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June 11, 2010 / Sarah

National German Chocolate Cake Day

Thank God I don’t like coconut (the texture is pretty cringe inducing to me) so I had no problem avoiding this (otherwise delicious) cake!  It was gobbled up pretty quickly at work making the temptation to scrape the frosting off even less.

Today, like every Friday, there were donuts in the break room.  Our administrative assistant mentioned that this week must have been dessert week and I apologized for bringing in half of those desserts.  But, he pointed out that you don’t feel so bad about eating it if it’s homemade.  It’s like all that fat, sugar, and calories magically disappear when baked in someone’s oven instead of being thrown in a giant vat of hot oil along with a ton of other donuts (did I just ruin donuts for you?  I’m sorry….)  Anyway, so then I pointed out that I used lemon juice mixed with fat-free milk in place of the buttermilk in my German Chocolate cake so if the homemade aspect didn’t get rid of all of that bad-for-you stuff, then surely the fat-free milk did, right?


*Sigh* Well, I guess we can only hope.

German Chocolate Cake
From Bon Appetit

1/2 cup water
6 ounces Baker’s German’s Sweet Chocolate, chopped
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3 1/2 cups sugar, divided
1 3/4 cup (3 1/2 sticks) unsalted butter, 2 at room temperature, 2 1/2 cold
4 large eggs, separated
2 teaspoons vanilla extract
1 cup buttermilk
1 1/4 cup semi sweet chocolate chips, divided
1 12-ounce can evaporated milk
5 large egg yolks
1/4 teaspoon almond extract
1 7-ounce package sweetened shredded coconut
1 1/2 cups coarsely chopped pecans

  1. Preheat oven to 350 degrees F. Butter a 13 x 9 x 2-inch glass baking dish and set aside.
  2. Bring the water to a simmer in small saucepan. Reduce heat to low and add the chopped chocolate; whisk until smooth. Set aside and let cool.
  3. Sift flour, baking soda and salt into medium bowl. Using an electric hand mixer, beat 2 cups of sugar and the room temperature butter in large bowl until blended. Beat in the 4 yolks 1 at a time. Beat in chocolate mixture and vanilla extract. Beat in dry ingredients alternately with buttermilk. Using clean dry beaters, beat whites in another large bowl until stiff but not dry. Fold egg whites into batter in 2 additions. Pour batter into prepared dish. Sprinkle with 1 cup chocolate chips. Bake until tester inserted into center comes out clean, about 1 hour. Cool cake in pan on rack.
  4. Combine the evaporated milk, remaining egg yolks, almond extract, cold butter, and remaining 1 1/2 cups of sugar in a heavy, large saucepan. Whisk over medium-high heat until mixture simmers and thickens, about 18 minutes. Mix in coconut and pecans. Spread warm frosting over cake. Immediately sprinkle remaining 1/4 cup chocolate chips on top. Let stand until frosting sets, about 2 hours.
  5. Cut cake into squares and serve.

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