Yesterday was Price’s Birthday!! Yay!!!
Price’s favorite cake is German’s Chocolate Cake so I had to make these in his honor.
Price love German’s Chocolate Cake as it’s not your typical chocolate cake. It’s a nice dense cake that is then loaded up with a rich frosting that is made from cooked evaporated milk, shredded coconut, and pecans. That caramely coconut pecan frosting is signature to the cake. It makes every bite the perfect way to celebrate a birthday. (Plus, Price thinks it’s at it’s very best when served with some coffee ice cream!)
I believe that you should be able to celebrate your birthday all day and if that means eating waffles that are basically like cake, then go for it!!
While Price enjoyed his German’s Chocolate Cake Waffles, he was a bit bummed that it wasn’t like when I made brownie waffles or when I made Birthday Cake Waffles using cake mix. He was looking for the typical super sweet coconut frosting to be spread on the waffle. And I was trying to go for a more breakfasty waffle so I decided to be more inspired by the frosting than just adapt it.
I just reason that you can have breakfast AND cake later on. HAHA!!
For these waffles, I made a chocolate waffle with a chocolate and pecan compound butter that was then topped off with loads of toasted coconut and chopped pecans. And pure maple syrup. And whipped cream. (Price is spoiled!)
I think that the compound butter was perfectly sinful! It was chocolatey, nutty, and perfectly sweet. And butter is butter so that’s always good. I prefer using Kerrygold because it is such a great quality and is flavorful. You might ask yourself why should you care about the butter as the rest of the ingredients are going to mask any flavors from it. Trust me, it’s still worth it.
Most of all, I loved the combination of the flavors and the textures. It’s exactly why Price loves
German’s Chocolate Cake Waffles
For the Waffles
- 1 3/4 cups all-purpose flour
- 3 tablespoons sugar
- 1/2 cup Dutch process cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3 whole eggs
- 2 ounces unsalted butter, melted and slightly cooled (I suggest Kerrygold)
- 1 teaspoon pure vanilla extract
- 16 ounces buttermilk, room temperature
- Vegetable spray, for waffle ironFor the Compound Butter
- 4 ounces unsalted butter, at room temperature (I suggest Kerrygold)
- 1/4 Cup powdered sugar
- 2 Tablespoons dutch processed cocoa powder
- 1/4 Cup finely chopped pecans
- 1/2 Cup Chopped Pecans
- 1 Cup Shredded Coconut
- Maple Syrup
- Whipped Cream, Optional (but encouraged!)
- Preheat waffle iron according to manufacturer’s directions.
- In a medium bowl whisk together the flour, sugar, cocoa powder, baking powder, salt, and baking soda.
- In another bowl beat together the eggs. Add in the melted butter, vanilla extract, and then add the buttermilk.
- Add the wet ingredients to the dry and stir just until combined. Allow to rest for at least 5 minutes.
- Ladle the recommended amount of waffle batter onto the center of the iron. Cook until steam stops escaping the sides of the waffle iron, and the waffle is crispy and easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.
- To make the compound butter, combine all of the ingredients in a bowl. Blend until completely mix through.
- In a skillet, over low heat, toast the chopped pecans and shredded coconut. Mix to prevent burning. Toast until the coconut is golden brown.
- Serve by plating a warm waffle, dollop butter on the waffle, sprinkle with the toasted pecans and coconut, drizzle with maple syrup, and add whipped cream. Enjoy!
Waffle recipe adapted from Alton Brown
Kerrygold has provided me with butters to use in the creation of these waffle recipes for my #WaffleWednesday series. All thoughts and opinions are my own.
Thanks for all of your comments. I appreciate them all.