2010 May — A Southern Fairytale

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My Dad’s favorite cake and my second favorite cake of all time. Rich and chocolaty, moist and delicious, this cake will please even those who don’t love chocolate cake. The chocolate isn’t overwhelming, it’s just perfect. Last week, I gave y’all the coconut-pecan frosting recipe and this week, I’m sharing the cake.

This is not the easiest cake to make. It’s not terribly difficult but, you must have all the ingredients prepared and it is a cake that requires your effort and concentration. It’s definitely not just dump, mix and bake.

Trust me though, the results are worth the time.

Sift together: cake flour, baking soda and salt

Melt chocolate shavings in boiling water

Mix Sour Cream and Vanilla

Blend in butter, sugar, egg yolks and melted chocolate

Next, you’ll whip together egg whites and cream of tartar and then add it into the batter.

* I have no pics of this step.. I am only one woman with two hands.

Pour into 3 well greased round cake pans

Bake and once completely cooled; top layer by layer with Coconut-Pecan Frosting

German Chocolate Cake

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Recipe: German Chocolate Cake

: German Chocolate Cake

2 1/4 C sifted Cake Flour
1 tsp baking soda
1/2 tsp salt
2 sticks butter, softened
4 oz Sweet (German) Baking Chocolate
1/2 C boiling water
1 C Sour Cream
1 1/2 tsp vanilla
2 C sugar, divided 1 3/4 C and 1/4 C
4 large eggs, yolks and whites separated
1/4 tsp cream of tartar

Pre-heat oven to 350 F
Butter 3 round cake pans and dust with cocoa powder to keep the cakes from sticking
Sift your cake flour, measure out 2 1/4 C and then sift together the cake flour, baking soda and salt (set aside)
Finely chop your chocolate and separate your eggs, while your water is heating up to boiling.
Combine the chocolate shavings and water until it’s melted and smooth (set aside)
In a small bowl mix together sour cream and vanilla
In a large bowl beat 2 sticks butter until creamy
Slowly add in 1 3/4 C sugar
Beat in 4 egg yolks, 1 at a time
Add the melted chocolate and beat just until blended
Add the flour mixture and Sour Cream mixture in alternating batches. 3 parts flour to 1 part Sour Cream. Beating each addition until fully incorporated. Use a spatula to scoop the sides and bottom, if needed.
In another large bowl beat 4 egg whites with 1/4 tsp cream of tartar, beat until soft peaks form.
Beat on high speed and add in 1/4 C sugar. Beat until stiff.
Gently fold into the batter and then pour into the 3 buttered and dusted pans. Let the pans settle before baking them.
Bake for 25 minutes or until the cake bounces back when lightly pressed in the center with your finger.
Let cool for 10 minutes in pans, remove to wire racks to finish cooling. Fill and top with Coconut Pecan Frosting