The months of December and January are birthday season around here. Five out of our family’s total ten birthdays are within the space of these two months, so we have a lot of birthday stuff going on around here.
Though all of our little people have surprisingly good taste with birthday cakes (I mean, really. Lime bars for the 11 year old and a chocolate/coffee cake for the soon to be 4 year old?) my favorite is still my dad’s choice of birthday cake.
It’s sort of a mix of two cakes: German chocolate cake and our family’s traditional chocolate chiffon cake. Hence, german chocolate chiffon cake.
So, I took pictures and typed up the recipe to celebrate all the birthdays around. Eat cake and think birthday wishes, everyone. 🙂
German Chocolate Chiffon Cake
2 eggs separated
1 ½ cups sugar
1 ¾ cups sifted flour
¾ tsp. salt
½ cup olive oil
1 cup buttermilk
2 squares unsweetened chocolate, melted
¾ tsp. baking soda
- Preheat oven to 350*F and line two round pans with parchment paper.
- Beat egg whites until frothy. Gradually beat in ½ cup sugar and continue to beat until stiff and glossy. Transfer to another bowl.
- Sift remaining sugar, flour, soda and salt into mixing bowl.
- Pour in oil and half of buttermilk. Beat 1 min. medium speed and add remaining buttermilk, egg yolks and melted chocolate. Beat 1 min.
- Fold meringue into batter.
- Pour into pans with parchment paper lining.
- Bake 30-35 minutes.
- Cool layers completely.
3 large egg yolks
1 cup evaporated milk
1 cup sugar
4 Tbsp. (½ stick) butter, cut into 4 pieces
1/8 tsp. salt
1 ½ cups sweetened shredded coconut
1 ½ tsp. vanilla extract
¾ cup pecans, toasted and chopped
- Cook the egg yolks, evaporated milk, sugar, butter and salt in a medium saucepan over medium-high heat, whisking constantly, until the mixture is boiling and slightly thickened, about 6 minutes.
- Transfer to a bowl and stir in the coconut and vanilla. Let cool for 30 minutes, stirring occasionally. Cover with plastic wrap and refrigerate until chilled, at least 2 hours or up to 3 days. Stir in the pecans just before using.*
- Place one of the cake layers on a serving plate. Spread about half of the filling over the top, pushing the filling to the very edge. Gently lay the other cake layer over the filling and spread the rest of the filling over the top, leaving the sides of the cake bare.
*note: Okay, I seriously didn’t notice that whole “chill for at least 2 hours or up to 3 days” part until typing it up. I just walked away at the “refrigerate until chilled”. So, it’s obviously that that’s one of the more lenient rules. Don’t sit by the fridge with your watch to your face waiting for the perfect timing or anything.
And the alternate topping for that cake is whipped cream with chocolate milk mix whipped in. That’s easier and still quite good if you have less time on your hands for the german chocolate stuff. 😛
Well, hope you enjoyed and tell me how the cake turns out if you make it!