So I am posting this before tasting; as the reviews speak for themselves. Made for Robert's 68th, yikes, 68! Serving to fam tomorrow. Thanks to Lauren Allen of Tastes Better From Scratch. I chickened out to pipe the blossoms on the edges and opted for along the base. Next time! I think next baking round I may add a tad less cocoa powder to the cake batter; as visually very dark. I did this for the frosting this time and was pleased with the visual. It truely is easy to make; as I broke up the steps. Made the cake one day and froze; as was mentioned, frosts more easily. Next day made the German Chocolate frosting; dividing into 2 equal portions and refrigerated. Be sure to set out the coconut frosting one hour before assembling. I made the chocolate frosting day of. The website has great suggestions for baking as in a 9x13-inch pan or cupcakes. The same recipe for the cake can be found under Chocolate Cake.
Ingredients for the Chocolate Cake:
- 2 cups granulated sugar
- 1 3/4 cup flour (high altitude, add 3 tablespoons extra flour)
- 3/4 cup unsweetened cocoa powder (gonna try a little less next time)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup canola oi
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions for Chocolate Cake:
Heat oven to 375-degrees.
Grease two 8 or 9-inch round cake pan. Cut a round of parchment paper for the bottom of each pan, to make sure the cake comes out easily. I lightly greased the parchment paper as well.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl.
In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well.
Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water.
Pour into prepared pans equally.
Bake for 25-35 minutes or until a toothpick inserted in center comes out clean.
Cool 5 minutes in the pan and then invert onto wire rack to cool completely.
At this point; once completely cooled wrap tightly and freeze each cake round.
Ingredients for German Chocolate Cake Frosting:
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter
- 3 large egg yolks
- 3/4 cup evaporated milk
- 1 tablespoon vanilla extract
- 1 cup chopped pecans
- 1 cup shredded sweetened coconut (to make sweetened coconut: add 4 teaspoons sugar to 1/4 cup hot water, stir to dissolve and add to unsweetened coconut and combine thoroughly)
Directions for German Chocolate Cake Frosting:
In a medium saucepan add brown sugar, granulated sugar, butter, beaten egg yolks and evaporated milk.
Stir to combine and bring to a low boil over medium heat. Stir constantly until thickened.
Remove from heat and add vanilla, nuts and coconut. Allow to cool completely.
I divided frosting into 2 equal containers and refrigerated till used.
Ingredients for Chocolate Buttercream Frosting:
- 1/2 cup butter
- 2/3 cup unsweetened cocoa powder (I used a little less)
- 3 cups powdered sugar, sifted
- 1/3 cup evaporated milk
- 1 teaspoon vanilla extract
Directions for Chocolate Buttercream Frosting:
Melt butter and stir in the cocoa powder.
Alternately add powdered sugar and evaporated milk. I did this by hand.
Add vanilla. Beat with electric mixer till right consistancy. I added about 4 tablespoons more powdered sugar.
Cake Assembly:
As I mentioned I froze the cake rounds.
Place one cake round on serving plate. Smooth a thin layer of chocolate frosting over the cake layer and then spoon half of the coconut frosting on top, spreading to a smooth layer. Leave about 1/2-inch between filling and edge of cake.
Stack the second cake layer on top. Smooth chocolate frosting over entire cake.
Spoon remaining coconut frosting on top of the cake.
I sat the cake out uncovered; allowing enough time for the cake rounds to defrost before covering.
