Home Care Recipes: German Chocolate Cake

Home Care Referral Services in Clayton, NC

Whether it is a special occasion or you just want to add some fun and excitement to another day in your home care journey with your aging loved one, baking a cake is a wonderful way to bond with them, stimulate their minds, and create lasting memories. This delicious German chocolate cake recipe is a classic for the holidays, making it perfect for an activity that you can do to get ready for your Thanksgiving or Christmas dinner, or just for enjoying with their non-medical referred caregiver.
 

What You Will Need

• 2 1/2 cups of all-purpose flour, leveled and spooned, and more for dusting
• 1 cup of vegetable oil and more for greasing
• 1 teaspoon of baking soda
• 1/4 cup of unsweetened cocoa powder
• 4 ounces of semisweet chocolate, chopped roughly
• 1/2 teaspoon of fine salt
• 3 large eggs, at room temperature
• 2 cups of granulated sugar
• 1 cup of milk
• 1 1/2 cups of pecans
• 3 large egg yolks
• 1 cup of milk
• 3/4 cup of packed light brown sugar
• 4 tablespoons of unsalted butter
• 1 teaspoon of vanilla extract
• 1/4 cup of corn syrup
• 1/4 teaspoon of fine salt
• 1 teaspoon of vanilla extract
• 1 1/2 cups of sweetened shredded coconut
• 1 cup and two tablespoons of heavy cream
• 8 ounces of chopped semisweet chocolate
• Pastry bag with a star tip
• 2 9 inch round cake pans
• Whisk
• Small bowl
• Microwave safe bowl
• An electric mixer
• Spatula
• Cooling rack
• A baking sheet
• Sharp knife
• Large bowl
• Medium bowl
• Small saucepan
• Serving plate
• Serving spoon
• Plastic wrap

What to Do

• Preheat the oven to 350 degrees F
• Coat the cake pans with oil lightly and dust with flour
• Whisk the flour, baking soda, salt and cocoa in the small bowl and set aside
• Microwave the semisweet chocolate for 45 seconds
• Remove and stir
• Microwave again for 30 seconds
• Remove and stir
• Repeat the last two steps until completely melted
• Set aside
• Beat the oil, sugar and eggs in the electric mixer on medium until smooth
• Beat in the melted chocolate
• Beat in the milk and flour mixture, alternating until incorporated
• Add half the milk and mix until incorporated
• Repeat until mixed, but try not to over mix
• Divide the batter evenly between the prepared pans
• Bake 30 to 35 minutes
• Let cool in the pans for 10 minutes
• Run a thin spatula around the edges and then turn the cakes onto a cooling rack
• Allow to cool completely
• Spread the pecans on a baking sheet and bake for 8 to 10 minutes, until toasted, tossing once
• Finely chop the pecans
• Whisk the egg yolks and milk together in the medium saucepan until smooth
• Add in the brown sugar, corn syrup, butter, vanilla and salt
• Cook on medium heat until it has thickened, 5 to 6 minutes, stirring constantly
• Pour the mixture into a large bowl
• Stir in the pecans and coconut and allow to cool
• Put the remaining chocolate into a medium bowl
• Heat 1 cup of cream on medium heat in a small saucepan until steaming but not boiling
• Pour over the chocolate
• Allow to stand for a few minutes
• Whisk until smooth
• Let sit at room temperature for 20 minutes to one hour, until thick but not set
• Add the remaining 2 tablespoons of cream into the chocolate mix
• Beat with an electric mixer on medium
• Beat until light in color and fluffy for one minute
• Spoon 1 cup of frosting into the pastry bag
• Put one cake layer right side up on the serving plate
• Top with half the filling
• Top with the second cake layer
• Add the remaining filling, spreading it 1/2 inch from the edge
• Frost the sides, decorating around the top edge with the pastry bag frosting
• Loosely cover with plastic wrap and leave at room temperature overnight
• Unwrap and serve

Modified from this recipe.