Tuesday, March 30, 2010

German Devil's Food Cake?

Or should it be Devil's Food German Cake?

Regardless, it was K-man's birthday and it was time to make some YUMMY chocolate cake. (BTW, I love having a workplace with 4 kitchens and TONS of space where I can make stuff during my planning time and then take it home after work.)


So made in usual JennyMac style, I could not follow any traditional recipe and had to tweak and create my own.

German Chocolate Cake has a lighter, gentler chocolate flavored cake with the trademark coconut and pecan frosting.

Devil's Food, dark, rich and moist cake with fudgy frosting.

Let's PUT the TWO together!!!!

Devil's Food German Chocolate Cake
an original by JennyMac

CAKE:
one box devils food cake
one package instant coconut pudding (you can substitute instant chocolate pudding if you like)
eggs, oil and water (as directed by the package)
1 cup chocolate chips

FILLING:
1/2 stick butter, melted
1/3 cup brown sugar
1/2 cup coconut, toasted
1/2 cup pecans, toasted and chopped
1/2 tsp. vanilla
1/4 cup milk

GANACHE FROSTING:
2 cups heavy cream
1/2 cup powdered sugar
1/8 tsp. salt
1 lb. bittersweet chocolate, roughly chopped

Preheat your oven to the temperature as directed on the box. Place cake mix in your bowl and add pudding mix. Add eggs, oil and water as directed on the box. Fold in chocolate chips. Pour mixture in two 8 inch greased and floured pans. Bake 35 minutes or until toothpick comes out clean. Cool on wire racks.

In a large saucepan, bring cream, sugar and salt to a boil. Remove from heat; add chocolate and let stand, without stirring for 1 minute. Whisk just until combined. Refrigerate, stirring occasionally, until spreadable, about 1 hour.

Combine all the ingredients from the filling list. Mix well.

Plate your bottom layer of cake on the desired serving plate, rounded top up. Be sure to use a knife or cake leveler to even out to the top of the cake. Put coconut filling on bottom layer. Level out top layer and turn upside down so that the bottom of the cake is the top surface. Frost the top and sides of the cake with the prepared chocolate ganache.

Top with any leftover toasted coconut if desired.

This was so moist with little fudgy bit of chocolate. The coconut pudding in the cake was not overpowering in the least. The coconut and pecan filling is a nice surprise when cut. The ganache frosting I could not keep my fingers out of to lick off. Scrumptious!!!

K-man loved this cake so much that he ate TWO pieces for dessert!

Enjoy!

2 comments:

Sage Trifle said...

I am already trying to think of an occasion (a.k.a. "excuse") to make this.

Colleen said...

that looks so yummy. happy birthday.