German Chocolate Cake Draft

How I make it

Cake

1. Make the chocolate-water ganache: put the chopped or broken chocolate in a small bowl.

2. Pour the boiling water over it and stir constantly with a spoon until smooth. Let cool slightly.

3. Preheat the oven to 330°F (165°C) and grease a 14-inch (35 cm) loaf pan with a little melted butter.

4. Beat the butter, vanilla and sugar (the first amount, 3/4 cup) in a bowl until smooth.

5. Add the yolks and beat until smooth.

6. Add the chocolate ganache, which has cooled a little by now. Keep its bowl; you'll use it later for the glaze.

7. In a clean, dry bowl, whip the egg whites with the sugar (the second amount, 3 tbsp) to firm peaks.

8. Add the whites to the chocolate batter and gently fold in with a spatula until smooth.

9. Sift the flour, coconut, baking soda and salt into a clean, dry bowl.

10. Add to the chocolate batter gradually, folding gently with a spatula.

11. Add the sour cream and stir with a spatula until smooth.

12. Pour into the pan and bake for 20 minutes.

13. Lower the oven to 310°F (155°C) and bake 35 minutes more, or until a toothpick inserted in the cake comes out dry.

Glaze

1. Put the chopped or broken chocolate in a small bowl, preferably heatproof.

2. Bring the cream to a boil in a small saucepan over high heat.

3. Pour over the chocolate and stir with a spoon until smooth.

4. If it isn't smooth, pour a little boiling water into the cream pot, set the bowl over it (a water bath) on low heat and stir until the chocolate melts.

5. Pour the glaze over the cake as soon as it comes out of the oven and let it cool completely at room temperature. Serve.

What I've learned

• If any cake is left over, I keep it in the fridge.