All Cakes Considered - Melissa Gray [72]
2 cups sugar
4 large eggs, separated
2 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
FOR THE FILLING AND TOPPING
1⅓ cups pecans
1¾ cups flaked coconut
One 14-ounce can sweetened condensed milk
½ cup water
3 large egg yolks
1 stick (½ cup) unsalted butter
1 teaspoon vanilla extract
Tip: If you’re planning to only use the filling/topping and you want to cover the sides of the cake with it, double this recipe.
FOR THE CHOCOLATE FROSTING (OPTIONAL)
2 ounces Baker’s German’s Sweet Chocolate
1 stick (½ cup) unsalted butter, at room temperature
1½ cups confectioners’ sugar
1 teaspoon vanilla extract
1½ tablespoons milk
TO MAKE THE CAKE
1. Center a rack and preheat the oven to 350 degrees F. Prepare the cake pans.
2. In a heat-proof bowl, break up the German’s chocolate into small squares. Add the boiling water and stir until smooth.
If you’re stirring, stirring, stirring, and the chocolate refuses to melt further, just microwave it in the bowl at high power for 1 minute, then stir again.
3. In a mixer on medium speed, cream the butter, then gradually add the sugar, beating well.
4. Add the yolks to the creamed mixture and beat thoroughly. Beat in the chocolate and vanilla extract.
5. In a separate bowl, dry whisk the flour, baking soda, and salt together.
6. Add half the flour to the batter and then half of the buttermilk, beating well after each addition. Repeat with the remaining flour and buttermilk, and beat to blend well.
7. Set the batter aside. Attach the whisk to the mixer and set up a clean, dry bowl.
8. With the mixer on high speed, beat the egg whites to the stiff peak stage.
9. Fold the egg whites into the batter. This will take about 15 full rotations of the bowl.
10. Pour the batter into the prepared pans and bake for 30 minutes, or until the layers test done.
11. Remove the layers from the oven and cool in the pans for 10 minutes. Unmold onto cake racks and let cool to room temperature before dividing, filling, and frosting.
TO MAKE THE FILLING AND TOPPING
Ever worked with sweetened condensed milk? Have a spatula handy: It’s the consistency of caramel and as resistant to coming out of that can as a mad kitty in a carrier at the vet’s. A spatula is neither helpful nor recommended in that particular instance, but essential in this one.
12. Set aside 6 nice-looking pecan halves for garnish. Then, in a food processor, pulse the remaining pecans and the coconut together until the mix is moderately chopped.
(ACHTUNG! If you’re planning to use the chocolate frosting, this is a good time to jump ahead and melt your chocolate for it. By the time you’re done with the filling, the chocolate will be cool enough to use in the frosting.)
13. Stir together the condensed milk, water, and egg yolks over simmering water in a double boiler and continue stirring until the mixture has thickened. Then add the butter and vanilla extract and whisk until smooth. Remove from the heat and add the chopped pecans and coconut. Set aside.
FOR THE CHOCOLATE FROSTING (OPTIONAL)
14. Melt the chocolate in the top of a double boiler over simmering water, or microwave at high power for 1 minute in a microwave-safe bowl. Set aside and let cool.
15. In the bowl of a mixer on medium speed, beat the butter with the cooled chocolate. Gradually beat in the confectioners’ sugar. Beat in the vanilla extract and then gradually add the milk, beating until the frosting has a spreadable consistency.
TO CONSTRUCT THE CAKE
16. Divide and separate your layers.
17. Place the bottom layer on a serving plate and spread the filling over the top. Repeat with the remaining layers, until you’ve reached the crown. Spread the filling evenly over the top and garnish with the reserved 6 pecan halves if desired.
18. If using the chocolate frosting, frost only the sides of the cake. If you own a pastry bag with nozzles and are feeling extra sassy, pipe a frosting design along top and bottom edges of the cake.
19. Stand back and admire your handiwork. Take a picture.