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Inside-Out German Chocolate Cake

Cookbook MarthaStewart

Category Name Cake

Servings 8 Tools

Serving Size

Yield Yield Unit one 9-inch

Quantity Unit Pre-instructions Ingredient Post-instructions

10 Tablespoon(s) (1 1/4 sticks)

unsalted butter,

plus more for pans

7 Ounce(s) bittersweet

chocolate

1 1/4 Cup(s) all-purpose flour

1/4 Teaspoon(s) table salt

1 Cup(s) sugar

2 Large eggs

2 Teaspoon(s) pure vanilla extract

Coconut-Pecan

Filling Ganache

Glaze

Method

1. Preheat oven to 350°. Butter two 9-inch springform pans. Line the bottoms with

parchment paper, and butter the paper; set aside. Place chocolate and butter in a

heat-proof bowl, and set over a pan of barely simmering water. Stir occasionally until

melted; set aside.


2. Sift together flour and salt; set aside. Place sugar and eggs in the bowl of an

electric mixer fitted with the paddle attachment, and beat until fluffy and well combined,

3 to 5 minutes. Add vanilla and chocolate mixture, and stir to combine. Add dry

ingredients, and stir to combine. Divide batter between the two pans using an offset

spatula to distribute batter evenly, and smooth the layers. Bake until the center is set,

about 20 minutes. Transfer pans to a wire rack to cool completely before unmolding.




3. Place one layer on a 9-inch cardboard cake round. Spread filling over the layer,

and invert the second layer onto the top, leaving the smooth side up. Press down

2/28/2004 7:55:56 AM Page 1 of 2 Inside-Out German Chocolate Cake
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