German Cobbler Cake

By chelyc13

Blue Ribbon Baking from a Redneck Kitchen

Ingredients

• CAKE:
• 1 cup unsalted butter at room temp
• 4 oz german's sweet chocolate, chopped (bakers)
• 4 large egg whites
• 2 cups sugar
• 4 large egg yolks
• 1 1/2 teaspoons pure vanilla extract
• 2 1/2 cups cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon espresso powder
• 1 cup well shaken buttermilk
• FROSTING:
• 1 1/2 cups sugar
• 1 (12oz) can evaporated milk
• 3/4 cup unsalted butter
• 5 large egg yolks, beaten
• 2 cups sweetened flaked coconut
• 1 1/2 cups chopped pecans
• 1 teaspoon pure vanilla extract
• CHOCOLATE DRIZZLE:
• 2 oz semisweet chocolate, chopped or chocolate chips
• 1 teaspoon shortening
• 2 teaspoons pure vanilla extract

Preparation

Step 1

Preheat the oven to 350. Grease three 9 inch round baking pans, line with parchment and grease the paper.

Make the cake in small saucepan, melt the chocolate with 1/4 cup of water over low heat, stirring until smooth. Set aside to cool.

Using an electric mixer, whip the egg whites until they hold stiff peaks. You'll need the mixer to beat the butter and sugar, so transfer the whites to a new bowl if you're using a stand mixer; there's no need to clean the bowl or beater though.

Using the electric mixer, beat the butter and sugar until light and fluffy. One at a time, mix in the egg yolks, beating well after each addition. Blend in the melted chocolate and the vanilla extract. Sift together the flour, baking soda, salt, and espresso powder.

Alternate add the flour mixture and the buttermilk to the chocolate mixture, beating until combined. Using a rubber spatula, gently fold the egg whites into the batter.

Divide the batter among the prepared pans and bake until a cake tester or toothpick inserted in the center of the cake comes out clean, 22 to 24 minutes. Let cool for 10 minute sin the pans before unmolding onto wire racks to cool completely.

Make the frosting: in a small saucepan, heat the sugar, evaporated milk, butter, and egg yolks over medium low heat, stirring constantly,until the mixture is thickened and golden brown, about 10 minutes. Make sure to stir constantly to prevent the eggs from curdling. Remove from the heat and stir in the coconut, pecans, and vanilla extract. Let cool until thick enough to spread.

Spread a third of the frosting over each cooled cake layer and stack the layers.

Make the chocolate drizzle in a microwave, melt the chocolate and shortening. Add the vanilla and stir until smooth. Drizzle over the cake and serve.