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Granny's German Chocolate Cake

Source of Recipe

From "Real Cajun" by Donald Link


Recipe Introduction

"As kids, my sister and I always hoped to find something sweet when we arrived at Granny's house, and we were rarely disappointed. Our usual discoveries were Rice Krispies treats, Popsicles, peanut butter fudge, pralines, and homemade cookies, but the real jackpot was walking in and seeing a German chocolate cake gleaming under a glass dome. You could count on this special cake to make an appearance on holidays and special occasions, but every once in a while, it would be waiting for us for no reason at all. Anne Weatherford, my first pastry chef at Herbsaint, gave me a recipe for chocolate blackout cake, which is a rich and moist chocolate cake that I use as the base for this traditional recipe. I've had fillings for this cake that were either too dry or overly sweet, but this one is an irresistible balance of sweetness and creaminess. The result is an admittedly updated�but irresistible�rendition of Granny's classic."

List of Ingredients

Coconut-pecan filling:
◦ 3 cups sugar
◦ 1 � cups (3 sticks) butter
◦ 3 cups evaporated milk
◦ 12 egg yolks (beaten)
◦ 3 cups flaked sweetened coconut
◦ 3 cups chopped pecans
◦ 3 teaspoons vanilla extract

Cake:
◦ 2 ⅓ cups all-purpose flour
◦ 1 � cups unsweetened cocoa powder
◦ 1 � teaspoons salt
◦ 1 tablespoon baking soda
◦ 1 tablespoon baking powder
◦ 3 cups sugar
◦ 5 large eggs
◦ 1 � cups well-shaken buttermilk
◦ 1 � cups strong coffee
◦ 12 tablespoons (1 � sticks) butter, melted


Recipe

Combine the sugar, butter, evaporated milk, and egg yolks for the filling in a saucepan. Cook over medium heat, stirring, until thickened, 10 to 15 minutes. Cool for about 20 minutes, then fold in the coconut, pecans, and vanilla. (See Note.)

Preheat the oven to 350� F. Butter and flour three 10-inch round cake pans.

Sift the flour, cocoa, salt, baking soda, baking powder, and sugar for the cake into a large bowl and whisk to combine. In another bowl, whisk together the eggs, buttermilk, and coffee. Stir the egg mixture into the dry ingredients. Add the melted butter and stir to combine.

Divide the batter among the prepared pans and gently tap the pans on the counter to pop any air bubbles. Bake until springy and firm to the touch, and a cake tester inserted into the center of the cake comes out mostly dry, about 25 to 30 minutes (for even baking, rotate the pans after 20 minutes). Let the cakes cool in the pans for 10 minutes, then run a paring knife around the rim of the pans, invert the cakes onto a cooling rack, and cool completely.

Level the cake tops with a long slicing or serrated knife, slicing off the rounded portions on top (discard or eat as a snack). Using a plastic spatula, spread the coconut mixture on the bottom cake, then place the second cake layer on top. Frost the top of the second layer, then place the third layer on top of it, then cover the top and sides with the coconut filling. To serve, cut the cake with a long slicer knife, wiping it off with a warm, wet towel in between slices.

Makes one 10-inch layer cake







❧ Note: The coconut filling tends to thicken on standing, so don't be tempted to add more coconut up front.