German Chocolate Cake

It's another September birthday cake! This time around it's my mother-in-law, Mary's, birthday. And what kind of cake do you make someone who likes chocolate, coffee and richness? One option is an espresso-style cake with a creamy frosting but I've been so tempted to make this cake. There is a hint of coffee, a really rich and dense cake and loaded with chocolate.

I'm not sure where the name came from though I have my theories. I don't think it came from Germany. I actually think a German-American immigrant created this and just threw a bit of their heritage in it, as happens with a lot of traditional American recipes. Hybrids of recipes brought over with family members, altered and varied to make it more accessible are rich in American culinary history. Or maybe I'm wrong. Whilst I like philosophizing about history of recipes I haven't done any research, perhaps I should pick of a book or two. Speaking of which, dear reader (hi Kerry), it's almost my birthday.

What distinguishes this recipe is actually the frosting. The cake itself is just a richer chocolate cake, with a bit of coffee. But the frosting is incredibly different than what you'd think to put on top a cake. Coconut and chocolate? With a caramel style base?

One downside to this cake-experience, the sandwich tins I have are incredibly shallow so the cake layers are quite thin compared to other cakes. One upside is that meant I had a lot of extra batter so I got a chance to make German Chocolate Cupcakes as well, with a dollop of pecan-coconut frosting on each.

120g semi-sweet chocolate

2 1/4 cup flour

3/4 cup cocoa powder

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup hot coffee

1 cup buttermilk (or soured milk)

280g softened butter

2 1/4 cup sugar

5 eggs

1 1/2 tsp vanilla

Preheat 350/170/4. Line 3 round sandwich tins and dust with flour.

Melt chocolate in a double boiler or a bowl set over simmering water. Let cool to room temperature.

Sift flour, cocoa, baking powder, baking soda and salt. Combine coffee and buttermilk. Beat butter until smooth and creamy. Add sugar. Beat 3-5 minutes. Beat in eggs, one at a time. Beat in vanilla.

Add coffee mix and flour mix to sugar and butter in alternate batches, starting and ending with flour. Mix until just combined. Fold in chocolate. Divide evenly between tins. Bake 30-35 minutes. Let cool in pans 20 minutes then invert to racks and let cool completely. Frost when cooled.

Coconut Pecan Frosting

125g pecans

1 cup granulated sugar

240ml single or double cream, your choice

3 egg yolks

113g butter, cut into cubes

1/8 tsp salt

1 1/2 cup coconut flakes (desiccated coconut)

1/2 tsp vanilla

Roast pecans 8-10 minutes. This can be done whilst the cake is also in the oven.

In a saucepan, combine sugar, cream, eggs, butter and salt. Cook over medium heat until boils and thickens.

Remove from heat, stir in coconut, pecans and vanilla. Let cool until spreadable. Can be chilled until ready. If it's too hard after coming out of the fridge, microwave a little until better.

Assemble cake layers with a layer of frosting in between each.