German Chocolate Cake with Rum Glaze and Buttercream

• Refrigerated

  • 4 Egg yolks
  • 4 Eggs

• Baking & Spices

  • 1 pkg. Baker's german's sweet chocolate
  • 1 tsp Baking soda
  • 1/4 cup Cocoa
  • 2 cups Flour
  • 4 cups Powdered sugar
  • 1/4 tsp Salt
  • 4 1/2 cups Sugar
  • 4 tsp Vanilla

• Nuts & Seeds

  • 2 cups Coconut
  • 1/4 cup Coconut, toasted
  • 1 1/2 cups Pecans

• Drinks

  • 1 tbsp Espresso, Instant

• Dairy

  • 1 3/4 cup Butter
  • 1/2 cup Butter, salted
  • 1 cup Buttermilk
  • 3 tbsp Half and half
  • 1 1/2 cups Heavy cream

• Beer, Wine & Liquor

  • 3 tbsp Rum, dark
  • 2 tbsp Rum, dark
  • 1 tbsp Rum

• Liquids

  • 1 1/2 cup Water

Found on creative-culinary.com

Description

Ingredients

• 1/4 cup cocoa (to dust the pans)
• 1 pkg. (4 oz.) BAKERS GERMANS Sweet Chocolate
• 1 Tbsp instant espresso
• 1/2 cup water
• 4 eggs, separated
• 2 cups flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 cup butter, softened
• 2 cups sugar
• 1 tsp. vanilla
• 2 Tablespoons Dark Rum
• 1 cup buttermilk
• 1 cup water
• 1 cup sugar
• 2 tablespoons dark rum
• 1 1/2 cups heavy cream
• 1 1/2 cups sugar
• 4 slightly beaten egg yolks
• 3/4 cup butter
• 1 1/2 teaspoons vanilla
• 1 Tablespoon Dark Rum
• 2 cups shredded coconut
• 1 1/2 cups chopped pecans
• 1/2 cup of salted butter
• 1 1/2 teaspoons vanilla
• 4 cups of powdered sugar
• 1 Tablespoon Rum
• 3-4 Tablespoons half and half
• 1/4 cup toasted coconut (optional)

Directions

• Heat oven to 350°F.
• Cover bottoms of 3 (9-inch) round pans with parchment; butter sides of pans and parchment and dust with cocoa.
• Warm chocolate and water in a small pan on medium heat until chocolate is melted; stirring constantly. Add instant espresso and stir to combine. Set aside to cool.
• Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Combine flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate, vanilla and rum. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
• Add egg whites; stir gently until well blended. Pour into prepared pans.
• Bake 30 minutes or until toothpick inserted in centers comes out clean. Immediately run small knife around cakes in pans. Cool cakes in pans 15 min. Remove from pans to wire racks; cool completely (See Notes).
• Make the syrup:
• In a small saucepan, heat the sugar and water until the sugar has melted. Remove from heat and stir in the dark rum; allow to cool.
• Combine heavy cream, sugar, slightly beaten egg yolks, butter, vanilla and rum in saucepan.
• Cook and stir over medium heat until thickened. Remove from heat.
• Stir in shredded coconut and chopped pecans.
• Cool until thick enough to spread.
• Cream the butter in a mixer until fluffy using the paddle attachment.
• Add the powdered sugar and mix until combined.
• Add the rum and half and half and mix until smooth and spreadable (you might need to add more cream to get to the perfect consistency for you).
• Put the first cake layer on a plate and brush with 1/4 cup syrup. Top with 1/3 of of the Coconut Frosting. Repeat for the next two layers; leaving a one inch edge on the outside of the top layer un-frosted.
• Pipe the Rum Buttercream around the outside edge of the top layer. Sprinkle with toasted coconut.