I have a confession to make.
I love chocolate cake – its probably my absolute favorite type of cake to enjoy. I’ve made numerous cakes, trying out different recipes, always on the search for the easiest, most decadent cake I’ve ever tasted. If you follow me on Facebook, you’ll notice I like to share chocolate recipes too.
So here’s my confession: I’ve never made a German Chocolate Cake until this weekend.
What was I thinking? How could I have waited for so long? Why would I have waited for so long?
Chocolate cake. Coconut. Pecans. Sweet sweet heaven.
I’m at the end of a book deadline which always means I try to find ways to distract myself. I’m not sure if it’s because I don’t want to say goodbye to these characters or if it’s because I want to give them room to bring their own story to an end without me forcing it. This is where I found myself yesterday. First, I made cheddar cheese biscuits with almond flour – which surprisingly tasted pretty good. But that wasn’t enough. I needed cake. My husband once mentioned he was in the mood for a German Chocolate Cake – which is rare since he’d not a ‘cake’ person (I know, I know…on one hand – how could he NOT be a cake person, but on the other hand – more for me!).
There is probably nothing I love more than the smell of cake baking in the oven. Wait…that’s not true. I love the taste of said cake even more, BUT, the smell of a cake baking is pure heaven.
I’m back to writing today and once I hit the halfway mark, I’ll celebrate with a piece of cake. Once I hit my word goal for the day, I’ll enjoy another…considering I’m at the end of this story about a chocolate shop, it only seems fitting to enjoy chocolate cake, doesn’t it?
- Parchment paper
- 2 (4-oz.) packages sweet chocolate
- 2 cups flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 c butter
- 2 c sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- Coconut-Pecan Frosting
- 2 c chopped pecans
- 1 can evaporated milk
- 1½ c sugar
- ¾ c butter
- 6 egg yolks, lightly beaten
- 2 c sweetened flaked coconut
- 1½ tsp vanilla extract
- Garnish: chocolate-dipped toasted pecan halves
- Preheat oven to 350°.
- Lightly grease 3 (9-inch) round cake pans; line bottoms with parchment paper, and lightly grease paper.
- Microwave chocolate baking bars and ½ cup water in a large microwave-safe bowl at HIGH for 1 to 1½ minutes or until chocolate is melted and smooth, stirring once halfway through.
- Combine flour and next 2 ingredients in a medium bowl.
- Beat butter and sugar at medium speed with an electric mixer until fluffy.
- Add egg yolks, 1 at a time, beating just until blended after each addition.
- Stir in chocolate mixture and vanilla.
- Add flour mixture alternately with buttermilk, beginning and ending with flour mixture.
- Beat at low speed just until blended after each addition.
- Beat egg whites at high speed until stiff peaks form; gently fold into batter.
- Pour batter into prepared pans.
- Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, and gently run a knife around outer edge of cake layers to loosen from sides of pans.
- Cool in pans on wire racks 15 minutes.
- Remove from pans to wire racks; discard parchment paper.
- Cool completely (about 1 hour).
- Spread Coconut-Pecan Frosting between layers and on top and sides of cake.
- Garnish, if desired