Serves 16
180 min
German Chocolate Cake
Recipe GLPR390f323ea46a18
A decadent layer cake featuring a tender chocolate crumb made with two types of chocolate, topped with a rich coconut-pecan frosting. This classic American dessert is sweetened throughout and perfect for special occasions.
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Ingredients
3 cups granulated sugar
1¾ cups unsalted butter, softened
2½ teaspoons vanilla extract
8 large egg yolks
4 ounces German's Sweet Chocolate, finely chopped
2 ounces unsweetened chocolate, finely chopped
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon kosher salt
1 cup buttermilk
4 large egg whites
1 (12-ounce) can evaporated milk
1½ cups roughly chopped pecans
1 (7-ounce) package sweetened shredded coconut
Directions
Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper.
In a small bowl, combine the chopped German's sweet chocolate and unsweetened chocolate. Pour ½ cup of hot water over the chocolate and let sit for 2 minutes, then stir until completely melted and smooth. Set aside to cool slightly.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.
Add the vanilla extract to the butter mixture and mix well.
Add the 8 egg yolks one at a time to the butter mixture, beating well after each addition.
Pour the cooled melted chocolate into the mixture and beat until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, and kosher salt.
Alternately add the dry ingredients and buttermilk to the chocolate-butter mixture, beginning and ending with the dry ingredients. Mix until just combined after each addition.
In a clean bowl, beat the 4 egg whites until stiff peaks form.
Gently fold the beaten egg whites into the cake batter in two additions until no streaks remain.
Divide the batter evenly between the prepared pans.
Bake for 30–35 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs. The internal temperature should reach 160°F at the center.
Remove from the oven and cool in the pans for 10 minutes, then turn out onto wire racks to cool completely, at least 1 hour.
While the cake layers cool, prepare the frosting: In a medium saucepan, combine the evaporated milk, ¾ cup butter, and 1 cup sugar (or adjust sugar to taste). Cook over medium heat, stirring frequently, until the mixture comes to a gentle boil. Continue cooking and stirring for 10–12 minutes until slightly thickened and light golden in color.
Remove from heat and stir in the chopped pecans and shredded coconut until evenly distributed. Allow to cool to room temperature, stirring occasionally, until the frosting reaches a thick, spreadable consistency.
Place one cooled cake layer on a serving plate and spread the cooled coconut-pecan frosting evenly over the top.
Top with the second cake layer and spread the remaining frosting over the top and sides of the cake.
Allow the frosting to set for at least 30 minutes before serving. Slice and serve.
