Welcome to my first blog entry! 🙂 I am so excited to be sharing my favorite recipes and helpful advice to my fellow bakers! The following recipe is an all time favorite of mine and will be quite possibly, yours too. My mom Colette taught me baking basics when I was just six years old. Now, while living in Boston, baking is my favorite hobby that I manage to fit in between my schoolwork to become (in two years!) a Doctor in Physical Therapy. Today is also a very exciting day because I just finished my first year finals and I am finally becoming a second year PT student!!! (And on top of all this, my boyfriend is coming to visit me who I haven’t seen in two months!!) I hope you will enjoy the recipes and pictures provided for your guidance along the way. Make sure that you invite lots of friends over to enjoy this cake, this is not a good one to eat all by yourself (if you know what I mean–high calorie content!!). But that just means it is going to taste oh-so-delicious. 🙂
This recipe is somewhat time consuming, but so worth it. The cake its self is super moist and lightweight and with a springy texture. Make sure that the cake is fully cooked so that the bottom doesn’t stick to the pan. But if a few pieces do stick, you can always flip the cake upside down on the plate and I guarantee no one will notice because they will be distracted by the delicious flavors. Here are some quotes from my friends who came over to try a piece of Germans Chocolate Cake: “It is so sweet and delicious” “Ridiculous” and “Yes I will take some to go!”
Feel free to post questions or comments!
I dedicate this first entry to my Mom, Audrey, Katy and Stephen.
Germans Chocolate Cake
Preheat oven to 350.
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
4 ounces Germans Chocolate
1/2 cup boiling water
1 teaspoon vanilla
2 cups granulated sugar (separate into 1&3/4 cup and 1/4 cup)
4 eggs (whites and yolks separated!!)
1 cup non-fat buttermilk
1 cup butter, softened
1/4 teaspoon cream of tarter
This recipe yields 3 layers
1. Grease cake pans with cooking spray or butter.
2. In a small bowl, whisk flour, baking soda, and salt.
3. In another small bowl, add chocolate and boiling water and stir until melted and smooth. 4. Stir in the vanilla.
5. In a separate large bowl, beat the butter until creamy. Then add 1& 3/4 cup sugar to the bowl and beat again until light and fluffy for about 5 minutes.
6. Separate eggs and add one egg yolk at a time to the butter and sugar mixture beating in between each addition. To separate eggs: crack the shell in the middle and put a bowl under your hands. Pass the yolk back and forth to each side of the shell and allow the whites to fall into the bowl. *See picture
7. On low speed, add melted chocolate to the butter mixture until incorporated.
8. Add the flour mixture alternately with the buttermilk, about 1/3 of flour mixture and 1/2 of buttermilk each time.
9. In a separate bowl with clean beaters, beat egg whites and cream of tarter on high speed for 3 minutes. Then add 1/4 cup of sugar and beat for 3 more minutes until peaks form.
10. Fold the egg whites into the mixture, adding a scoop at a time.
11. Divide between pans evenly.
12. Bake for 25-30 minutes for 9 inch pans, OR bake for 30-35 minutes for 8 inch pans.
13. Test doneness by inserting a toothpick in the middle of the cake and see that it comes out clean.
14. Let cake sit in pan for 5 mintes and then using a butter knife, insert around edge of cake and pan to loosen from sides. Then, flip your cooling rack upside down on top of the cake and hold on to both together, then flip over. This ensures your cake will not break!
While the cake is baking and/or cooling, go ahead and make the frosting.
Coconut and Pecan Frosting Ingredients:
1&1/2 cups granulated sugar
1 -12 ounce can non-fat evaporated milk
4 egg yolks
3/4 cup butter (cut into small pieces)
1&1/2 teaspoon vanilla
7 oz flaked coconut
1&1/2 cups chopped pecans
Coconut and Pecan Frosting Directions:
1. Combine sugar, evaporated milk, egg yolks, and butter in a medium sauce pan.
2. Cook over medium heat stirring constantly until mix has become think and bubbling around the edges. Then reduce heat to low and cook while stirring for 1-2 more minutes.
3. Remove from heat and add coconut and pecans.
4. Cool frosting completely before frosting.
1. Put one layer on a plate or cake tray. Frost the top to the desired thickness.
2. Carefully place the other layer on top and frost the top and sides (sides if desired).
*Ps. Did you know German chocolate cake is not from Germany? Just a guy named German. 🙂
Recipe adapted from the Joy of Cooking.
Baked by Michelle Dieringer for MoreChocolate.net