Run a knife around the inside edge of each pan. Invert the pans onto the rack to unmold the cakes. Flip the cakes, right side up, and let cool completely.

To make the icing: Melt the butter in a medium, heavybottomed saucepan over medium heat. Stir in the condensed milk and cook, stirring often, until the mixture is simmering. Whisk the egg yolks together in a medium bowl. Gradually beat in about a cup of the hot condensed milk mixture, and pour this back into the saucepan. Cook, stirring constantly, until the mixture returns to a simmer and thickens. Transfer the mixture to a large bowl. Stir in the coconut, pecans, vanilla, and salt. Let the icing cool for a few minutes until it is thick enough to spread.

Place a cake layer, flat side facing up, on a serving plate. Spread it with about ¾ cup of the icing. Top with the second cake layer, flat side down. Spread the top, and then the sides, with the remaining icing. Let the icing cool completely. (The cake can be stored at room temperature for up to 1 day.) Slice and serve.

Reprinted from THE OZ FAMILY KITCHEN Copyright © 2015 by Lisa Oz. Published by Harmony Books, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.

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