I’m having a hard time taking in the fact that it’s June already you guys. Is it just me?
I’m not actually sure how I feel about it being nearly halfway through the year already because I’m pretty sure I’ve completed all of zero items on my new year’s resolution list. Okay, so I may have been a little overly ambitious when I added a few of the goals (like, I can’t see me being 100% fluent in Spanish any time soon), but I’ve still got time to get on some of them, but I may finally be starting to accept the fact that life doesn’t ever slow down and make more sense as you get older. In fact, it’s the opposite. There’s just no possible way to find the time to keep up with everything that I’d like to, short of getting bitten by a radioactive spider, so I should probably prioritize more thoroughly and focus my efforts on the most important things. Yeah, but that’s not always as easy as it sounds, you know?
I’m excited that to be this far in the year though because I’m the type that likes to get unpleasant things over with and I really don’t like the months of July through September. It’s because growing up in Tennessee, those months meant hot, humid summertime in the south with little to look forward to. Here in Southern Chile it’s even more depressing because the days are getting to their shortest and the cold rainy weather is starting to make me wonder what I’m going to do to get through said months. It’s the only time of year when I don’t adore this place I call home now. I’m thinking the best thing to do is to put my energies into planning for my favorite time of year that happens to come right after, October through December! Could someone please just speed up time and put me there?
Baking is going to be a really big part of my survival strategy. That way, whenever I get really over the cold I can think to myself: at least there’s cake! And today I’m not just sharing any cake, according to multiple sources it’s one of my greatest creations ever. I actually have a friend who made it for a large group of people when she went to Norway recently with huge success. Guys, she told me they gave her a standing applause over it, and I don’t know, the fact that something I shared could be branching out to create so much happiness is almost too much for my brain to compute. It’s become something of a calling card among my local friends as well.
So I was trying to think if there was a way to do it, turn it into something new, but not really fix something that so obviously isn’t broken. I didn’t want to change is, just celebrate how awesome it is. What I came up with was a hybrid between my german chocolate cake and another hugely popular thing I’ve made before, DING-DONGS! See, so I didn’t change the basic recipe, I just sort of turned it inside out in the hopes of inspiring you guys with something new and unique to try. Who couldn’t love a little higher ratio of chocolate to cake, and also, mini-sized anything is always more fun <<- FACT.
Your weekend seriously needs them and you know it. Ding-dongs for the win!
- 1 cup (2 sticks) butter, melted
- 2 1/4 cups sugar
- 4 eggs
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1/3 cup cocoa powder
- 1/2 cup strong black coffee
- 1 1/4 cups buttermilk
- 2 1/2 cups flour
- 5 oz (140g) German chocolate (or any chocolate with about 46% cocoa), melted
- 4 egg yolks
- 1 1/2 cups sugar
- 1 1/4 cups evaporated milk
- 1/2 cup (1 stick) butter
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cup unsweetened dried coconut shreds, toasted
- 1 1/4 cups chopped pecans (or walnuts)
- 150g (about 2/3 cup) more German chocolate, roughly chopped
- 1 tablespoon butter
- Preheat oven to 350 degrees F (180 C) and grease 3, 9-inch round cake pan with oil and then flour them well. Whisk together butter and sugar until creamed then beat in eggs. Add soda, salt, baking powder, vanilla, and cocoa and stir until smooth. Stir in coffee and buttermilk, followed by flour, then stir in melted chocolate until batter is smooth.
- Divide batter among the prepared pan and place in oven. Bake for 25 - 28 minutes until toothpick comes out clean. Remove from oven and allow to cool for about 15 minutes then loosen edges with knife and remove cakes from the pans. Once you've taken them out of pans place them back into the pans and cover them with plastic wrap to keep in the moisture. Place the pans in the fridge until cooled, at least 30 minutes.
- While cakes are cooling, whisk yolks and sugar together until light in color and frothy. Add evaporated milk and pour into a medium saucepan. Bring to a low boil over medium low heat, stirring constantly. Continue stirring as it starts to boil until it thickens enough to coat the back of a spoon, about 5 minutes. Remove from heat and stir in butter until melted and smooth. (If any bits of yolk have formed lumps at this point, pour mix through a fine mesh strainer.) Add vanilla, salt, nuts, and coconut and allow to cool for about 25 minutes before spreading inside cakes.
- When cakes and filling are cooled, place one of the cakes on your desired serving tray or plate and spread a generous amount of the filling on top. Add another cake on top, followed by a second layer of the filling, then the third cake, and then scrape the remaining filling over the top of the cake and spread in a smooth layer.
- Melt chocolate and oil in a double-boiler and pour into a small round-tipped pastry bag or simply use a fork to drizzle over the cake as desired (I like doing a criss-cross pattern).
- For best results, store cake in fridge if possible and cover with either a cake dome or you can even use an very large inverted bowl. It should keep well like that that for up to 2 days.