I have now been tasked with making monthly birthday cakes for 40-50 people at work. This is a good thing, because cake has never really been my forte and it is forcing me to improve my cake making skills. One reason I don't make a lot of cake is because my family tends to not eat it that fast...thus it is up to me to finish it off. Not a good thing for my trim and perfect waistline. : ) I had requests for German Chocolate cake this month...and the timing just felt right. In the past I have always used the recipe on the back of the baker's German chocolate box - this always yielded a nice result, but I wanted more out of my cake this time. Although I like that recipe, I feel the cake was always a little too light, too fluffy, too original for my fine gourmet pallet...ha. I googled tons and tons of recipes for German Chocolate cake - websites, blogs, cake experts...etc. I finally found a recipe that called for all the things I wanted in my cake...buttermilk for moisture, coffee for richness, and a nice combination of cocoa powder and melted chocolate. Coffee was the selling point for me, I think coffee and chocolate make the perfect marriage of flavors - sweet, subtle, comforting, and just plain darn beautiful - everything a marriage should be! I used the original baker's coconut pecan icing - because it rocks and is incredible. I wanted to take a picture to show you all how wonderful this cake came out, but I was too slow, and a 1/2 eaten cake with random fork and teeth marks in it is not that appealing looking. Yeah, it was that good. The cake was slightly brownie-ish in texture - smooth, semi-dense but light, sweet. It was so good you could eat it sans the icing if you wanted...but the icing was so good I had to use it. I found this recipe on the Joy of baking blog...I had never been there before, but was very pleased with this recipe and intend to return in the near future.
If you have never eaten a perfect cake before today,
This is bliss, that is all I can say.
Some tips or pointers:
- I used Baker's German chocolate squares instead of semi-sweet chocolate.
- I don't like cake flour. It is too bleached for my likes. I used 2 cups all purpose unbleached four and 1/4 cup corn starch...sifted of course.
- If you don't have buttermilk you can do two things. One - add 1/2 tsp. vinegar, or lemon juice to one cup milk - let it sit for a few minutes - voila - buttermilk - nice and tangy...of course I prefer the thick stuff from the store. Also, you can use yogurt or sour cream if you want instead of the buttermilk. Ultimately you want the tangy flavor and the acidity that will tenderize your cake.
Enjoy, and please share this cake I don't want to be partially responsible for sending anyone to their grave early : )