Well, it has been a while since I have been able to post any recipes. I have had a lot going on and had some other projects that were keeping me busy. Sorry! Anyway, I have a very good friend who is like a father to me and he has not been feeling well the past couple of weeks. I knew his birthday was coming up so when I asked him the other day exactly which day in March it was on, I also coaxed out of him his favorite cake. He said German Chocolate so I made it last night and plan on surprising him this afternoon. As usual, I made a mini-tester cake to be sure it was good and boy was it! Well, Happy Birthday Daddy Bill! Make this cake for someone you love and make some memories!
German Chocolate Cake
Author: April Ozbilgin
Recipe type: Dessert
Cuisine: American
Ingredients
- For the Cake:
- 4 ounces (4 squares) Baker's German's Unsweetened Chocolate
- ½ Cup Water
- 1 Cup Cooking Oil
- 2 Cups Sugar (reserve ½ cup)
- 4 Large Eggs, separated
- 2 Cups All-purpose Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- ½ Teaspoon Salt
- 1 Cup Buttermilk
- 1 Teaspoon Vanilla Extract
- For the Icing:
- 1 Cup Heavy Cream
- 3 Large Egg yolks
- 1 Cup Sugar
- 6 Tablespoons Butter, cut into small cubes
- ½ Teaspoons Salt
- 1 Cup Pecans, toasted and chopped
- 2 Cups Coconut, toasted
Instructions
- Preheat the oven to 350°. Spray two 9-inch cake pans with Baker's Secret cooking spray with flour.
- Melt chocolate together in the water in the microwave.
- Let cool to room temperature.
- Beat the oil and 1½ cups of the sugar until fluffy.
- Beat in the melted chocolate.
- Add the egg yolks(reserve the whites), one at a time beating well after each addition.
- Sift the flour, baking powder, baking soda, and salt into a large bowl.
- Add half of the dry ingredients into the oil and sugar mixture and mix well.
- Next add the buttermilk and the vanilla extract.
- Finally add the rest of the dry ingredients.
- Beat the reserved egg whites until they have soft peaks.
- Beat in ½ cup of sugar until stiff peaks are formed.
- Fold in ⅓ the egg whites gently into the cake batter.
- Next, fold in the rest of the egg whites until the egg whites are no longer visible.
- Pour the batter into the cake pans.
- Bake for 30 minutes or until done. Test for doneness by inserting a toothpick into the the center of the cake. If it comes out clean, your cake is done.
- Place pans on wire racks to cool. After 10 minutes, turn out onto the wire racks to cool completely.
- Make the icing while the cake is baking and cooling.
- Begin by mixing the cream, sugar, and egg yolks in a medium saucepan.
- Cut the 6 Tablespoons butter into small cubes and place in a large bowl along with the salt, toasted coconut, and pecan pieces.
- Cook the cream mixture and whisk constantly until the mixture begins to thicken. Cook until a candy thermometer reads 170°.
- Quickly pour the hot mixture into the pecan, coconut and butter mixture.
- Stir until well incorporated.
- Let cool completely.
- When both the cake and icing is cooled, place one cake layer on a cake plate.
- Gently spread about ⅓ of the icing (you will have to use your judgement and make sure the layer is covered) on top of the layer.
- Add the top layer and put the remaining icing on top and gently spread to the edges and let fall over the sides.
- Smooth the top and sides and make it look nice. Enjoy!
