I’ve always made German Chocolate Cakes as layer cakes, but a couple of years ago I started baking for a charity and needed a cake that was a little easier to carry and that could be made in a disposable cake pan. And that’s how Potluck German Chocolate Cake came to be. It may not be as stunning as the round version, but nobody seems to mind once it’s on their plate.
You can serve the cake the day it’s baked, but what I like to do is make the cake ahead of time, freeze the whole thing, cut it into portions while frozen, then fit the frozen portions back into the cake pan a few hours before serving. This makes it faster and easier to plate, plus the portion sizes are equal. Also, this cake is so moist that cutting while frozen gives you neater slices.
This one was cut while frozen.
While this one was cut thawed.
Another thing you can do (if you like carving frozen cakes) is cut the 9×13 inch cake in half, stack the halves, trim the edges and brush the sides with chocolate glaze. Of course it’s no longer an easy to serve potluck cake at that point, but you get kind of an Inside Out German Chocolate Cake with extra chocolate.
- 6 oz German's Sweet Chocolate Baking Bars, chopped
- 1/4 cup plus 2 tablespoons water
- 1 1/2 cups all-purpose flour (200 grams)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 6 oz (170 grams) unsalted butter, softened
- 1 1/2 cups granulated sugar (285 grams)
- 3 large eggs, separated
- 3/4 teaspoon vanilla extract
- 3/4 cup buttermilk
- 3 egg yolks, lightly beaten
- 1 cup evaporated milk
- 1 cup granulated sugar (190 grams)
- 1/2 cup (4 oz) unsalted butter, softened**
- 1/4 teaspoon salt
- 1 chopped roasted pecans, feel free to use more
- 1 cup sweetened flaked coconut, toasted (use more if desired)
- 1 teaspoon vanilla extract
- Preheat oven to 350°. Have ready a 9x13 inch baking pan.
- Chop the chocolate. In a saucepan, bring water to a boil. Turn off heat and add the chocolate. Allow the chocolate to melt in the water and stir until smooth. Set aside to cool slightly.
- While chocolate cools, weigh out the flour and mix it with the salt and baking soda. Set aside.
- In a large mixing bowl, using an electric mixer, beat the butter and sugar at medium speed until fluffy.Add egg yolks, 1 at a time, beating just until blended after each addition. Add chocolate mixture and vanilla and stir until well mixed, scraping bowl often.
- Add flour mixture and buttermilk alternately, stirring until flour is absorbed.
- In a separate bowl, beat the egg whites until soft peaks form, then fold them into the batter.
- Pour batter into the pan and spread evenly.
- Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Remove from oven and let cool on a wire rack while you make the frosting.
- In a large saucepan (I use a 3 quart), whisk together the egg yolks and evaporated milk. Add sugar and softened butter. Place over medium heat and cook, stirring constantly, for 12 minutes.
- Mixture will start to boil after about 5 minutes, and from that point you just want to maintain a gentle boil, stirring well, for the next 7 minutes. Mixture will thicken and become more dense and may brown a little around the sides.
- Remove from heat and stir in the toasted pecans, coconut and vanilla. Also, taste test and add more salt if needed.
- Transfer mixture to a bowl and let stand, stirring occasionally, until you feel it's thick enough to spread on the cake.
- Spread mixture over the top of the cake.