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Inside-Out German Chocolate Cake

The chocolate glaze takes time to cool; have it ready before assembling the torte.

  • yield: Makes one 9-inch torte

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Ingredients

  • 10 tablespoons (1 1/4 sticks) unsalted butter, plus more for pans
  • 7 ounces bittersweet chocolate
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon table salt
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • Coconut-Pecan Filling
  • Chocolate Ganache

Directions

  1. Step 1

    Preheat oven to 350 degrees. Butter two 9-inch springform pans. Line the bottoms with parchment paper, and butter the paper; set aside. Place chocolate and butter in a heatproof bowl, and set over a pan of barely simmering water. Stir occasionally until melted; set aside.

  2. Step 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. Step 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 gently on top layer to evenly distribute filling to edges. Using a metal spatula, smooth filling flush with sides of cake. Refrigerate until ready to glaze.

  4. Step 4

    Carefully transfer torte off cardboard round onto a wire rack set over a baking pan. Pour enough ganache glaze over cake to fully coat, shaking pan gently to help spread ganache if necessary. Let sit for 15 to 20 minutes. The ganache in the pan may be melted and strained through a fine sieve and added back to glaze. Pour remaining glaze over torte, allowing excess to drip off sides. If top is not smooth, gently shake pan or run an offset spatula quickly over surface. Allow to set at least 30 minutes before serving. Carefully slide the cake off of the wire rack and onto serving platter.

Source
Martha Stewart Living, January 2002

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Reviews (8)

  • Exysay 25 Dec, 2012

    I normally like Martha's recipes but this was very disappointing. It was more like a brownie and so dense - I could not serve this to anyone and call it a cake. Very disappointed.

  • danielle_m_hatch 6 Dec, 2011

    i just served this cake for my husbands birthday and it was a big hit. for a small cake it fed a lot of people because it was so dense. several people who normally are not fans of german chocolate cakes, myself included, enjoyed this version.

  • Yette 10 Apr, 2011

    This was AMAZING. The cake is dense, like brownie. The filling, at an inch thick, is the star of the show. Because it is so rich it goes along way and can serve a big crowd with small pieces. This really is a show stopper that everyone loved. This Bakers' notes: I found the ganache recipe made way too much. I would half it next time and still have lots. I also baked the cakes the day before and froze them. This ensured freshness and made handling during assembly super easy.

  • carrot_top_of_the_world 10 Sep, 2010

    German chocolate isnt German at all. It is actually German's chocolate, named after its creator, American, Sam German in the 1850s. But the cake wasnt first made untill the 1950s in texas. But all it is is a convencie item of bakers chocolate with sugar added.

  • Zwolfe 13 Sep, 2009

    I absolutely love German Chocolate Cake.

    My first experience thankfully was in a German village, and it was completely authentic and wonderful.

  • sandyelliott 8 Nov, 2008

    Used Semisweet chocolate and resultant outcome was akin to Almond Joy taste. Made it for a birthday party - my husband's - and everyone seemed to love it!

  • shadyjess 26 Feb, 2008

    The cake is more like the consistency of a brownie, but it is made with unsweet chocolate, so it is bittersweet. I didn't like the taste, I think it would be better with semi sweet chocolate. The filling is great. The ganache is okay, once again, bittersweet and would be better with a semi sweet chocolate. Use the recipe for the filling and you can't fail with YOUR OWN chocolate cake recipe.

  • delao 13 Jan, 2008

    Ideal for Chocolatier or dark-chocolate-lover taste buds...Ganache was overpowering and cake was dry, but the filling was PHENOMENAL...in fact, the best I have ever had. For the next 5 days straight, I made it to eat by itself. By the 6th day I gained 10 pounds and felt no guilt. I baked for family birthday