German Chocolate Cake
- 1 C butter
- 1¼ C Black Butte Porter
- 2/3 C unsweetened cocoa powder
- 2 C all-purpose flour
- 2 C sugar
- 1 ¼ tsp baking powder (baking powder is less concentrated and will allow for more rising. This is important, especially with the Porter, as the cake tends to be more dense)
- ½ tsp salt
- ½ tsp saigon cinnamon (totally optional, but adds a nice hint – a little goes a long way)
- ½ C dairy sour cream
- 2 eggs
- 1 C evaporated milk
- 1 C brown sugar
- 3 egg yolks
- ½ C butter, unsalted
- 1 tsp vanilla extract
- 1 C pecans, chopped
- 1 ⅓ C flaked coconut
In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and allow to cool. Stir in pecans and coconut. Let cool to room temperature or place in fridge for about 30 minutes before spreading on cake.
- Coat two 9×1-1/2-inch round baking pans with nonstick cooking spray.
- In a heavy saucepan, melt butter. Add beer and cocoa powder; stir until well combined. Remove from heat and let mixture cool slightly.
- Meanwhile, in a large bowl, stir together flour, sugar, baking powder, and salt.
- Add the cocoa-beer mixture and beat with an electric mixer on medium speed for 1 minute.
- Add eggs and beat or mix well. Add sour cream and mix for 1 minute or until thoroughly blended.
- Pour the chocolate cake batter into the prepared pans.
- Bake in a 350 degree F oven about 30 minutes or until a toothpick inserted near the center of each cake layer comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans; cool thoroughly on wire racks.
- Place a cake layer on a serving plate. Spread some of the topping on top. Place second layer on top. Frost top and side of cake with remaining frosting. To make top smooth, dip a long metal spatula into hot water until the spatula is hot, then pull the spatula across the top of the cake.