Would you like to come along for the ride Lets talk about GCC. The last time I made a wedding cake, the bride loved vanilla and coconut and lime and mango and the groom loved chocolate above all else. Because the wedding was relatively small under 1. I decided to make both the largest tier in chocolate and the smaller two in vanilla everyone had a taste of each. This time, one groom loves peach and blueberry pie, and the other has a thing for things like chocolate and salted caramel I could never choose between the two either but with a much larger headcount 1. It was made easier when we were brainstorming one night and they announced they both loved German Chocolate Cake. FNM_120110-Winning-Cakes-003_s4x3.jpg.rend.hgtvcom.616.462.suffix/1382539514378.jpeg' alt='German Choclate Cake' title='German Choclate Cake' />Crisis, averted. Or, at least this one. Not that Ive ever made or tasted a German Chocolate Cake before, and so I began with some research. Did you know that German chocolate cake isnt German If written correctly, its actually Germans chocolate cake, as in, named after a guy Samuel with the last name German. He developed the baking chocolate in 1. Bakers Germans Sweet Chocolate. In 1. 95. 7, 1. 05 years later, Wikipedia tells us that The Dallas Morning News printed a recipe for Germans Chocolate Cake that was created by Mrs. George Clay, a homemaker, which became wildly popular. General Foods, which owned the Bakers brand at the time, took notice and distributed the cake recipe to other newspapers in the country. At some point, the possessive Germans was dropped, leading to all sorts of confusion. Traditionally, its a fairly fluffy mildly chocolate layer cake with a caramel y custard filling with pecans and coconut. While in many cases, the back of the box recipes arent exactly considered the best in category, in this case, the one on the Bakers German Chocolate box is in fact the original, and the gold standard. So, my research began there, and also by picking up slices from a couple bakeries in the city You guys, I hated them all. True, its just not my favorite or ever 1. True, its not my wedding, it neednt be my favorite cake. But even though I knew a coconut pecan custard filling and a pale ish chocolate cake was never going to make me swoon, I still knew that there had to be ways to get more flavor from them and the grooms were all for it. I also called in my friend Molly for tastings, as this is her favorite cake and I knew she wouldnt mince words if my version veered from the platonic ideal of what the cake could be. The test version we liked the most, not fully shown here, ended up with bittersweet chocolate instead of Germans, some hot coffee to instead of hot water give it oomph and some cocoa powder replacing some of the flour to give it a little more chocolate gravitas. To maximize the flavor impact of every part of the filling, I reduced the sugar, swapped in some brown sugar for white, deeply toasted the pecans, lightly toasted the coconut, increased the salt and then, I mean, of course I did, I browned the butter. Here, it makes everything better. Wedding cake ing it. I wont lie, as a wedding cake, its not the easiest choice namely because there are so many processes, from melting chocolate, separating eggs, whipping the whites separately, sifting cocoa mine is always lumpy, and thats just the cake. The filling, especially the way we preferred it, is full of extra steps toasting the butter, pecans, and coconut, and more separated eggs, plus it needs to be cooked and cooled. Baby Eggplant Recipes there. Fortunately, decor wise, nobody was looking for anything too floofy or traditional, they had no wedding colors and we all liked the rustic look of a naked no frosting on the sides cake. Inspired by Molly Yehs stunningforays in to buttercream flower gardens, I figured the relatively absence of other decor would leave me lots of time to try my way less practiced hand at something like that for the top. Stop laughing, quit it, I can hear you. After endless staring at wedding cake guides, measuring my oven and weeks of boring hemming and hawing, I concluded that the best way to serve the 1. I wanted to play it safe because this is not a cake that would cut cleanly plus you lose slices to dowels and more was with a 1. This was exactly 4. I began baking the cake. Are you getting stressed out reading this yet The schedule. Herein lies my best laid plan Saturday Hit up the baking supply store for cake pans, boards, a cake box, dowels, extra piping bags, a few extra piping tips and a bunch of floral ish food colors. Sunday Lay out the recipe in a spreadsheet to scale it up and finish buying groceries. Monday and Tuesday Bake cake layers, freeze them off, wrap them in plastic. Wednesday Make filling Thursday Fill layers and dowel cake, begin decorations. Friday Stack cake, finish decorating and go go go. It sounds so organized, right Heres what actually went down Saturday Nailed it. See Weve got this. Sunday My oven, which hasnt been great at holding temperatures consistently over the last six months basically an ovens job, you could say seemed to be on the verge of a full meltdown, and thus, so was I. I might have thrown a hissy. Plus Groceries or as much as we could schlep and stuff under the stroller, which is to say, not all of them. Monday morning Back to the grocery store with a rather cranky toddler on a hot rainy day. When we returned, wet, sweaty and already exhausted, a guy was waiting outside my apartment to wheel an old well, 2 months but it was ugly, dirty and smelled like onions and basically made me want to cry oven from another apartment that was empty into mine. I glared at it. I resented it. I was so scared Id be in for another dud but it turns out to work great and I kind of want to give it a biscuit for being such a good boy last week. Monday afternoon Baking actually begins. I get the 1. 0 inch tier baked, frozen, then wrapped in a couple layers of plastic. Now that Im in the swing of things, Ill be faster tomorrow I told myself. Tuesday morning I decide I have time to go to the gym. I do not have time to go to the gym. Tuesday afternoon I only have time to bake the 1. Each layers batter fills a full Kitchen Aid bowl, so I basically have to make the cake twice for each tier. I tried to combine what processes I could but it more often than not led to extra, not less, work such as when I had to then re divide the buttermilk chocolate coffee mixture or rewhip whites because of course they half deflate in the time one layer bakes. Wednesday morning and afternoon I bake the 1. Very behind schedule, I decide that if the filling for all three tiers will fit in one pot, Ill make it all at once. I got impatient for this 6 quart pot to cook and cranked it up. I scrambled the whole thing. It went in the garbage. I went back to the store. Wednesday night I made the filling in three batches, one for each tier, as slowly and carefully as a human has ever made anything. I finished up before midnight. Thursday morning Baby wakes up at 5 because of course she does. I get a late, sluggish start but hey, filling cakes doesnt take long, right I take the cakes out of the freezer, hoping to work with them semi defrosted i. Thursday late morning and afternoon While trying to divide each of the cake layers into two thinner layers, I remembered why I absolutely hate splitting cake layers and almost always prefer to just bake them up thinner. This tender, soft, fluffy cake was a nightmare it broke and broke. The filling for the bottom tier kept running out because I hadnt dam ed my layers.