Serves 16
50 min
German Chocolate Cake with Caramel Cream Frosting
Recipe GLPRfa1871c9a205ee
A classic German chocolate cake with tender, moist layers made from melted sweet chocolate and egg whites, paired with a luxurious caramel cream frosting. This elegant dessert serves 16 and is perfect for special occasions.
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Ingredients
6 ounces German's sweet chocolate
1/2 cup water
4 large egg whites
1/4 teaspoon salt
1/2 cup sugar
1 1/4 cups sugar
4 tablespoons butter, softened
4 large egg yolks
1 teaspoon vanilla extract
1 teaspoon baking soda
2 cups all-purpose flour
1 cup buttermilk or plain yogurt
4 ounces German's sweet chocolate, finely chopped, for garnish
Directions
Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
Combine the 6 ounces of German's sweet chocolate and water in a small saucepan. Melt over low heat, stirring constantly until smooth. Remove from heat and let cool slightly.
In a large bowl, beat the egg whites and salt with an electric mixer on high speed until stiff peaks form. Gradually add the 1/2 cup sugar while beating until the whites are glossy and firm.
In another large bowl, cream together the softened butter and 1 1/4 cups sugar until light and fluffy, about 3–4 minutes.
Beat the egg yolks into the butter mixture one at a time, then stir in the vanilla extract and the cooled melted chocolate.
In a small bowl, mix the flour and baking soda together.
Alternately add the flour mixture and buttermilk to the chocolate mixture, beginning and ending with flour. Stir gently until just combined.
Gently fold the beaten egg whites into the chocolate batter in two additions, being careful not to deflate the whites.
Divide the batter evenly between the two prepared pans.
Bake at 350°F for 30–35 minutes, or until a toothpick inserted in the center of each cake comes out with only a few moist crumbs. The internal temperature should reach 160°F. Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Once cooled, level the cakes if needed, then layer them with caramel cream frosting between the layers and on the outside.
Garnish the top and sides with the finely chopped German's sweet chocolate.
