This the Best Ever German Chocolate Cake or as my grandpa said, the best damn cake I have ever had!” A double layer chocolate cake with a classic German Chocolate Cake frosting. For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. I cut the sugar to 2/3 of a cup and loved it. I was worried because the chocolate mixture got really thick once I added the egg yolk mixture and that made it almost impossible to fold the egg whites in. So I stirred more than folded.
What I really really love is your expression when you’re trying to reach the cake in your mum’s arms – my toddler has the exact same look on his face when he wants certain food! I make this cake alot and everytime i do, i always get great compliments on the cake!
To make this cake easy to slice, layer cake with frosting, then set in the refrigerator for 30 minutes or more, then slice and serve. I’m happy to say it turned out great, although next time I may cut the recipe in half, if only to save my hips! Set a spoonful of the chocolate whipped cream aside if you’d like to write on the top of the cake.
If writing on the cake, place chocolate whipped cream set aside in a sandwich bag with the corner snipped off, or in a piping bag with a small round tip and scribble away. I made one layer but frosted it with the chocolate cream (which I could have put in a mug and guzzled down).
The in another bowl beat together the butter and sugar and then add the eggs beating very well then mix in the vanilla. Chocolate drink mixes that you add to milk or water to drink WILL NOT work in this recipe. Thus, for baking this cake in OTG, bottom rod should be heated up. Baking temperature should be same as mentioned in the recipe.