It's been a little bit since my last post, but I have lots to share with you soon I promise! I have paintings that are coming along, drawings, and some cupcakes too (remember the Bake It Pretty order I put in???)
Anyway, this is my dad's German Chocolate cake I made for his 54th birthday. I made
Trisha Yearwood's recipe again, but I filled and decorated this one a little different. (I wasn't too pleased with the look of the
last one, still a little too much like a giant
cheeseball!)
But this one was much more attractive and was more yummy than the last... maybe it's due to all of the extra ganache I spread onto the sides :)
Here's the recipe if you want to try it! (The only difference with mine is that I added chocolate ganache, decorating it differently.)
German Chocolate CakeTrisha YearwoodIngredients
4 ounces sweet dark chocolate
1 cup (2 sticks) butter, at room temperature
1/4 cup warm milk
2 1/2 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
5 medium egg whites
2 cups sugar
5 medium egg yolks, at room temperature
1 teaspoon vanilla extract
3/4 cup buttermilk, well shaken
For the coconut frosting:
1 cup sugar
4 medium egg yolks
1 1/4 cup evaporated milk
1/2 cup (1 stick) butter
1 teaspoon vanilla extract
10 ounces fresh or frozen and thawed grated coconut
1 1/2 cups finely ground pecans
Yields: 12 servings
Preparation
Prepare the chocolate by melting it in the top of a double boiler, stirring until it is smooth. Add 1/4 cup (1/2 stick) of the butter and stir until it is melted and blended. Add 1/4 cup of warm milk and stir until smooth. Set the chocolate aside to cool.
Preheat the oven to 350ºF.
Line the bottoms only of three 9-inch cake pans with circles of parchment paper, or grease each pan bottom only with solid shortening and dust lightly with flour. Sift together the sifted and measured flour, baking soda, and salt.
Whip the egg whites until stiff using the wire beater of the mixer. Transfer the beaten whites to a separate bowl and set aside.
In the mixer bowl, cream the remaining 1 1/2 sticks of butter and sugar together until fluffy. Add the egg yolks one at a time, beating well after each addition. Add the melted, cooled chocolate and the vanilla. Mix well.
With the mixer on very low, stir in the flour mixture alternately with the buttermilk. Do this by adding about a third of the flour and slowly stirring it in completely. Then add about half the buttermilk and stir it in. Continue adding flour and buttermilk in this manner, ending with flour. Scrape the sides and bottom of the bowl and stir again. With a long-handled spoon or spatula, fold and stir the beaten egg whites into the batter until the batter is smooth with no visible clumps of whites.
Divide the batter evenly between the prepared pans and bake for 30-40 minutes. The cake is done when it begins to pull away from the sides of the pans and springs back to a light touch. Cool layers in the pans for about 8 minutes.
Run a knife around the edges of each pan and turn the layers out onto wire racks that have been sprayed with cooking spray. Cool layers completely before frosting.
To make the frosting, combine the sugar, egg yolks, and evaporated milk in the top of a double boiler. Stir with a wire whisk until the yolks are fully incorporated. Add the butter. Place over simmering water and bring to a boil.
Simmer for 12-15 minutes longer, stirring constantly, until the mixture thickens. Add the vanilla, coconut, and nuts. Cool.
To assemble the cake, place one layer on a cake stand and spread with frosting. Frost each layer completely, top and sides, as it is added to the cake.
Enjoy!
