March 8, 2009

Magnolia Bakery’s German Chocolate Cake

Happy Birthday to Casey!

oh boy

This year I decided to try something new for Casey’s Birthday. I made him his second favorite kind of cake–German Chocolate!

What you see here is my first attempt! It turned out SUPER good. Very light and fluffy- So light that it didn’t hold it’s shape like a regular cake might. But when it gets into your mouth who really cares? My 4 year old nephew even chimed in “So good when it hits your lips.” ha!

This cake is a show stopper. Soo rich! Soo gooey! I think I caught a few people in my kitchen putting swiping their fingers up against the frosting for a taste!

We had some for breakfast this morning and it didn’t disappoint! I am currently suffering from a sugar coma. So shocked I am able to type this!

fluffy fluff i've never liked cake batter....but i LOVED the taste of this!
layer cake i need a glass of water to look at this

and here’s a little peak of our breakfast this morning!

worth getting out of bed for

breakfast anyone?

Magnolia Bakery’s German Chocolate Cake

For the Cake:
-4 oz Baker’s German’s Sweet Chocolate, broken into squares
-1/2 cup water
-2 cups all purpose flour
-1 1/2 teaspoons baking soda
-1/4 teaspoon salt
-4 large eggs, separated, at room temperature
-1 cup butter, softened (two sticks)
-2 cups sugar
-1 teaspoon vanilla extract
-1 cup buttermilk

For the Frosting:
-1 1/2 cans evaporated milk
-6 egg yolks
-2 cups sugar
-1 cup butter, cut into small pieces
-2 teaspoons vanilla extract
-4 cups sweetened, shredded coconut
-2 cups coarsely chopped pecans

1. Preheat oven to 350.
2. Grease and flour 3 9×2 inch round cake pans, then line bottoms with wax paper.
3. In a small saucepan over low heat, combine the chocolate with the water, stirring to melt the chocolate, and blend well. Set aside and cool for 10 minutes.
4. Meanwhile, in a medium sized bowl, sift together the flour, the baking soda, and the salt. Set aside.
5. In a small bowl, lightly beat the egg yolks, about 1 minute.
6. In a large bowl, on the medium speed of an electric mixer, cream the butter and the sugar until light and fluffy, about 3 minutes.
7. Add the egg yolks, beating until well combined.
8. Add the chocolate mixture and the vanilla extract.
9. Add the dry ingredients in thirds, alternating with he buttermilk, beating after each addition, until smooth.
10. In a separate bowl, beat the egg whites on the high speed of an electric mixer until soft peaks form. Gently fold into batter.
11. Divide batter among the prepared pans.
12. Bake for 25-30 minutes or until a cake tester comes out clean. Be careful not to over bake, as this cake has a different, lighter texture than most.
13. Let cake cool in pans for 10 minutes.
14. Remove from pans and cool completely on wire rack.
15. In a large saucepan, beat together the evaporated milk and the egg yolks.
16. Stir in the sugar, the butter , and the vanilla extract.
17. Stir over medium heat about 15-18 minutes or until thickened and bubbly and golden in color. Remove from heat.
18. Stir in the coconut and pecans.
19. Transfer to a large bowl and cool until room temperature and of good spreading consistency (about 2 hours.)
20. When cake has cooled, spread frosting between layers and over top of cake.

***I had a hard time frosting the sides because the frosting turned super gooey. I just popped the bowl in the fridge and let it cool for about 20 minutes and it was perfect for spreading!***

  • Melissa

    I may or may not have had a Magnolia cupcake for breakfast this morning.

    This cake looks DIVINE! What a great way to bring Magnolia to my own kitchen when I get home from NYC!

  • nicolle

    oh i am for sure making this cake. german chocolate is my favorite… so good!

  • Amanda

    My problem with german chocolate cake is the frosting. It’s really sweet and turns out messy. But I’ve never made my own, and have only had storebought kinds. I will have to attempt this cake sometime soon. Maybe for easter or something. I am a big chocolate and coconut combination so I bet I’d be a fan of this cake.

    • Tracy

      Amanda- i know exactly how you feel. I was somewhat frustrated when I was frosting the cake. Then I put the frosting in the fridge for about 25 minutes and it was SUPER easy to work with. I also wet my hands a bit which helped make a nice even spread on the top & sides. Good luck! And good luck not eating the whole cake. It’s ridiculous how good it is.

  • Trina

    Thanks for sharing the recipe! 😀 I made em the other day…and there were delish! I hadn’t had German Chocolate cupcakes in quite some time and never made me from scratch…and I must say that frosting is AMAZING. I snuck a couple of sppoonfulls of it as it was cooling. I’m linking your blog in mine for my post about these.

  • Alexandra

    Hello Tracy! I made this cake last week for my 14-year old’s birthday – his request! He wanted the Magnolia Bakery’s German Chocolate Cake that he enjoyed last year while we were living in NYC. You nailed it! Thank you for sharing this recipe. Now I can continue to crave this cake and know that I am able to MAKE it in my own kitchen! 🙂

  • Tatiana

    Very disappointed…. you must have meant BROWN sugar for the frosting, no? I followed your directions and it did not come out the correct color or taste. Every other recipe in a quick google search specifies BROWN sugar for the frosting. Bummer.

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