Cadbury's (Drinking Chocolate) Chocolate Cake


One of Jerry's favorite cakes: This is my version of the classic German Chocolate Cake.

1/3 cup Cadbury's Drinking Chocolate dissolved in 1/2 cup hot water with 2 tablespoons of butter

2 cups flour

1 tsp baking soda

1/4 tsp salt

1 cup butter (in addition to the above 2 tablespoons)

2 cups sugar

4 large eggs, separated

1 tsp vanilla

1 cup buttermilk ( I often sub with 1 cup whole milk that I add 2 teaspoons of vinegar to and let curdle)

You will need 3 9inch cake pans. Spray them generously with vegetable spray and then line with parchment paper. Spray the paper.

Combine dry ingredients. Beat butter and sugar and add the yokes one at a time. Stir in the chocolate mixture and the vanilla. Add the flour mix alternately with the buttermilk. Beat until all is fluffy.

Beat the egg whites until stiff. ( I have two mixers and this is a time I love having them...) Fold the egg whites into the chocolate batter.

Pour into the pans.

| Bake in a preheated 350 oven( or in an Aga in the baking oven on the rack and the floor of the baking oven) for 25-30 minutes or until a knife point comes out clean.

Cool on racks about 20 minutes. Flip onto plates and remove parchment paper.

Cool completely.

Frost

Frosting:

2 cups chopped pecans that you have toasted for 10 minutes in a 350 degree oven and then cooled.

1 12 oz can evaporated milk

1 1/2 cups sugar

6 egg yokes beaten until creamy pale yellow

2 cups coconut flake

1 1/2 tsp vanilla

Using a heavy 3 quart saucepan, cook evaporated milk, sugar, butter and beaten egg yokes over medium heat for about 3-4 minutes. Stir constantly. The mixture will become light caramel color and thick.

Stir in coconut, pecans and vanilla. Let rest about 30 mintues or until cool. Spread, starting with the layers. Depending on how thick you spread the filling between the layers will determine how much you will have for the top and sides. If you like a thicker filling, simply frost the top and leave the sides bare. I have been known to double this frosting just so I can really layer it on.

The egg whites produce a fluffy cake with a nice crumb. The cake itself is not terribly sweet, so the frosting adds just the right touch. My picture here shows just one recipe of frosting. Notice there is not alot between the layers. As I say, though, more is always better...

Enjoy. Jacqueline

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