There is a lot of Lore and Misinformation that Surrounds the History of the German Chocolate Cake. Suffice it to say, the cake has nothing to do with Germany and a lot to do with a waxy, sugary chocolate that goes by the brand name Baker’s German Chocolate. Our version of German Chocolate Cake is really an update. We used a better-quality chocolate, increased the sugar a bit, and toyed with the amount of buttermilk until we got a moist, dense crumb. We also kept the sides and top of the cake exposed in order to showcase the wonderfully sticky coconut filling. This cake is moist and rich, and we’re sure that most Germans wouldn’t mind claiming it as their own.
Sift the cake flour, cocoa powder, baking powder, baking soda, and salt into a medium mixing bowl. In a small bowl, whisk together the coffee and buttermilk.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. Add the vanilla and beat to incorporate. The mixture will look light and fluffy.
Add the flour mixture, alternating with the coffee/buttermilk mixture, in three additions, beginning and ending with the flour mixture. Remove the bowl from the mixer and fold in the melted chocolate.
Divide the batter among the prepared pans and smooth the tops.
Spread half of the coconut evenly across the pan and place in the
In a large saucepan, stir together the sugar, butter, evaporated milk, vanilla, and egg yolks. Bring the mixture to a boil, stirring constantly. After the mixture begins to boil and thicken, remove from the heat and stir in the toasted coconut, regular coconut, and pecans.
Place the pan over an ice bath (a large bowl filled with ice) and stir the mixture until cool.
Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread one third of the filling on top. Add the next layer, trim and frost with one third of the filling, then add the third layer. Trim the top, and frost with the remaining filling.
The cake will keep in an airtight container, at room temperature, for up to 2 days.
© 2008 All rights reserved. Published by Abrams Books.