Hi MFF friends! I’m Sarah from Fantastical Sharing of Recipes. I was happy to jump at the chance to contribute some dessert recipes for Carrie’s blog. An excuse to make desserts is always needed in my house!

Today, I am sharing a recipe I made for my lovely mom-in-law for her birthday. She loves German Chocolate Cake and I had a recipe I was dying to make. So let’s stop talking and get to the cake recipe already!

Recipe slightly adapted from Pass the Sushi

What you need:

For the Cake:

• 2 1/4 cups cake flour
• 3/4 cup special dark, unsweetened cocoa powder (I unfortunately had to use regular)
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 3/4 tsp. salt
• 1 cup hot coffee
• 1 cup buttermilk
• 1 1/4 cups unsalted butter, at room temp
• 2 1/4 cups sugar
• 5 eggs
• 1 1/2 tsp. vanilla
• 4 oz. dark chocolate, melted and cooled

For the Coconut-Pecan "frosting":

• 1 1/3 cups shredded sweetened coconut
• 1 cup sugar
• 1/2 cup unsalted butter
• 1 cup evaporated milk
• 1 tsp. vanilla
• 3 egg yolks
• 1 1/3 cups chopped pecans

Directions:

For the Cake:

1. Sift together cake flour, cocoa powder, baking powder, baking soda, and salt into a large bowl.
2. In a separate small bowl, whisk together hot coffee and buttermilk.
3. In your stand mixer bowl, beat together butter and sugar until fluffy. Then add eggs, one at a time, beating in between each addition for 20 seconds. Add vanilla and beat.
4. Alternate adding the dry ingredients and the coffee mixture - starting with 1/3 dry, then going 1/2 coffee, 1/3 dry, 1/2 coffee, and ending with remaining 1/3 dry.
5. Fold in your melted chocolate.
6. Divide batter between three 8-inch cake pans that have been lined with parchment and buttered and floured.
7. Bake in a 350* preheated oven for 30 to 35 minutes or until a toothpick comes out clean.
8. Let cool on wire racks for 20 minutes and then remove from pans and cool completely.

For the Coconut-Pecan "Frosting":

1. In a saucepan over medium heat, stir sugar, butter, evaporated milk, vanilla, and yolks together. Bring it to a boil while stirring (turn up heat if needed).
2. Once it thickens, remove from heat and stir in coconut and pecans. Let cool.

For Assembly:

1. Trim two layers to even out for stacking.
2. Place one trimmed layer onto a cake plate or whatever you are using.
3. Dollop 1/3 the "frosting" onto it and spread. Repeat with the remaining layers and "frosting".

Thank you Carrie & thank you MFF friends for letting me steal a moment of your time today! See you next month for another Fantastical-tested treat.

3 Comments on German Chocolate Cake {Dessert Contributor}

1. 

   Elizabeth @ Confessions of a Baking Queen

   February 19, 2013 at 8:37 pm (91 days ago)

   German Chocolate Cake always looks so appealing to me. I have not had it in years because I am not a coconut fan. I do love how the cake has coffee in it. Coffee always help with the chocolate flavor Maybe one day if my palate every changes I will make this (I really want to like coconut)
   Elizabeth @ Confessions of a Baking Queen recently posted...Bananas Foster Bread Pudding

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2. 

   Jeannie

   February 20, 2013 at 7:25 pm (90 days ago)

   I could eat 1/2 of i by myself. Well, maybe not, but I could try.
   Jeannie recently posted...Seriously scored!

   Reply
3. 

   Adrianne at Happy Hour Projects

   February 21, 2013 at 8:30 am (90 days ago)

   This looks SO yummy! My aunt always made German Chocolate Cake but surprisingly - I have never made it myself! I should try it!
   Adrianne at Happy Hour Projects recently posted...Peanut Butter Bars

   Reply

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