Monday, January 9, 2012

Glorious German Chocolate Cake

My girlfriend and I usually have a tradition of cooking for a special occasion or just for hunger. When the new year came we decided to make German food. This included red cabbage, spaetzle mac and cheese, potato dumplings and my contribution was German Chocolate Cake. I have some German heritage in me, and I've been craving this for a long time. You can't just go to the supermarket and get it! If you are a chocolate lover, I'm sure you'll love this.
  • You will need:

  • Bakers German Chocolate (4  1oz bars)
    1/2 cup Melted butter
    • 1 cup of sugar
    • 2 egg yolks
    • 2 egg whites
    • 1 teaspoon of vanilla extract
    • 1/2 cup of buttermilk
    • 1 and 1/4 cup of Cake Flour (I used self rising flour and it seemed to work)
    • 1/2 cup of baking soda
    • 1/4 teaspoon of salt

    1/2 cup white sugar
    1/3 cup and 2 tablespoons and 1 teaspoon evaporated milk
    1/4 cup butter
    1-1/2 egg yolks, beaten
    2/3 cup flaked coconut
    1/2 cup chopped pecans
    1/2 teaspoon vanilla extract

    1/4 teaspoon shortening
    1/2 (1 ounce) square semisweet chocolate
    maraschino cherries
      This recipe was taken from

      Preheat oven to 350%. Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted (you can put more in if you wish). Remove from heat and allow to cool (don't wait too long for it to cool or it will become stiff)
      In a large bowl, cream (blend together using hand held blender) 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time (seriously do it one at a time. to separate the yolks crack open the egg gently and place yolk back and forth on each shell over a bowl). Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
      In a large glass or metal mixing bowl, beat egg whites until stiff peaks form (this was hard for me to attempt so don't feel bad if you fail). Fold 1/3 of the whites into the batter (softly), then quickly fold in remaining whites until no streaks remain.
      Pour into 3 - 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack (or open a window and allow to cool within the pans).

      To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla (for an added touch toast pecans and coconut). Cool until thick enough to spread. (my spread did not thicken until it was refrigerated)
      Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake. (this is optional)

      I placed maraschino cherries on top along with the filling.

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