Refill baking pan with water to reach halfway up pie plate and bake milk until thick and brown, about 45 minutes more. Bake milk in a water bath in middle of oven 45 minutes. Pour condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil.
Bake pecans in upper third of oven and coconut in lower third, stirring occasionally, until golden, 12 to 18 minutes. Spread coconut in a large shallow baking pan and pecans in another. Carefully remove parchment or wax paper and cool layers completely. Run a thin knife around edges of pans and invert layers onto racks. Step 2Ĭool layers in pans on racks 15 minutes.
Divide batter among cake pans (about 1½ cups per pan) and bake in upper and lower thirds of oven, switching position of pans and rotating them 180 degrees halfway through baking, until a tester comes out clean, 20 to 25 minutes total. Reduce speed to low and beat in water until just combined (batter will be thin). Beat egg mixture into flour mixture with an electric mixer on low speed, then beat on high speed 1 minute. Whisk together whole milk, butter, whole egg, yolk, vanilla, and almond extract in another large bowl until just combined. Sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Line bottoms of pans with rounds of parchment or wax paper. It was printed in Gourmet after a reader requested the recipe, having tasted the fantastic chocolate dessert in Laulis’s shop in Waitsfield, Vermont.Įditor’s note: This recipe was originally published in the March 1999 issue of ‘Gourmet’ and first appeared online December 31, 2014. The recipe comes from Mary Laulis, founder of Bridge Street Bakery and Mary's Fine Pastries. It’s finished with a chocolate glaze in two steps: First, a cooled glaze is spread all over the outside to cover, then a heated glaze is poured over the top to give the cake an impressively glossy, smooth covering. Here, the nutty mix serves as the filling, set between three layers of rich chocolate sponge. A classic German chocolate cake will often proudly display a crown of sticky-sweet custard (or sweetened condensed milk) mixed with pecans and toasted coconut on top. This cake is not quite that cake, but it’s not far off. George Clay of Texas in 1957 to create a famous chocolate, coconut, and pecan cake recipe that ran in the Dallas Morning News that same year. German was a 19th-century chocolatier who created and lent his name to a particular chocolate baking bar that was used by Mrs. The name “German chocolate cake” has nothing to do with the dessert’s country of origin ( which is the U.S., by the way) and everything to do with Sam German, who didn’t even invent the cake named after him.
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