German Chocolate - Happy Birthday Abbi!

Birthdays are one of the best excuses I have to practice my baking skills! Second birthday of the week, my sister! She requested a german chocolate cake; one we have made together a few times! I needed a new challenge and went on a recipe hunt to test! I also wanted to make it completely from scratch. This is what I found and devoured.

For the Cake:

4 ounces semi sweet chocolate chips

2 1/4 cups cake flour (yes, cake flour - don't skimp out)

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup lukewarm coffee

1 cup buttermilk (the only buttermilk we had available was in powder form - 4 tbsp + 1 cup water)

1 1/4 cups butter, room temperature

2 1/4 cups granulated white sugar

5 large eggs, room temperature (in a rush, soak in WARM water for 5 minutes)

1 1/2 teaspoons vanilla

For the Coconut Pecan Frosting:

1 cup  pecans - chopped

1 cup  granulated white sugar

1 cup evaporated milk

3 large egg yolks, lightly beaten

1/2 cup butter - cut into cubes

1/8 teaspoon salt

1 1/2 cups  sweetened, shredded coconut

1/2 teaspoon pure vanilla extract

Directions:
Preheat oven to 350 degrees. The oven racks should be in the upper and lower third of the oven. Spray three round 9 inch baking pans with cooking spray. Line the bottoms with parchment paper, and then spray again.

Sift the flour, cocoa powder, baking powder, baking soda, and salt together in a bowl. In another bowl, combine the coffee and buttermilk.

Melt the semisweet chocolate and set aside. (I melted mine in the microwave, stirring every 30 seconds, however a double boiler would also work.

With an electric mixer, blend the butter until it is creamy. Add the sugar and mix until fluffy. This will take 3-5 minutes (yes, THAT long). Scrape the sides of the bowl one or two times during this process. Add the eggs, one at a time, mixing after each egg. Add the vanilla and melted chocolate and beat until mixed.

Add the flour mixture and coffee mixture next. I added 1/3 of the flour mix and 1/3 of the coffee mixture three separate times. Beat just until everything is incoorporated. You don't want to overbeat the cake, or the texture won't be right.

Divide equally between  the three cake pans and bake for 30-35 minutes. Cake will spring a little bit and toothpick will be clean.


When the cake is done, let them cool in their pans on a drying rack for 20 minutes. While the oven is still on, spread pecans on a cookie sheet. Bake for 8-10 minutes, or until slightly fragrant. Remove and let cool.

Then, it is time the make the frosting. (Don't worry if your cake is still hot, everything will get a chance to cool).

In a medium saucepan, combine the sugar, milk, egg yolks, butter, and salt. Over medium heat, stir constantly until mixture has begun to boil and is thickening. Remove from heat and add pecans, coconut, and vanilla. Let this mixture cool for 30-60 minutes.

After the cake has cooled in its pan, flip upsidedown, remove parchment paper, and cool completely.

When both the cakes and frosting are cooled, it is time to put the cake together! Put one cake down on serving dish. Spread only the top with 1/3 of the frosting. Add another cake, and another third of the frosting. Repeat with the last cake and bit of frosting. Serve immediately, or my preference is to serve chilled.

I hope you enjoy this cake as much as my family did! My mother requested it again, a few times!

Adapted from Joy of Baking