If you like chocolate and coconut and caramel…read on.
This Inside-Out German Chocolate Cake is much more than what the title let’s on. I used to enjoy the occasional traditional German Chocolate cake, until I tried this wonderfully twisted version! It is topped with a lovely ganache, which is not found anywhere in the traditional cake. I found the recipe on Epicurious, and as usual, made a few changes; nothing drastic, but I did take out the (completely uneccessary) corn syrup in the ganache topping, and used cream instead of 10 oz of butter (that’s a lot of butter)!
If you think you can’t bake, this is a cake to try, as the chocolate batter is very easy to mix together, and there’s no need to slice off the top of the cake to make it level. And if you can open a can and chop nuts, you’ve got the filling down, and the ganache is simply a matter of mixing chocolate and cream together, waiting until it’s the right consistency and pouring it over the top of the assembled cake. No spreading any icing, or cake decorating experience necessary! It has lots of steps and takes time, but it is not difficult!
Preheat oven to 350º F (175º C)
Prepare 3 9″ round cake pans (if you only have two, you will have to bake 2 layers first, then wash one pan and bake the third) by buttering them, then cutting a piece of wax or parchment paper the size of the bottom, and placing it inside. Trace the pan on top of the paper, then cut a little on the inside of the marking. Very simple.
|can you taste this yet?|