My daughter and her family are here this week and I have been preparing many of her favorite meals to celebrate their visit. Most of the time I cook just for myself so it’s a real treat to cook for those I love. Nothing makes me happier than seeing my family around the dinner table enjoying good food and each other’s company. The dessert everybody always requests for a family dinner is German Chocolate Cake. It beats out peach pie as our number one favorite.
This cake takes a bit of time and care to prepare but the result is worth all the effort. The layers are rich, chocolatey and substantial enough to stand up well to the coconut-pecan frosting. There is something magical about the combination of flavors and texture, and I swear I can eat spoonfuls of the frosting right out of the pan. If there is any left in the pan after the cake is frosted what else can I do but finish it off. This is a rich cake and I can almost guarantee it will satisfy even the most extreme sweet tooth. Small slices with a little scoop of vanilla ice cream usually do it.
- 1 pkg. (4 oz) Baker's German Sweet Chocolate
- ½ cup water
- 2 cups flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) butter, softened
- 2 cups sugar
- 4 eggs, separated
- 1 teaspoon vanilla
- 1 cup buttermilk
- COCONUT-PECAN FROSTING:
- 4 egg yolks
- 1 can (12 ounces) evaporated milk
- 1-1/2 teaspoons vanilla
- 1-1/2 cups sugar
- ¾ cup (1-1/2 sticks) butter
- 1 pkg. (7 ounces) coconut
- 1-1/2 cups pecans, chopped
- GERMAN CHOCOLATE CAKE:
- Preheat oven to 350 degrees. Cover bottoms of 3 8" or 9" round cake pans with parchment paper. Butter sides of pans. Microwave chocolate and water in large microwavable bowl on high until almost melted, stirring after 1 minute. Stir until chocolate is completely melted.
- Mix flour, baking soda and salt, set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and the vanilla. Add flour mixture alternately with the buttermilk, beating until well blended after each addition.
- Beat egg whites in a small bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans.
- Bake 30 minutes or until toothpick inserted in centers comes out clean. Immediately run small metal spatula around cake layers. Cool in pans 15 minutes, remove layers from the pans to wire racks. Discard parchment paper, Cool cake layers completely. Spread coconut-pecan frosting between cake layers and onto top of cake
- COCONUT-PECAN FROSTING:
- Beat egg yolks, milk and vanilla in large saucepan with a wire whisk until well blended. Add sugar and butter and cook on medium heat until thickened and golden brown. Remove from heat.
- Add coconut and nuts and mix well. Cool to desired consistency. Makes about 4-1/2 cups of frosting, enough to frost 3 cake layers or 36 cupcakes.
Sorry about the blurry photo but I had to be quick to get even this shot. Once the cake was cut everyone was eager to get their plates. I have seen German Chocolate Cake prepared with chocolate buttercream frosting on the sides of the cake, but that is way too over the top for me. Just thinking about it makes my teeth hurt. We love this version and bet that your family would love it too. If you want to make something very special for a occasion you want to remember do try this recipe. I’ve made it hundreds of times and it is always the star of the show.
If you love German Chocolate cake as much as we do you might also enjoy German Chocolate Cake Macarons from an earlier post. You get all the same wonderful flavors of the cake in a light, delicate little cookie. If you have been thinking about giving macarons a try this is a great recipe to start with.
Here we are at Friday again and I’m linking this post to Foodie Friday at Designs by Gollum, Fresh Food Friday at La Bella Vita, and On the Menu Monday at StoneGable.
Happy Weekend Everyone!