Monday, August 08, 2016

Another German Chocolate Cake

It's that time of year again. The time when our friend Mark celebrates his birthday and I make him a German Chocolate Cake. I've made ones in the past here, hereand here, but this year wanted to do something a little different. I wanted to stay true to the German's Chocolate Cake: chocolate cake made with German's chocolate, coconut caramel filling, chocolate buttercream. I also wanted to add something to keep it fresh. So, I decided to make a drip cake with German's Chocolate Bark shards on top.
 I drew some preliminary sketches. Since I wasn't sure of the size cake needed, I drew some round ones (serving 8-12), a tiny round one (serving 4-6) and a large rectangular one (serving 18+).
After I found out that there were 18 people expected at the party, I wound up making 13x9 layers of cake, following recipes from previous years.
 I toasted the coconut shavings and the nuts in the oven to make the caramel coconut filling. The house smelled divine while these were toasting. The toasting is not required, but it brings out the flavor in both the pecans and the coconut. Best of all, it dries out the coconut and creates a warm golden color.
 I cooked the caramel on the stovetop, strained the eggs out of it and then combined it with the toasted nuts and coconut. I put it in the fridge overnight to set up for assembling the cake.
 I made a simple syrup and then added rum to it and chilled that in the fridge. Lastly, I made some Chocolate bark. I sprinkled toasted coconut on top of the melted chocolate, along with some caramel drizzle and gold edible pearls and white sprinkles. I let the bark set up, then broke it into shards.
 When it was time to make the cake, I crumb coated it with frosting and set it in the fridge for 40 minutes to set up. The process of frosting the cake takes a while because each stage needs to set up in the fridge. So, each step isn't time consuming, but the chilling time is lengthy.
After the crumb coat set, I added a thicker coat of frosting and tried to make it fairly smooth. I set that back in the fridge to chill while I made the ganache.
 I made a thick ganache and let it cool. I still wanted it to be loose, but not warm. I spooned it on the top of the cake and let it drip over the edge. Because the cake was chilled and the ganache was cool, it quickly set up.

 I studded the top of the cake with bark, facing all the underneath sides to the center of the cake and moving out concentrically. I kept the taller pieces in the center and just built around it.
Lastly, but not pictured, I added a few borders of frosting along the bottom of the cake. I set it in the fridge for 6 hours before the party to set and gain some structure. We had to transport it about 20 minutes away on a hot summer evening.
The cake was a success! Mark loved it. He blew out all the candles and ate the leftovers for breakfast!
Here's Lori, Mark's beautiful wife, myself and Jon in the background.


1 comment:

Robbie said...

My mouth is watering!!! This looks fantastic!!! Thanks for sharing your process!!!!