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La Belle Cuisine
Chef Keegan’s “German Chocolate Cake”
Taken to the Next Level
important to you, perhaps, than the knowledge that
my son is the fact that he is a celebrated pastry chef. Having said that,
may as well tell
you that he was recently selected for the second time by
Chocolatier /Pastry Art & Design
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
2 1/4 teaspoons baking powder
2 1/4 teaspoons baking soda
1 1/2 teaspoons salt
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,
1 cup sweetened flaked
coconut, toasted *
the coconut evenly on a baking sheet and place it in a
oven for a total of about 15 to 20 minutes, stirring
every 5 minutes to
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
Sift the sugar, flour, cocoa powder, baking powder, baking
into a large mixing bowl, and whisk them briefly to combine.
With an electric mixer set at low speed, add the eggs, buttermilk, oil,
vanilla extract. Mix the batter on low speed for 5 minutes. Then
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
until the cake tests done. Remove the cake from the oven and
the pan on a wire rack. Cover the cake and place it in the
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
cake circles on individual serving plates and pour
Nut Topping over each serving.
For the topping: In a heavy saucepan combine the
and 1/3 cup water, swirling a spoon through the mixture
very briefly just
to ensure the sugar is moistened. Do not stir.
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
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
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
to room temperature before using. Otherwise, cover the
When ready to serve, rewarm the topping briefly in microwave
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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Index - Miscellaneous Dessert Recipes
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