Although I am German, I have never really enjoyed German Chocolate cake.
Something about the texture of coconut shavings lumped into the frosting has always turned my taste buds away. I really am not too crazy about coconut and I generally like vanilla over chocolate.
HOWEVER- all of that has changed. AMEN.
When I hosted book club, I wanted to make a German Chocolate cake and my fellow book nerd (and the best baker friend a girl could have), pointed me to this recipe. She swore that is was the best and I am pretty sure it is. The recipe is from the famous NY Mangolia Bakery and Carrie Bradshaw would have swooned over it. If you were to bake this and give a piece to Mr. Big, he would have probably dumped Carrie and fled to you.
Whatever was leftover the next day, I took to my parents for dinner and I am suprpised my brother did not lick the platter clean.
Magnolia Bakery’s German Chocolate Cake
- For the cake:
4 oz. Baker’s German Sweet Chocolate, broken into squares
1/2 cup of water
2 cups all purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
4 large eggs, separated, at room temperature
1 cup butter, softened (two sticks)
2 cups sugar
1 tsp vanilla extract
1 cup buttermilk
- For the frosting:
1 1/2 cans evaporated milk
6 egg yolks
2 cups sugar
1 cup butter, cut into small pieces
2 tsps vanilla extract
4 cups sweetened, shredded coconut
2 cups coarsely chopped pecans
1. Preheat oven to 350 degrees.
2. Grease 3 (I ONLY USED TWO) 9 x 2 round cake pans, then line bottoms with wax paper (I DID NOT DO THIS)
3. In a small saucepan over low heat, combine the chocolate with water, stirring to melt the chocolate and blend well. Set aside and let it cool.
4. In a medium mixing bowl, combine flour, baking soda, and salt. Set aside.
5. In a small bowl, lightly beat the egg yolks together.
6. In a large bowl, on medium speed, cream the butter and sugar until light and fluffy.
7. Add the egg yolks, beating until well combined.
8. Add the chocolate mixutre and vanilla extract.
9. Add the dry ingredients in, alternating with the buttermilk, beating after each addition, until smooth.
10. In a separate bowl, beat the egg whites on high speed of an electric mixer until soft peaks form. Fold it into the batter.
11. Pour equally into cake pans and bake 25-30 minutes or until a tester comes out clean. DO NOT OVER BAKE- it is very light and fluffy.
Directions for the frosting:
1. In a large saucepan, beat together evaporated milk and egg yolks.
2. Stir in sugr, butter, vanilla extract.
3. Stir over medium heat about 15-18 minutes or until thickened and bubbly and golden in color. Remove from eat.
4. Stir in coconut and pecans.
5. Transfare to a large bowl and cool until room temperature and of good spreading consistency (about 2 hours).
6. When cake is cooled, spread frosting between layers and over top. DONE AND EAT!
Baking this cake also gave me a perfect reason to use my pretty cake display stand that I got from my baker-book-friend from the shower. It pretty much was begging to be used ever since I unpacked it:
So….. how many people are fans of this type of cake? What is your favorite cake?
Mine is lemon! I love anything lemon-flavored.