German Chocolate Cake

Every year, I ask my husband what type of cake he wants me to bake for his birthday.  He usually picks carrot cake, but this year he said that he wanted German chocolate cake with a dreamy far-off look in his eyes.  He was obviously remembering a cake that I made from scratch last fall.  When he ate that cake, I remember him describing it only as "ooohhhh" as he engulfed it in ecstasy.  The cake was soft and moist, and the coconut pecan topping was incredibly intense and flavorful.  It was the best German chocolate cake that we have eaten.

I know that baking a cake from scratch can seem like a daunting task, but I will take you step by step through the process to make it less intimidating.  Furthermore, I took a ridiculous amount of photos, so you can actually see what I'm doing on each step.  The end result will be so delicious, you will not regret spending a few extra minutes on this cake.

Ingredients

Chocolate Cake
2 cups cake flour
1 tsp baking soda
3/4 tsp salt
3/4 cup (1 1/2 sticks) butter
1 1/3 cup sugar
3 eggs
1 cup buttermilk
5 oz. (1 1/4 bar) semi-sweet Baker's chocolate baking bars

Coconut Pecan Topping
2 egg yolks
8 oz (2/3 can) evaporated milk
1 cup light brown sugar
1/2 cup butter
1 tsp vanilla extract
7 oz (1/2 bag) sweetened shredded coconut
1 1/2 cup chopped pecans

Directions

Chocolate Cake

1.  Prep your ingredients.  I like to have everything ready to be added to the batter before I start combining everything.  That way, I am not struggling to find something while one hand is holding the beater in the batter.

A.  Take your butter, eggs, and buttermilk out of the fridge and allow them to reach room temperature.  If they are really cold, they won't cream nicely.  Place butter in a large bowl and pour sugar in that bowl as well.

B.  Melt your chocolate using the instructions on the box.  The chocolate needs to cool down a bit before it is mixed into the batter to prevent it from curdling or shocking the other wet ingredients.  Trust me, the cake will turn out better if the ingredients are close to room temperature when you start mixing them. 

C. Sift dry ingredients (flour, baking soda, salt) together.

2.  Cream butter and sugar together with a beater on medium-high speed for about 2 minutes or until light and fluffy. 

 

3.   Reduce to medium-low speed and add eggs one at a time.  Beat until smooth.

4.  Slowly add dry ingredients and buttermilk alternately to the mixture to prevent the weight of the dry ingredients or buttermilk from deflating your light fluffy mixture.

 

5.  Add melted, but cooled, chocolate.  Mix until combined.

 

6.  Pour batter evenly into two 8" or 9" greased cake pans.  Tap the cake pans against the counter to remove air bubbles from the cake.

 

7.  Bake at 350degF for 35 minutes, or until toothpick inserted in the center of the cake comes out clean.

Coconut Pecan Topping

1.  Combine yolks, milk, sugar, and butter in a saucepan on medium heat.

2.  Bring to a boil.  Simmer for 10 minutes, stirring continuously, to allow the mixture to thicken.

3.  Remove from heat.  Stir in coconut, pecans, and vanilla.

Assembly

1.  Allow the cakes and the coconut pecan topping to cool.  Level your cakes, if you desire.  I prefer to leave the cakes as they are.  I think it gives the cakes a bit of character and I just like the rounded top.

 

2.  Place one cake on your serving dish.  Smooth a layer of topping on top of the cake.

3.  Place the other cake on top of the first.  Smooth a layer of topping on top of the cake and then around the sides.

 

The cake only sat on the counter for a couple of minutes before we devoured it.  We just couldn't stand looking at it.  My husband reaction was the same as last time, but he did add one more word: "perfect."