German Chocolate Cake Squares
photo by Bev I Am
- Ready In:
- 1hr 30mins
For The Cake
- 1⁄2 cup water
- 6 ounces Baker's German's chocolate, chopped
- 2 1⁄4 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 2 cups sugar
- 1 cup unsalted butter, room temperature
- 4 large eggs, separated
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 cup semi-sweet chocolate chips
For the Frosting
- 1 (12 ounce) can evaporated milk
- 1 1⁄2 cups sugar
- 3⁄4 cup unsalted butter
- 5 large egg yolks
- 1⁄4 teaspoon almond extract
- 1 (7 ounce) package sweetened flaked coconut
- 1 1⁄2 cups coarsely chopped pecans
- 1⁄4 cup semi-sweet chocolate chips
- Make Cake: Preheat oven to 350°F.
- Butter a 13 x 9-inch glass baking dish.
- Bring water to a simmer in small saucepan.
- Reduce heat to low.
- Add chopped chocolate; whisk until smooth.
- Sift flour, baking powder and salt into medium bowl.
- Using elelctric mixer, beat sugar and butter in large bowl until blended.
- Beat in yolks one at a time.
- Beat in cooled chocolate mixture and vanilla.
- Beat in dry ingredients alternately with buttermilk.
- Using clean, dry beaters, beat whites in another bowl until stiff but not dry.
- Fold into batter in 2 additions.
- Pour batter into prepared dish.
- Sprinkle with chocolate chips.
- Bake until tester inserted into center comes out clean, about 55-60 minutes.
- Cool cake in pan on rack.
- Make Frosting: Combine first 5 ingredients in heavy saucepan.
- Whisk over medium-high heat until mixture simmers, thickens and leaves path on back of spoon when finger is drawn across, about 18 minutes.
- Mix in coconut and pecans.
- Spread warm frosting over cake.
- Immediately sprinkle 1/4 cup chocolate chips over.
- Let stand until frosting sets, about 2 hours.
- Cut cake into squares and serve.
Questions & Replies
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This isn't a cake for the calorie conscious but it is decadent. The cake is moist and flavorful, and of course, the traditional german chocolate frosting is wonderful. I liked the addition of chocolate chips to the top of the cake (some dropped and floated in the cake when baked) and on top of the frosting. This cake looks very pretty with all the texture to the frosting and the chocolate chips sprinkled across the top. The directions were easy to follow though I may have cooked my frosting longer than directed as I was afraid the frosting would be too thin. I can't wait until I have an opportunity to bring a cake to something as I'd imagine this cake would go over very well (and quickly too). Definetly a keeper!!
This recipe is a definate keeper.... very rich and dense. I even forgot to put the vanilla in, and was so flavorful. Will make this one again and again... I didn't add the chocolate chips to the frosting, instead melted them and drizzled over. Also dipped some whole pecans halfway into chocolate for decoration........ANOTHER great recipe Bev...:)
I liked this, but I had some disappointments. The cake was moist and perhaps too dense -- I suspect Troy overmixed the batter, but I was trying not backseat cook ;-) -- but not chocolatey enough for my tastes. The frosting tasted good, but I suspect 18 minutes was way to long to cook it. I swear I *saw* the doneness test of thickening at like 5 minutes, but I kept going and saw the mixture deflate and then start to separate into tiny tiny curds and get a bit watery. Further cooking did not cook off the water or quite bring it back together. After cooling and applying ot the cake, it still tasted wonderful, but I really think I might have missed the perfect sugar moment. This has happened to me before with another recipe and this type of frosting, so next time I will trust the doneness test instead of the time and see if I can get it right. I also did not care for the chocolate chips either on top of the frosting or the cake. They did not seem to melt at all, and I didn't care for the big chocolatey chunks in the bites. Still, overall taste is good.
I'm a German Chocolate Cake purist, so the chocolate chips seemed like heresy to me, but I did it anyway. They added a nice chunkiness to the cake which was nice. But putting them on the icing was a little much for me. But then again, I'm a purist here. The cake was very moist and I'm still enjoying it over 2 days later.The instructions are very well-written making it easy to follow.
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