Tonight I made the Birthday Honoree German chocolate cupcakes from scratch. Oh goodness, if you have never made a cake from scratch, this is NOT the cake to start with. I do have experience making cakes from scratch, but this one was a doozy. It took me a good two hours from start to finish (it did take longer since I made cupcakes, but still....).
I ALWAYS avoid recipes that call for separating eggs, because, frankly, it scares me. I couldn't find one recipe that didn't call for separating eggs, so I had to man up and try. Easy Peasy! I don't know what I was worried about!
Making the frosting was not as hard as I thought it would be; just time consuming.
Some of the cupcakes did not turn out so well, so I crumbled those up and made a little layered dump cake.
The recipe made 36 cupcakes, and it only called for one batch of frosting which was not nearly enough. So I was left with a bunch of naked cupcakes (what's the point of a cupcake without frosting!?!) Thankfully, I had the ingredients on hand to make cream cheese frosting to save the day!
So how do the cupcakes taste? Well, that's TBD. If they turned out delicious, I will post the recipe tomorrow. Hopefully the Birthday Honoree will like them!
So the cupcakes turned out DELICIOUS, so as promised, here is the recipe:
German Chocolate Cake
- 2 (4-ounce) packages sweet baking chocolate
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs, separated
- 1 cup butter, softened
- 2 cups sugar
- 1 teaspoon vanilla
- 1 cup buttermilk
- Coconut-Pecan Frosting (recipe below)
1. Preheat oven to 350°. Lightly grease 3 (9-inch) round cake pans, line bottoms with parchment paper, and lightly grease paper.
2. Microwave chocolate and 1/2 cup water in a large bowl at HIGH 1 to 1 1/2 minutes or until chocolate is melted, stirring halfway through heating time. Set aside.
3. Combine flour, baking soda, and salt in a medium bowl; set aside.
4. Beat egg whites at high speed in the bowl of an electric mixer fitted with whisk attachment until stiff peaks form. Transfer to another bowl.
5. Fit mixer with paddle attachment; beat butter and sugar at medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in reserved chocolate mixture and vanilla. Add reserved flour mixture alternately with buttermilk, beating until smooth after each addition. Gently fold in egg whites.
6. Pour batter into prepared pans. Bake at 350° for 25 to 30 minutes or until cake springs back when lightly touched in center. Remove from oven, and run a spatula between cakes and sides of pans. Let cool 15 minutes, remove cakes from pans, and remove parchment paper. Let cool completely on wire racks, and freeze layers 1 hour. Spread Coconut-Pecan Frosting between layers and over top and sides of cake.
- 1 (12-ounce) can evaporated milk
- 1 1/2 cups sugar
- 3/4 cup butter
- 4 egg yolks, lightly beaten
- 1 1/2 teaspoons vanilla
- 1 (14-ounce) package sweetened flaked coconut
- 2 cups chopped toasted pecans
Combine first 5 ingredients in a large saucepan. Cook over medium heat, whisking occasionally, about 12 minutes or until steamy, thickened, and golden. Mixture should reach at least 170°. Remove from heat, and stir in coconut and pecans. Transfer to a glass bowl. Chill, stirring occasionally, 45 minutes or until thickened before spreading on cake.