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
For the Cake:
- Sift together cake flour, cocoa powder, baking powder, baking soda, and salt into a large bowl.
- In a separate small bowl, whisk together hot coffee and buttermilk.
- 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.
- 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.
- Fold in your melted chocolate.
- Divide batter between three 8-inch cake pans that have been lined with parchment and buttered and floured.
- Bake in a 350* preheated oven for 30 to 35 minutes or until a toothpick comes out clean.
- Let cool on wire racks for 20 minutes and then remove from pans and cool completely.
For the Coconut-Pecan "Frosting":
- 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).
- Once it thickens, remove from heat and stir in coconut and pecans. Let cool.
- Trim two layers to even out for stacking.
- Place one trimmed layer onto a cake plate or whatever you are using.
- 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.