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Chef Keegan's "German Chocolate Cake"
Taken to the Next Level



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Chef Keegan’s “German Chocolate Cake”
Taken to the Next Level

More important to you, perhaps, than the knowledge that Chef Keegan
is my son is the fact that he is a celebrated pastry chef. Having said that,
I may as well tell you that he was recently selected for the second time by
Chocolatier /Pastry Art & Design as one of America's Top 10 Pastry Chefs.
Please pardon my bragging! And hold your applause... I blush easily!

3 cups sugar
2 3/4 cups all-purpose cake flour
1 1/8 cups unsweetened cocoa powder
(preferably Dutch process)
2 1/4 teaspoons baking powder
2 1/4 teaspoons baking soda
1 1/2 teaspoons salt
3 eggs
1 1/2 cups milk
3/4 cup canola oil
1 tablespoon pure vanilla extract
1 1/2 cups hot water

Caramel-Macadamia Nut Topping:
1 1/4 cups sugar
1/2 cup light corn syrup
1 cup heavy cream, scalded or
warmed in microwave
1/2 cup macadamia nuts, toasted,
roughly chopped
1 cup sweetened flaked
coconut, toasted *

* Spread the coconut evenly on a baking sheet and place it in a
350-degree F oven for a total of about 15 to 20 minutes, stirring
every 5 minutes to ensure even toasting and to prevent scorching.

For the cake:  Line the bottom of a 9- by 13-inch baking pan with parchment paper or waxed paper. Preheat the oven to 350 degrees F.
Sift the sugar, flour, cocoa powder, baking powder, baking soda and
salt into a large mixing bowl, and whisk them briefly to combine.
With an electric mixer set at low speed, add the eggs, buttermilk, oil,
and vanilla extract. Mix the batter on low speed for 5 minutes. Then
add the hot water and mix just long enough for the batter to come
together. The batter will be thin.
Pour the batter into the prepared pan and bake for about 35 minutes,
or until the cake tests done. Remove the cake from the oven and cool
it in the pan on a wire rack. Cover the cake and place it in the refriger-
ator. When ready to serve, invert the cake onto a clean work surface
or cutting board. Cut out circles of cake using a 1 1/2-inch or 2-inch
cookie cutter which has been dipped in cocoa powder (to prevent
sticking). Place the cake circles on individual serving plates and pour
Caramel-Macadamia Nut Topping over each serving.
For the topping:
  In a heavy saucepan combine the sugar, corn
syrup, and 1/3 cup water, swirling a spoon through the mixture
very briefly just to ensure the sugar is moistened. Do not stir.
Bring the mixture to a full boil over high heat and cook without
stirring (you may swirl the pan occasionally if you wish) until
the caramel reaches a rich amber color. This will probably take
from 5 to 10 minutes, depending on the saucepan and the type
of stove. Remove pan from heat and add the warmed cream to
stop the cooking (caramel will bubble up), stirring with a wooden
spoon. Stir in the toasted macadamia nuts and coconut. Set aside.
If you will be serving the cake right away, just allow the topping
to cool to room temperature before using. Otherwise, cover the
topping and refrigerate.
When ready to serve, rewarm the topping briefly in microwave
oven to bring it back to a pourable consistency.

Featured Archive Recipes:
German Chocolate Cake
German Chocolate Pound Cake
Chef Keegan's Chocolate Decadence
Cakewith Raspberry Coulis

Chef Keegan's Pecan Cheesecake
Chef Keegan's Jamaican Rum Pineapple

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