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German Chocolate Cake |
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!
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So good! |
German Chocolate Cake
Ingredients
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Cakes cooling. |
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Icing cooling. |
- For the Cake
- 4 ounces (4 squares)
Baker's German's Unsweetened Chocolate
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1/2 Cup
Water
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1 Cup
Cooking Oil
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2 Cups
Sugar (reserve 1/2 cup)
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4 Large
Eggs, separated
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2 Cups
All-purpose Flour
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1 Teaspoon
Baking Soda
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1 Teaspoon
Baking Powder
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1/2 Teaspoon
Salt
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1 Cup
Buttermilk
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1 Teaspoon
Vanilla Extract
- For the Icing
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1 Cup
Heavy Cream
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3 Large
Egg yolks
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1 Cup
Sugar
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6 Tablespoons
Butter, cut into small cubes
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1/2 Teaspoons
Salt
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1 Cup
Pecans, toasted and chopped
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2 Cups
Coconut, toasted
Cooking Directions
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Preheat the oven to 350°. Spray two 9-inch cake pans with Baker's Secret cooking spray with flour.
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Melt chocolate together in the water in the microwave.
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Let cool to room temperature.
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Beat the oil and 1 1/2 cups of the sugar until fluffy.
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Beat in the melted chocolate.
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Add the egg yolks(reserve the whites), one at a time beating well after each addition.
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Sift the flour, baking powder, baking soda, and salt into a large bowl.
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Add half of the dry ingredients into the oil and sugar mixture and mix well.
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Next add the buttermilk and the vanilla extract.
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Finally add the rest of the dry ingredients.
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Beat the reserved egg whites until they have soft peaks.
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Beat in 1/2 cup of sugar until stiff peaks are formed.
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Fold in 1/3 the egg whites gently into the cake batter.
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Next, fold in the rest of the egg whites until the egg whites are no longer visible.
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Pour the batter into the cake pans.
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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.
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Place pans on wire racks to cool. After 10 minutes, turn out onto the wire racks to cool completely.
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Make the icing while the cake is baking and cooling.
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Begin by mixing the cream, sugar, and egg yolks in a medium saucepan.
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Cut the 6 Tablespoons butter into small cubes and place in a large bowl along with the salt, toasted coconut, and pecan pieces.
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Cook the cream mixture and whisk constantly until the mixture begins to thicken. Cook until a candy thermometer reads 170°.
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Quickly pour the hot mixture into the pecan, coconut and butter mixture.
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Stir until well incorporated.
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Let cool completely.
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When both the cake and icing is cooled, place one cake layer on a cake plate.
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Gently spread about 1/3 of the icing (you will have to use your judgement and make sure the layer is covered) on top of the layer.
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Add the top layer and put the remaining icing on top and gently spread to the edges and let fall over the sides.
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Smooth the top and sides and make it look nice. Enjoy!
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Labels: Baker's German's Chocolate, Cake, Caramel, Caramel Coconut Pecan Icing, Chocolate Cake, Coconut, German Chocolate Cake, German's Chocolate Cake, Pecan