Scott and I celebrated our 10 year anniversary last week. With shelter in place in order, we had a very nice dinner at home. Scott made dinner and I made a cake we both enjoy, German Chocolate Cake. With a banana cake success under my belt from the Magnolia Bakery Cookbook, I decided to try their German Chocolate Cake. It was easy enough to make (do allow some time) and turned out well. If you have a special occasion coming up, this may be a nice cake to try. We froze some pieces for later.
German Chocolate Cake
1 package (4 ounces) Baker’s German’s Sweet Chocolate, broken into squares (this is the chocolate of choice for this recipe)
1/2 cup water
2 cups all-purpose flour (I used cake flour)
1 1/2 teaspoons baking soda
1/4 teaspoon salt
4 large eggs, separated, at room temperature (see note)
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
1 teaspoon vanilla extract
1 cup buttermilk
NOTE: It is best to separate the eggs when cold and then allow them to come to room temperature before proceeding with the recipe.
Preheat the oven to 350 degrees. Grease and lightly flour three 9 x 2 inch round cake pans, then line the bottoms with waxed paper.
To make the cake: In a small saucepan over low heat, combine the chocolate with water, stirring to melt the chocolate, and blend well. Set aside to cool for 10 minutes.
Meanwhile, in a medium-sized bowl, sift together the flour, the baking soda, and the salt. Set aside.
In a small bowl, lightly beat the egg yolks, about 1 minute.
In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until light and fluffy, about 3 minutes. Add the egg yolks, beating until well combined. Add the chocolate mixture and the vanilla. Add the dry ingredients in thirds, alternating with the buttermilk, beating after each addition, until smooth. In a separate bowl, beat the egg whites on the high speed of an electric mixer until soft peaks form. Gently fold into batter. Divide batter among the prepared pans. Bake for 25-30 minutes or until a cake tester inserted into the center of the cake comes out clean. Be careful not to overbake, as this cake has a different, lighter texture than most.
Let cake cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.
Caramel Pecan Filling and Frosting
1 1/2 cans (18 ounces) evaporated milk
6 egg yolks
2 cups sugar
1 cup (2 sticks) unsalted butter, cut into small pieces
2 teaspoons vanilla extract
4 cups sweetened, shredded coconut
2 cups coarsely chopped pecans
To make the frosting: In a large saucepan, beat together the evaporated milk and the egg yolks. Stir in the sugar, the butter, and the vanilla. Stir over medium heat about 15-18 minutes or until thickened and bubbly and golden in color. Remove from heat. Stir in the coconuts and pecans. Transfer to a large bowl and cool until room temperature and of good spreading consistency (about 2 hours; frosting will thicken as it cools).
When cake has cooled, spread frosting between layers and over top of cake.
Credit: The Complete Magnolia Bakery Cookbook