Sorry it's been so long since my last post. My time in California has come to an end, and I wanted to soak up the last couple of weeks with many wonderful adventures :)
However, while I was away, my boyfriends brother had a birthday and of course there needed to be something spectacular made in his honor. I asked for a few different options to choose from, concerning his favorite dessert, and the winner was a German Chocolate Cake! I have to admit this was my first time making a german chocolate cake, but that's no reason not to do it big right?? So, I made it my own, and came up with a four layer chocolate cake with traditional coconut, pecan icing, as well as a chocolate ganache to go inside each separate layer. I had help from my boyfriends sister, and together, we created a gigantic, gooey and delicious mess of cake.
Here is the recipe:
For the Chocolate Cake
- Butter two round cake pans
- Mix 1 and 3/4 cups of all purpose flour, 2 cups of sugar, 3/4 cups good cocoa, 2 tsps baking powder, and a pinch of salt in a big mixing bowl.
- In another bowl, combine 1 cup of shaken buttermilk, 1/2 cup of vegetable oil, 2 large eggs (at room temp), and 1 tsp vanilla.
- Slowly add wet ingredients to dry and mix until completely combine.
- When all ingredients are well incorporated, mix in 1 cup of fresh coffee, any flavor that you would like, but I would suggest using something that doesn't have too strong of a flavor.
- At the end of mixing any cake batter, I always like to add about a cup of pudding or low fat yogurt. I find that this makes the cakes extra moist.
Pour the batter into prepared cake pans and bake in a 350 degree oven for 35 to 40 minutes, or until a toothpick comes out clean. When the cakes are done, let them cool completely and then cut each cake in half, giving you four separate cake layers.
While the cakes are baking, you can start on the frosting.
For the coconut pecan frosting:
- Whisk 1 cup of evaporated milk, 1 cup of sugar, 3 egg yolks, and 1 stick of cubed butter in a saucepan over medium heat. Stir constantly until thick and creamy, about 10 minutes.
- Remove from the heat and stir in 1 tsp vanilla, 1 3/4 cup toasted coconut, and 1 cup chopped pecans.
- Set aside, stirring every once and a while until completely cool.
While the frosting is cooling, you can make the chocolate ganache
For the ganache:
- 8 oz heavy whipping cream
- 8 oz good chocolate, chopped or in chip form
Heat the whipping cream over medium high heat, until just at a boil. Take the cream off of the stove and stir in the chocolate until completely melted. There are tons of different variations of ganache, but this one has never done me wrong and always seems to be an easy crowd pleaser :)
FINLLY, you assemble!
Find a pretty plater to place the bottom layer of cake on, topping that layer with 1/4 of the frosting then topping the frosting with a ladle full of the chocolate ganache. Continue these steps with each layer of the chocolate cake, using the remaining frosting and ganache to top the whole thing. This cake should have frosting and ganache running all down the sides, don't be afraid to dive in!
I suggest a big glass of milk and great friends as accompaniments to this cake:)