“Her Velcro heart unwittingly snags those, frayed and tattered, who happen to brush past.”
I wrote that almost two years ago, believing it was happenstance – this bad luck of mine that snares the ragged and unraveled hearts of the world, my misfortune of drawing unhealthy relationships to me. I’ve come to realize it’s a talent, a finely honed skill. There’s no chance involved. I possess a preternatural ability to home in on the damaged. Like a parlor trick, I’ll enter a room with 1000 men and I’m drawn to the solitary marred soul like a magnet. Shit, I don’t even require a room…let me peruse an array of dating site photos and, like an eyewitness, I’m pulled towards the one incapable of connection – “Officer, that’s your man right there!” It would be a neat talent, if it weren’t my heart on the line.
Which leads me to another quote…this one is not from me, but she could easily be speaking to me.
“You’re not a woman of convention or you wouldn’t be here, but you like to pretend you are so people don’t notice you. But you sometimes like that as well, and can dress to draw the eye. But then you think the men who look at you are fools, or worse, to be taken in by such an obvious outward show. So, instead you’re drawn to dark, complicated, impossible men, assuring your own unhappiness and isolation because, after all, you’re happiest alone.”
“…dark, complicated, impossible men” – check, check, double-check.
By this time, you must be wondering, “Damn Julie, how in the hell are you going to tie this into a recipe?” Well, since we’re talking about hearts today, nothing speaks of affection like chocolate and, since today’s theme focuses on the heart’s darker edges, this post calls for a dark, bittersweet version of a typically conventional confection. Enjoy!
Rich German Chocolate Cake
The darkest, richest German Chocolate Cake you’ll ever find.
- 1 cup heavy whipping cream
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- ½ teaspoon salt
- 1 ½ cups pecans, toasted and finely chopped
- 2 ½ cups sweetened shredded coconut, toasted Chocolate Frosting
- 10 ounces semisweet chocolate pieces
- 3 Tablespoons unsalted butter
- 1 Tablespoons light corn syrup
- 1 cup heavy whipping cream Cake
- 2 ¼ cups all-purpose flour
- 2 cups sugar
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon instant coffee granules
- ½ teaspoon salt
- 2 cups cold water
- ⅔ cup canola oil
- 1 Tablespoon vanilla extract
- 2 teaspoons white vinegar
- Make the Coconut-Pecan Filling: In a medium saucepan, combine the cream, sugar, and yolks. In a large bowl, combine the butter salt, toasted pecans and toasted coconut.
- Heat the cream mixture, stirring constantly, until it begins to thicken and reaches 170 degrees F. Immediately pour over the pecan-coconut mixture and stir until butter melts. Cool to room temperature (mixture will thicken).
- Make the Chocolate Frosting: Place chocolate in a bowl with corn syrup. Heat heavy whipping cream until just beginning to boil. Pour over chocolate, let stand one minute and then stir until smooth. Cool to room temperature. Beat for 2-3 minutes to lighten and whip to spreading consistency.
- Make the Cake: Preheat oven to 350⁰ F. Line three 8” cake pans with parchment paper and lightly butter paper.
- Sift together flour, sugar, cocoa powder, baking soda and salt. Combine water, oil, vanilla extract and white vinegar. Slowly whisk wet ingredients into dry ingredients. The batter will be wet.
- Pour the batter into the prepared pans and bake for 20 minutes or until a tester inserted in the center of the cake comes out clean. Cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
- To assemble, place the first layer on a cake plate. Spread with one-third of the pecan-coconut mixture. Continue layering the cake finishing with a layer of the pecan-coconut mixture on top. Frost the sides of the cake with the chocolate frosting and pipe a decorative border around the pecan-coconut mixture on top.
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