A dear friend has given my husband and me a subscription to a cooking magazine every year since we have been married - first Gourmet, until it was no longer published, and most recently Fine Cooking. I have discovered many good recipes from these magazines over the years. When I saw the Inside-Out German Chocolate Cake recipe published in the March 2000 edition, I knew I had to make it for my husband's upcoming birthday. I have made it nearly every year since!
This recipe differs from the traditional German chocolate cake, as the cake is coated in a thick fudgey semi-sweet ganache. The toasted-coconut and pecans in homemade caramelized filling is delicious enough
to make even a traditional German Chocolate purist swoon. This recipe is somewhat labor intensive to make - but well worth every minute, especially if the baker is able to later have a slice!
I follow the recipe in my original issue of Gourmet magazine exactly. It is not my own to share, so rather than write the recipe in this post, I am providing you with a link. You can now find the recipe (same wording as it when published by Gourmet magazine) at Epicurious, by clicking here.
Here are some of the photos I took while baking yesterday:
What is your favorite cake?
This post may be linked to one of the great link-up parties I follow and list on my blog. Check them out!