German Chocolate Cake

When I was little I would get so excited watching my Mom make my Dad's birthday cake. I couldn't wait to put the candles on and carry it out to him, singing happy birthday. He would laugh and be so delighted with his favorite cake. She made it every year for as long as I can remember. When she moved to Heaven I carried on that tradition. When I light the candles and carry it out to him, it bows his head and cries.

German Chocolate Cake

4 ounces semi sweet chocolate, chopped
2 1/4 cups cake flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup boiling water
1 cup buttermilk
1 1/4 cups butter, softened
2 1/2 cups granulated white sugar

5 large eggs
1 1/2 teaspoons pure vanilla 

Preheat oven to 350 degrees. Spray three 9 -inch cake pans with non-stick spray and then line with parchment paper.

In a heatproof bowl placed over a saucepan of simmering water, melt the chocolate. Remove from heat and let cool to room temperature. In a separate bowl mix together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.  In a small bowl, combine the hot water and buttermilk and set aside.

With a hand mixer, cream the sugar and butter until fluffy. in a large bowl. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and beat to combine. Next, add the buttermilk mixture and the dry ingredients in three additions. Beat only until the ingredients are incorporated...do not over-beat. Fold in the melted chocolate.

Divide the batter evenly among the three prepared pans and drop your pans on counter to break air bubbles and flatten tops.  Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. Remove from oven and place on a wire rack to cool for about 20 minutes. Remove from pans and cool completely before frosting. 

For the Chocolate Icing

8 ounces semisweet chocolate, chopped
2 tablespoons light corn syrup
3 tablespoons unsalted butter
1 cup heavy cream

Place the chopped chocolate, corn syrup and butter in a medium bowl. Heat the cream in a small saucepan over medium heat until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir until smooth. Cool to room temperature. 

Coconut Pecan Frosting

1 1/2 cups chopped pecans
1 cup sugar
1 cup evaporated milk
3 large egg yolks, lightly beaten
1/2 cup butter, cut into pieces
1/8 teaspoon salt
1 1/2 cups sweetened flaked coconut
1/2 teaspoon pure vanilla extract

In a saucepan, combine the sugar, milk, egg yolks, butter, and salt. Cook over medium heat, stirring constantly, and when the mixture begins to boil and thicken, remove from heat. Stir in the chopped pecans, coconut, and vanilla extract. Let cool until spreadable.

Assembly

Place a dab of coconut pecan filling on a serving plate. This will hold the cake in place so that it does not move around. Then, place one layer of cake, on your serving plate, and cover with one third of the frosting. Add the next layer and another third of the filling.  Do the same for the third layer. Make sure you spread your filling all the way out to the edges of the cake.

Once you have all three layers stacked and filled, you want to frost the sides of the cake with the chocolate icing. Then pipe a decorative border around the outside top edge of your cake.

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