Sunday, September 12, 2010

German Chocolate Cake

This the cake pictured here on the right, a tower of chocolate, pecans, and coconut.

The Husband's birthday was Tuesday. I asked him what he wanted for dessert on his birthday-birthday (as opposed to last Saturday's birthday celebration in Starkville and this past Saturday's birthday celebration at home with family). He asked for German Chocolate Cake.

I found this recipe online. It bears a striking ressemblance to the one printed on the box of Baker's sweet chocolate.

1/2 cup water
4 (1 ounce) squares German sweet
1 cup butter, softened
2 cups white sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
4 egg whites

1 cup white sugar
1 cup evaporated milk
1/2 cup butter
3 egg yolks, beaten
1 1/3 cups flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract

1/2 teaspoon shortening
1 (1 ounce) square semi-sweet chocolate

Preheat oven to 350 degrees.

Grease and flour three 9-inch round pans. For my cake, I baked it in two 6-inch cake pans and used the leftover batter to make German chocolate cupcakes. Winner!

I buttered the bottom of the cake pans, then lined them with parchment paper circles and buttered them, too. Probably overkill but I've had that sickening feeling that comes from turning a cake out and half of it plop out and the other half stick to the pan. Parchment paper helps ensure that doesn't happen.

Sift together the flour, baking soda, and salt.

In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.

In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks, one at a time. Blend in the melted chocolate mixture and vanilla. Beat in 1/3 of the flour mixture. Add half of the buttermilk and stir. Add another third of the flour mixture, the rest of the buttermilk, and then the rest of the flour mixutre, mixing until just combined.

In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.

Pour batter into prepared pans. Bake in the preheated oven for 30 minutes*, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.

*The cupcakes took about 25 minutes or so to bake. Honestly, I can't remember how long the six-inch cakes took. I baked them until the batter was just beginning to pull away from the pans.

After the cakes were cool, I split both layers in half, so that there would be more layers to separate with lots of that pecan-coconut filling.

To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened, which takes way longer than it should. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.

Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.

I laid it on thick - the filling, I mean. I still had some leftover, which I topped a few of the cupcakes with.

The Birthday Boy liked it!

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