Top | Cakes and Muffins
German Chocolate Cake
(recipe, Carrie Floyd)
Here's my interpretation of a well-loved, old-fashioned dessert. It's basically a simple chocolate cake with a coconut-pecan frosting. More often than not, I make half of the coconut-pecan frosting to use as a filling between the two layers, then frost the outside of the cake with chocolate ganache.
- 1¾ cups all-purpose, unbleached flour
- ¾ cup unsweetened, Dutch-process cocoa powder
- 1 cup sugar
- 1½ tsp. baking powder
- 1½ tsp. baking soda
- ½ tsp. salt
- 1¼ cups buttermilk (low-fat is fine)
- 2 large eggs, lightly beaten
- 1 cup brown sugar, lightly packed
- ¼ cup canola or vegetable oil
- 2 tsp. vanilla
- 1 cup hot, strong black coffee
- 4 large egg yolks
- 1 can (12 ounces) evaporated milk
- 1 cup packed brown sugar
- 6 Tbsp. unsalted butter, cut into 6 pieces
- ⅛ tsp. salt
- 2 tsp. vanilla
- 1 cup sweetened coconut
- 1 cup unsweetened coconut
- 1½ cups pecans, toasted and finely chopped
- Make the cake: Preheat oven to 350 degrees. Grease and flour two 9-inch round pans.
- In a large bowl, sift together the flour, cocoa, sugar, baking powder, baking soda, and salt.
- In another bowl, mix together the buttermilk, eggs, brown sugar, oil, and vanilla until just combined.
- Add the wet ingredients to the dry and beat, either by hand with a large whisk or with an electric mixer on medium speed, for 2 minutes.
- Whisk in the coffee, about ⅓ cup at a time, and stir until completely incorporated. Batter will be quite thin.
- Pour an equal amount of batter into the two prepared pans and bake for 30 to 40 minutes (20 to 22 minutes for cupcakes), or until a toothpick stuck in the center comes out with a few wet crumbs on it. (The secret to this cake is erring on the side of underbaking rather than overbaking; if your toothpick comes out dry, then the cake is overbaked.)
- Remove from oven and let cool before frosting.
- Frost the cake: In a medium saucepan, whisk egg yolks with evaporated milk. Add brown sugar, butter, and salt, and cook over medium-high heat, stirring constantly, until it comes to a boil and is slightly thickened, 5 to 10 minutes.
- Remove from heat and stir in vanilla, coconut, and pecans. Transfer mixture to a bowl, cover, and refrigerate until cool, about 2 hours.
- Frost top of first layer and place second layer atop it. Frost top and sides of cake.