It was my friends 50th birthday recently and; of course Covid annihilated the chance of it being as big and significant as it should have been. She should have been feted with food, drink, her many many friends admiring her ageless beauty inside and out. Instead; we went on a walk, got to chat with eachother and I made her a cake. Her father; who is now deceased, used to make her a German Chocolate cake for her every year. I have continued the tradition for the last 3 years at least. This years cake turned out really well. I will share a picture of the cake and of course the recipe but the message around the cake is the more important part. I continue to move through my life showing love and care through food and I cannot think of a more special way to show my extreme affection for this person in my life than by making the very special Dad cake for her on her birthday. I adore you Miss C
GERMAN CHOCOLATE CAKE
1 3/4 cup flour
3/4 cup cocoa powder
1 3/4 cup sugar
2tsp baking soda
1tsp baking powder
1 tsp salt
2tsp espresso powder
1/2 cup vegetable oil
2 large eggs
3/4 cup sour cream
1/2 cup buttermilk
2 tsp vanilla
1/2 cup coffee
COCONUT PECAN ICING
1/2 cup unsalted butter
1 cup brown sugar
3 egg yolks
1 can evaporated milk
1tsp vanilla
1 cup chopped pecans
CHOCOLATE BUTTERCREAM ICING
1 cup unsalted butter softened to room temperature
3 1/2 cup confectioner sugar
1/2 cup cocoa powder
3 Tbs cream
1/4 salt
2tsp vanilla
Instructions:
Preheat oven to 350 F. Grease 3 inch cake pans or line in parchment. To make the cake: whisk the flour, cocoa powder, sugar, baking powder and soda, and espresso powder together in a large bowl. Set aside. Using a stand mixer, mix the oil, eggs, sour cream, buttermilk, and vanilla together until combined. Pour the wet ingredients into the dry and add the hot coffee and beat till batter is combined.
Divide batter evenly between 2 or three pans. Bake for 21-25 mins or until toothpick inserted comes out clean. Remove cakes and let sit to cool completely.
Instructions for Pecan Icing:
Combine butter, brown sugar, egg yolks and evaporated milk in a medium saucepan over medium heat. Whisk occasionally as it comes to a boil. Once boiling, whisk constantly until mixture thickens. Remove from heat and stir in vanilla, toasted pecans and coconut. Allow to cool completely and then ice in between the layers of cake.
Instructions for Chocolate Buttercream Icing:
Using a stand mixer beat the butter on medium speed until creamy. Add confectioners sugar, cocoa powder, cream, salt and vanilla. Beat on low speed for 30 seconds, then increase to high speed and beat for one full minute. Can add 1/4 cup more confectioners sugar or cocoa powder if frosting is too thin or another Tbs of cream if frosting is too thick. Frost top of cake
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