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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. CAKE. | 2. Pre-heat oven to 350 degrees. Adjust an oven rack to the middle position. | 3. Generously grease two 8" round cake pans and cover the bottoms with parchment or waxed paper. Grease the paper and dust the pans with flour, tapping out the excess. | 4. Mix the cocoa, espresso (or coffee) powder and add boiling water. Mix until smooth. | 5. Cool the mixture to room temperature and stir in the buttermilk and vanilla. | 6. With an electric mixer on medium-high speed, beat the butter until smooth and shiny (about 30 seconds). | 7. Gradually add the sugar and beat until mixture is fluffy and almost white (3-5 minutes). | 8. Add the eggs 1 at a time beating for 1 full minute after each egg. | 9. In another bowl, whisk the flour, baking soda and salt. | 10. With the mixer at the lowest speed, add 1/3 of the dry ingredients to the butter mixture. | 11. Add 1/3 of the cocoa mixture. Alternate until all ingredients are mixed in and batter appears satin-like. | 12. Divide the batter evenly between the two pans and bake until toothpick inserted in centers comes out clean (23-30 minutes). | 13. Transfer the pans to wire racks and cool for 10 minutes. | 14. Invert the cakes onto another rack and peel off the paper liners. Cool completely before frosting. | 15. FILLING. | 16. Mix the egg yolks, sugar and salt. | 17. Beat in the butter. | 18. Gradually beat in the cream and vanilla. | 19. Pour mixture into a saucepan and cok over low heat, stirring constantly until the mixture is puffy and just begins to thicken (15-20 minutes). | 20. Pour the mixture into a bowl to cool to room temperature. | 21. Stir in pecans and coconut. | 22. TO ASSEMBLE. | 23. Cut each layer of cake in half horizontally so that each cake forms 2 layers. | 24. Place 1 of the cake halves on a serving platter and spread about 1 cup of filling over the cake half. | 25. Repeat the layers and frost the entire cake when done. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1 1/4	1/4	unbleached	-	-	-	-
cocoa	1/4	cup	nonalkalized	-	-	-	-
espresso	2	teaspoons		-	-	-	-
water	1/3	cup	boiling	0.0	0.0	0.0	0.0
buttermilk	1/3	cup		-	-	-	-
vanilla extract	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
butter	12	tablespoons	unsalted softened	1221.768	0.1022	1.4484	138.2114
sugar	1 1/4	cups		1007.475	251.995	0.0	0.0
egg	3			214.5	1.08	18.84	14.265
baking soda	1/2	teaspoon		0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
egg yolk	4			218.96	2.4412	10.7848	18.0472
sugar	1	cup		1007.475	251.995	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
butter	8	tablespoons	unsalted softened	1221.768	0.1022	1.4484	138.2114
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
vanilla extract	1	teaspoon		24.191999999999997	1.0626	0.005	0.005
pecan	1 1/2	cups	toasted chopped	429.52	80.49600000000001	8.84	9.048
coconut	2	cups	packed sweetened flaked	566.4	24.368000000000002	5.327999999999999	53.583999999999996

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.