Coming up, and currently we have a few events at work worth celebrating and making a deal of. Two birthdays and a going away/leaving. And while most would argue that no one needs a reason for cake, what better reason than this combination!
So thinking cap on, and I didn’t need to think for long, with one special request coming in for a chocolate variety I have been wanting to try out a German Chocolate Cake for some time now.
A German Chocolate Cake reads like a combination of goodness. It it a three layered cake purely of sweet chocolate with icing a combination of creamy coconut and pecans. These layers should provide a textural contrast that will be delicious with a good chocoalte cake bake. I’m excited to get this started. I will get the cake building tomorrow, then the icing the thursday night!
two days later…
I have started the cake! process one is now complete – the baking of the cake. With the house smelling of chocolaty goodness I hope this cake turns out amazing. However it will only be a double layer, due to the fact that when I made the cakes, the have not risen as much as I would like, so I can not really cut them in halves. This is fine though because sometimes it can be an overload of the icing in between layers with to many! I will level these off tonight, and the second process will begin: icing and decorating. I have even got all my ingredients measured out and ready to go to help make it easier when I get home. Nice and quick.
Decorating: This was so different to other cakes I have assembled and decorated! I only roughly leveled off the top of the cakes before placing on my container.. I actually use the contain lid for the cake then place the container over top as the lid, saves for easy cutting and not trying to ‘pull’ the cake out! I then made my topping and as its thick you can easily manipulate it into place, not really needing any special icing knives etc. So easy and I added the chocolate as an extra! I will also whip up some cream to serve!
German chocolate cake
170g milk or dark chocolate
1 1/2c all purpose flour
1/4c Cocoa powder
1/4c self raising flour
1tsp baking powder
1c butter softened
1 1/2c caster sugar
4 large eggs separated
1tsp Heilala vanilla paste
2c shredded coconut
1 can condensed milk
6 egg yolks
1 1/2c compacted brown sugar
2c chopped pecans
1tsp Heilala vanilla paste
I start this two night out, the frosting day two for presentation day three!
1. Set oven to 180 degrees
2. Line two cake tins with paper and grease.
3. Whip the butter and sugar till creamy.
4. Add your egg yolks in one at a time and beat until combined.
5. Add the vanilla.
6. Measure out your flours. And melt your chocolate in with the butter milk. Alternatively add the flour and choc mix and mix well in between each addition to incorporate.
7. Remove once done and set aside.
8. Whip your egg whites until soft peaks form. Fold through your cake mix carefully.
9. Take your cake tins and divide the mix across the two. Cook for 30-35minutes. Check after 25minutes.
10. Allow to cool slightly in the pan first then remove.
Make your frosting
1. Toast your pecans
2. Combine the condensed milk, sugar, butter, eggs into a saucepan and combine over medium heat. Stir until the sugar is dissolved and combine to stir until it becomes a caramel and deepens In color and it is a thick consistency. If the heat is to high or you heavy it the bottom will burn and your egg will cook! Remove from heat and allow to cool slightly before the next step.
3. Stir in your pecans, vanilla and coconut.
4. allow to cool for 40minutes before using onto the cake.
Assemble your cake
1. Level off your cakes if you haven’t already for two layers
2. Place one down as your base and place some frosting on top evenly. Place your second layer on top and frost the entire cake with the remaining,
Garnish with whole pecans and choc drizzle if you wish.
This recipe is inspired by Mamas recipe on her blog.