writeonthebay

make this cake

In Family, Food, In My Kitchen, In Other Words, On My Mind, Uncategorized, Writing on August 9, 2010 at 9:41 pm

I hate when bloggers write about why they haven’t written in a while. “I’ve just been so busy!” Yada yada yada.

Well, here’s why I haven’t been blogging for a while. When I thought about writing, all I could think about was stuff about my dad, and I’m guessing there’s only so much of my feeling sorry for myself any reader can take.

But someone gave me a kick in the pants, so here I am. Pity party and all. We’ll call it a segue to less self-indulgent topics.

I made a cake Saturday. A lot of eggs, a lot of butter, more than a few tears. It would have been Daddy’s 83rd birthday. German chocolate was his favorite.

It was one of the best cakes I’ve ever made.

Seriously.

If you like German chocolate cake, or if you like chocolate, pecans, coconut, and creamy caramel-ly frosting that you would eat by the spoonful (not that I’d ever do such a thing). Make this cake. Pronto.

German Chocolate Cake (adapted from a Bon Appetit recipe)

Yield: Serves 12
For cake
1/2 cup water
6 ounces German’s Sweet Chocolate, chopped
2 1/4 cups all purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
4 large eggs, separated
2 teaspoons vanilla extract
1 cup buttermilk
1 cup semisweet chocolate chips

For frosting
1 12-ounce can evaporated milk
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter
5 large egg yolks
1/4 teaspoon almond extract
1 7-ounce package sweetened shredded coconut
1 1/2 cups coarsely chopped pecans

Make cake:

Preheat oven to 350°F. Butter two 9″ cake pans and line with parchment paper. Bring water to simmer in small saucepan. Reduce heat to low. Add chopped chocolate; whisk until smooth. Cool.

Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until blended. Beat in yolks 1 at a time. Beat in chocolate mixture and vanilla. Beat in dry ingredients alternately with buttermilk. Using clean dry beaters, beat whites in another large bowl until stiff but not dry. Fold into batter in 2 additions. Pour batter into prepared pans. Sprinkle with chocolate chips. Bake until tester inserted into center comes out clean, about 50 minutes. Cool cake for 10 minutes in pans then turn out onto wire racks and let cool completely.
Make frosting:
Combine first 5 ingredients in heavy large saucepan. Whisk over medium-high heat until mixture simmers, thickens and leaves path on back of spoon when finger is drawn across, about 18 minutes. Mix in coconut and pecans. Place one layer of cake onto a platter with chocolate chips up. Spread warm frosting over top of cake, but not sides.  Let stand until frosting sets, about 2 hours.

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  1. First of all you have been blogging; your talents are too vast to be limited by one outlet.
    Secondly, as a recipient of 12,000 calories from from Bridget’s Saturday night memorial baking, I agree that if you bake, put this at the top of your list.

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