Saturday, September 20, 2008

A Birthday Celebration

I had never made a German Chocolate Cake before. All the bakery German Chocolate Cakes I'd ever had had been dry, crumbly, and, frankly, very disappointing to a chocolate lover like me! I'd always assumed that Germans preferred their chocolate cakes dry and crumbly...until now...

We had a friend in town last night. She recently had a birthday, AND baby was wanting some cupcakes, so I thought I'd kill two birds with one stone and make her a birthday cake for her visit! I asked her what her favorite cake was, and groaned inwardly when she said "German Chocolate!" I'd thought my friends would have better taste... :P

Ah, well, she's a good friend, and if she wanted a "German Chocolate Cake", a "German Chocolate Cake" she would get! And it's off to Google!

As it turns out, a German Chocolate Cake is not German in origin at all! It's named after the brand of chocolate used in the baking of the cake! Huh. Maybe there's hope for this cake, after all.

Here's how it turned out:



It. Was. DELICIOUS. So moist and CHOCOLATEY.

And here is the recipe, which can also be found by clicking the link above: (Note: I don't have THREE layer pans, I have two. So, I made a two layer cake, and six cupcakes, five of which I gave to the neighbours after the hubby came over to help Matt unclog the shower. Ugh. I can't wait to move.)

German Chocolate Cake
1 pkg. Baker's German’s sweet chocolate (4 oz.)
1/2 cup Water, boiling
1 cup Butter or margarine
2 cup Sugar
4 Eggs, separated
1 teaspoon Vanilla extract
2 cups Flour, all-purpose
1 teaspoon Baking soda
1/2 teaspoon Salt
1 cup Buttermilk
Coconut-pecan frosting




1. Melt chocolate in water and cool.

2. Cream butter and
Sugar.
3. Beat in egg yolks.
4. Stir in vanilla and
chocolate.
5. Mix flour, soda and salt. beat in flour
mixture, alternately with buttermilk.
6. Beat egg whites
until stiff peaks form; fold into batter. Pour batter
into three 9-inch layer pans, lined on bottoms with
waxed paper.
7. Bake at 350 degrees for 30 minutes or
until cake springs back when lightly pressed in
center Cool 15 minutes; remove and cool on rack.

THE FILLING AND TOPPING

1-14 oz. can of condensed milk such as Eagle Brand
½ Cup water
3 egg yolks
1 t vanilla
1/2 C butter (1 stick)
1 1/3 c Pecans; chopped reserve 10 whole pecan halves for garnish.
1 ¾ c Angel flake coconut
(If you can not find eagle brand condensed milk then use this substitute
mix 1 cup + 2 T (250 gr.) powdered milk mix with 1/2 C water and 3/4 C granulated sugar
Directions:
Cook the milk eggs and water over a double boiler until thickened.
Cook it over direct heat if you use complete concentration.
Then add the vanilla and butter and whisk in until it is melted and
smooth.
Add the chopped pecans and coconut.

CHOCOLATE FROSTING (Optional) {Erin's Note: Or, not so optional. :P}

1 stick or 1/2 Cup (125 grams ) butter , softened
9 squares (50 ml) Baker's German's chocolate, melted and cooled
1 1/2 cups (350 gr.)powdered sugar
1 tsp (5 ml) vanilla
1 1/2 TBS (45 ml) milk
for a richer chocolate flavor, add cocoa powder. or buy more German's chocolate
Mix butter and chocolate in mixing bowl. Stir in powdered sugar.
Beat vanilla and milk until smooth and of spreading consistency.
Assembly;
Divide the filling evenly between the 3 cakes putting the 1st layer
down, Then spread the filling evenly
Repeat with the other layer.
Frost the side of the cake only.


It sounds like a lot of work, and I suppose it is, but it was really a lot of fun!



3 comments:

Anne said...

Right before I read your last line I was going to comment: wow! that looks involved. And yet oh so worth it! I wish I could have some without the work...

:o)

Erin said...

LOL! As I was finishing up, I was thinking, "It's a good thing Matt doesn't like chocolate, so I don't really have to make this again!" But then he LOVED it, so...:P

I thought about it a little, and I suppose I could make the cakes a day ahead and refrigerate them, and then the filling and frosting isn't really all that involved: I actually did them simultaneously! The hard part was waiting for the the "filling" to cool enough so I could assemble the cake (I was afraid of the cake getting too soggy if I put the hot filling on and then sandwiched them...)

Kendra said...

You know, hard work is worth it when the food is good and someone feels special. I'm glad you changed your mind about the Germans! :)