Wednesday, May 31, 2017
German Chocolate Cake
I love when holidays draw closer because of which means there’s definitely going to be some amazing desserts around! Amazing desserts like This specific German Chocolate Cake! All we need in life will be chocolate cake, right? :) Chocolate cake includes a way to my heart as well as whomever discovered chocolate will be my hero. Truly though, This specific German Chocolate Cake will be one of those desserts of which’s so Great the idea should become a tradition in your home for a yearly holiday like a birthday, Easter or Mother’s Day. the idea’s perfectly chocolatey as well as of which coconut pecan topping will be totally irresistible!
I got This specific recipe by Robyn Stone’s amazing fresh cookbook – Add a Pinch: Easier, Faster, Fresher Southern Classics. Robyn will be the food blogger behind AddaPinch.com as well as I’ve been following Robyn’s blog for years. I always love what she has to share! You can just tell cooking will be one of her passions as well as she puts her heart into the idea. Her fresh cookbook will be filled with fresh takes on classic family-friendly recipes – all of which are straight forward as well as easy to follow as well as the end results look dreamy! The photographs from the cookbook are simply gorgeous (can’t you just tell by of which cover photo below?)!
There are far too many recipes I want to try for me to name them all. Of course I had to start with This specific German Chocolate Cake recipe then next up I want to try the Spinach as well as Artichoke Stuffed Mushrooms. Then there’s Southern Buttermilk Fried Chicken, Sweet as well as Sour Meatballs with Zucchini, Easy Skillet Lasagna, Sticky Molasses BBQ Ribs (made from the slow cooker!), Balsamic Beef, Easy Pepper Steak, Mushroom as well as Wild Rice Stuffed Peppers, Jambalaya, Weeknight Chicken Pot Pie, Mama’s Meat Loaf, Spinach as well as Cheese Stuffed Chicken Breasts, Creamed Corn, Roasted Okra (confession I’ve never cooked with okra), Buttermilk Mashed Potatoes, Chicken as well as Dumplings, Lemon Meringue Pie as well as Strawberry Shortcakes. as well as many, many more. I highly recommend This specific cookbook! If you’d like to read more about This specific cookbook or to buy a copy for yourself you can follow This specific link here.
Ingredients
- 2 cups all-purpose flour*
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup whole milk
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup canola oil or melted coconut oil
- 1 cup boiling water
- 4 large egg yolks
- 1 1/4 cups evaporated milk
- 1 1/2 cups granulated sugar
- 1/2 cup salted butter, softened
- 1 1/2 tsp vanilla extract
- 2 cups sweetened flaked coconut
- 1 cup chopped pecans, toasted
Directions
- For the cake:
- Preheat oven to 350 degrees. Butter 2 9-inch round cake pans then line bottom having a round of parchment paper. Butter parchment then dust pans lightly with cocoa powder or flour as well as shake out excess. Set aside.
- In a mixing bowl whisk together flour, sugar, cocoa powder, baking powder, baking soda, as well as salt. Add the milk, eggs as well as vanilla as well as using an electric hand mixer beat on medium speed until combined. Reduce the speed to low as well as mix from the oil. With the mixer still on low, carefully as well as slowly pour in boiling water as well as mix until well combined, about 2 - 3 minutes. Pour batter into prepared cake pans.
- Bake until toothpick inserted into center comes out clean, about 30 - 35 minutes. Let cakes cook 10 minutes then invert onto wire racks to cool completely. Once cool spread about 1/3 of the frosting over one layer of cake. Top with the second layer of cake as well as frost only the top of the cake with the remaining frosting.
- For the frosting:
- In a medium mixing bowl whisk together egg yolks as well as evaporated milk until very well combined. Pour mixture into a large saucepan along with the sugar as well as whisk to dissolve sugar. Add butter as well as cook mixture over medium-low heat, whisking constantly, until mixture has thickened, about 10 - 12 minutes.
- Remove pan by heat, add in vanilla, coconut, coconut as well as pecans. Let cool until just warm then spread over cake.
- *If you scoop as well as level to measure flour (like I do) then only use 1 3/4 cups flour.
- Recipe source: adapted by the Add a Pinch cookbook
