Milk Chocolate Cake with Coconut Pecan Frosting
This cake, also known as, German Chocolate Cake, is an American favorite (not a German one) whose name originated from its use of Baker’s German Sweet Chocolate in the recipe. What makes a German chocolate cake not a chocolate cake with a coconut pecan frosting, is the use of milk chocolate in its cake layers, and not semisweet or dark. When I walk into a bakery or cake shop and see layers of dark chocolate or devil’s food cake instead of milk chocolate in their “German Chocolate Cake,” it’s like nails against a chalkboard. It actually upsets me.
But when made correctly, moist milk chocolate cake layered between rich coconut pecan frosting is quite heavenly. I have been working on and looking for a good German Chocolate Cake for quite sometime now, and I have happily created a perfectly flavorful and tender milk chocolate cake to be layered between an adapted version of my Grandma’s recipe for Coconut Pecan Frosting. This recipe is scaled for a half sheet cake, which is perfect for serving a large crowd, but isn’t quite as attractive. See the cooking note below to alternatively make a 9 inch layer cake. Whatever size, a slice of this cake is the perfect choice to make any celebration a memorable one.
Makes 1 half sheet cake
Ingredients
Cake
3 cups all purpose flour
scant 1/2 cup cocoa powder (Green and Black’s)
2 teaspoons baking soda
1/2 teaspoon salt
12 oz. (3 sticks) unsalted butter, at room temperature
2 1/4 cups granulated sugar
6 eggs
6 ounces milk chocolate, chopped
1 tablespoon vanilla extract
1 1/2 cups buttermilk
Frosting
12 oz. (1 can) evaporated milk
6 ounces (1 1/2 sticks) unsalted butter
1 1/2 cups granulated sugar
pinch of salt
1 teaspoon vanilla
4 eggs
14 oz (1 package) sweetened flaked coconut
1 1/2 cups pecans, slightly toasted, chopped
Preheat the oven to 350 degrees F. Butter two half-sheet pans, and line the bottom of each with parchment paper. Set aside.
In a medium size bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside.
Using a double boiler, or carefully using the microwave, melt the milk chocolate in a medium bowl. Set aside and let cool.
In a medium bowl fitted for an electric mixer, cream together the butter and sugar on medium/high speed until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated, scraping down the sides of bowl as needed. Reduce the speed to low and add the melted chocolate and the vanilla extract. Add the flour mixture in two batches, alternating with the buttermilk; beating until combined after each addition.
Divide the batter evenly among the cake pans. Bake the cakes until a cake tester inserted in centers comes out clean, about 25 minutes. Do not over bake. Transfer the cake pans to wire racks and let cool.
Meanwhile, make the frosting. Heat the milk, butter and half of the sugar in a medium saucepan until almost simmering. Reduce the heat to low and add the vanilla and the salt. In a separate bowl combine the remaining sugar and the eggs. Whisk together well. (Do not allow the eggs and sugar to sit without being stirred, otherwise the sugar will cook the eggs.) Temper the egg mixture into the milk mixture. To do this, whisk the egg mixture and at the same time, pour a small amount (about 1/2 cup, 1 tablespoon at a time) of the hot milk mixture into the eggs. Then, return the pan with the remaining milk back to the stove. Whisk the warm milk, while slowly pouring the egg mixture into the warm milk. Cook the frosting over medium/low heat, while stirring, until thick, like a custard, about 10 minutes. Immediately pour the frosting through a sieve into a clean bowl. Stir in the coconut and the pecans. Set aside and let cool completely.
To assemble the cake, place one layer of the cake on a large plate or clean piece of cardboard wrapped in foil or paper. Remove the parchment paper. Spread half of the frosting evenly on the cake using an offset spatula. Carefully invert the second cake on top of the first. Frost with the remaining frosting. (You may also choose to frost the sides of this cake with chocolate ganache.) This cake is best, eaten the day it is made, but will keep up to 3 days in the refrigerator.
Cooking Note: To make a 9 inch cake, use 2 cups flour, 1/4 cup cocoa powder, 1 1/2 teaspoon baking soda, 1/4 teaspoon salt, 8 oz (2 sticks) unsalted butter, 1 1/2 sugar, 4 eggs, 4 oz chocolate, 1 1/2 teaspoons vanilla extract, 1 cup buttermilk for the cake and make in the exact same manner, but adjusting the cooking time to 20-25 minutes. However, the frosting does not need to be scaled down. Make the full recipe as follows and frost the sides of the cake if desired.
Double Chocolate Layer Cake with Rich Chocolate Frosting
Your classic chocolate cake.
Serves 12
Ingredients
Cake
2 cups all purpose flour
1/4 cup cocoa powder (Green and Black’s)
1 teaspoon baking soda
1 teaspoon salt
3 oz. dark chocolate (70%), chopped
1 oz. milk chocolate, chopped
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups granulated sugar
4 eggs
1 teaspoon vanilla extract
1 cup buttermilk
Frosting
2 cups heavy cream
1 cup confectioner’s sugar
pinch of salt
1 1b. dark chocolate (65%), chopped
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Butter two 9 inch cake pans. Line the bottom of each cake pan with parchment paper. Set aside.
In a medium size bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside.
Using a double boiler, or carefully using the microwave, melt the dark and milk chocolate in a medium bowl. Set aside and let cool.
In a medium bowl fitted for an electric mixer, cream together the butter and sugar on medium/high speed until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated, scraping down the sides of bowl as needed. Reduce the speed to low and add the melted chocolate and the vanilla extract. Add the flour mixture in two batches, alternating with the buttermilk; beating until combined after each addition.
Divide the batter evenly among the cake pans. Bake the cakes until a cake tester inserted in centers comes out clean, about 20-25 minutes. Transfer the cake pans to wire racks and let cool for 10 minutes. Carefully run a knife alongside the edges of the cake and the pan; then invert the cake onto a flat plate. Remove the parchment paper. Invert the cake back onto a wire rack to cool completely.
To make the frosting, heat the sugar and milk in a medium saucepan and bring to a simmer. Turn off the heat and add the salt, chocolate and vanilla extract. Let stand 1 minute, then stir until combined and smooth. Let the frosting cool 1-2 hours, stirring occasionally, until thick enough to frost the cake.
To assemble the cake, place one layer of the cake on a large cake plate or pedestal. Put about 2/3 cup frosting on the cake and use an offset spatula to evenly distribute the frosting. Place the second cake layer on top and use the remaining frosting on the top and sides of the cake. This cake is best, eaten the day it is made, when the cake is tender and light and the frosting is smooth and soft. Refrigerating the cake will cause the frosting to turn harder, more like the center of a truffle, which is also delicious, but entirely different.
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