I love a dark, moist German Chocolate Cake. The real magic, though, maybe the penuche topping. I can still almost see it on top of my great aunt & uncle’s bar glowing on top of a 9X13 pan of chocolate cake. All messy and perfect and messy.
- 1/2 cup unsalted butter, cut into small pieces
- 3/4 cups heavy whipping cream
- 1 egg
- 1/4 cup sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 3/4 cups pecans, lightly toasted
- 7 ounces bag shredded sweetened coconut
Melt butter in a medium saucepan over low heat. Mix in heavy cream, egg yolks, sugars, vanilla, & salt. Continue stirring and cook over medium-high heat for about 5 minutes. Watch closely. Stir in pecans and coconut too. Finally, allow to cool to room temperature and then save inside refrigerator until cake is ready.
German Chocolate Cake Ingredients
- 2 cups sugar
- 1 3/4 cups flour
- 3/4 dark cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1/4 cup sour cream
- 2 teaspoons vanilla
- 1 cup hot water
Preheat oven to 350F.
Place dry ingredients into mixer. Place eggs, buttermilk, oil, sour cream and vanilla in a container and beat together well. Add wet ingredients with dry ingredients. Finally, add hot water on low speed. Scrape down edges of bowl to be sure to incorporate all ingredients into batter. Mix on medium speed for a couple minutes.
Prepare two 8-inch round cake pans by coating with butter (making sure to cover all inside edges) then sprinkle with flour. Coat well but remove excess flour. Of course, the easiest way to prep your pans, though, is to use non-stick baking spray.
Bake for about 25 minutes or until a fork poked inside comes out clean. Also, carefully touch top quickly and see if cake springs back up. If it does, it is ready.
The benefits of freezing your cakes.
Allow cakes to cool completely. If baking cakes ahead of time, you can wrap well in plastic wrap and freeze until ready to use too. Freezing often makes for a very moist cake. This recipe, however, is very moist without freezing as long as you remove it from oven at just the right time. Cakes are also way easier to frost when frozen. Therefore, a prettier cake.
After everything has cooled, place one cake on a plate. Place half the filling on the first layer. Place second layer on top. Frost sides with frosting. Also, spread penuche over top layer. Finally, I placed a pretty border around the top.
In addition, you can also bake your cake batter in a 9X13 baking pan and top with penuche for a less fancy version since this is perfect for a casual potluck.
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 6 ounces high-quality, unsweetened chocolate, melted
Place butter, powdered sugar, salt, and maybe cinnamon into mixing bowl. Start out on low then turn speed up after powdered sugar has combined with butter. Mix until light & fluffy. Melt chocolate in microwave in 30-second intervals or rather over a double boiler until a small piece or two is still yet unmelted; hence, you won’t overheat it. Then remove from and continue to stir heat until melting process is complete. Carefully add melted chocolate into frosting mixture at once. Finally, whip until an especially noteworthy chocolate frosting.