Happy Birthday to Casey!
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!
and here’s a little peak of our breakfast this morning!
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
Directions:
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!***
