german chocolate cake

Usually I setup to bake and someone is bringing a chair over to the counter to "help mommy", this particular day, little Griff was super excited to get to baking, however it only lasted for a few minutes and then he wanted to drink the vanilla, so we had to put a kibosh to that, lol. 

I first made this recipe for my husbands dad's birthday last summer. German Chocolate cake just so happens to be his favorite cake and I was up for the challenge. Having never made one before I just went for it & this recipe did not disappoint at all. It was all gone and quick. It's super easy, If I could do it, you can do it, I promise. I am by no means a cake decorator so you will see snap shots of the finished product. 

So for your next celebration or "just because" party whip up this cake to enjoy. Give your self enough time though. The coconut frosting needs to have time to completely cool as well as the cake itself. 

RECIPE: 

Ingredients: 

For the Chocolate Cake:

2 cups granulated sugar
1-3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup oil (vegetable or canola oil)
2 teaspoons vanilla extract
1 cup boiling water

For the Coconut Frosting:

1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 cup butter
3 large egg yolks
3/4 cup evaporated milk
1 Tablespoon vanilla extract
1 cup chopped pecans
1 cup shredded sweetened coconut

For the Chocolate Frosting:

1/2 cup butter
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup evaporated milk
1 teaspoon vanilla extract


​Instructions: 

1. Heat oven to 375°F. Grease two 8 or 9-inch baking pans. I like to cut a piece of parchment paper for the bottom of the pan also, to make sure the cake comes out easily.

For the Cake:

1. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water (batter will be very thin). Pour batter into prepared pans.
   
2. Bake for 25 - 35 minutes  or until a toothpick inserted in center comes out clean or with few crumbs. 
   

For the coconut frosting:

1. In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken. 
2. Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake. I usually just put in the fridge. 
   

For the Chocolate Frosting:

1. Melt butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed to thin the frosting, or a little extra powder, until you reach your desired consistency. Stir in vanilla.

Cake Assembly:

1. Place one of the cakes on your serving stand or plate. 
   
2. Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about 1/2 inch between the filling and edge of cake. 
   
3. Stack the second cake round on top. Smooth chocolate frosting over the entire cake.
   
4. Spoon remaining coconut frosting on top of the cake. 
   

Archives

September 2018
August 2018
July 2018

RSS Feed