Serves 20
70 min
German Chocolate Cake
Recipe GLPR5a43958548b47c
A rich layer cake featuring a moist chocolate sponge paired with a decadent coconut-pecan frosting. German sweet chocolate is melted and blended into the batter, creating a tender crumb, while stiffly beaten egg whites add lightness. The caramel-colored frosting is cooked until thick with butter, eggs, evaporated milk, and studded with toasted pecans and coconut flakes.
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Ingredients
4 oz German sweet chocolate
1/2 cup boiling water
1 cup butter
1 cup granulated sugar
4 large egg yolks
1 tsp vanilla extract
12 oz cake flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
4 large egg whites
3 large egg yolks
1 cup evaporated milk
1/2 cup butter
1 cup granulated sugar
1 1/2 cups unsweetened coconut flakes
1 cup chopped pecans
1 tsp vanilla extract
Directions
Preheat your oven to 350°F and lightly flour three 9-inch round cake pans. Place the German sweet chocolate in a heatproof bowl and pour the boiling water over it. Let sit for 1-2 minutes, then stir until the chocolate is completely melted and smooth. Set aside to cool slightly.
In a large bowl, cream together 1 cup butter and 1 cup sugar until the mixture is light and fluffy, about 3-4 minutes. Add the 4 egg yolks one at a time, beating well after each addition. Stir in 1 tsp vanilla extract, then gradually blend in the cooled chocolate mixture until fully combined.
In a separate bowl, sift together the cake flour, baking soda, and salt. Add the flour mixture to the chocolate batter in three additions, alternating with the buttermilk (flour, buttermilk, flour, buttermilk, flour). Mix until just combined.
In a clean bowl, beat the 4 egg whites until stiff peaks form. Gently fold the beaten egg whites into the chocolate batter in two additions, being careful not to deflate them.
Divide the batter evenly among the three prepared pans and smooth the tops. Bake at 350°F for 35-40 minutes, or until a toothpick inserted in the center comes out clean. The cakes should be springy to the touch. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
For the frosting, melt 1/2 cup butter in a medium saucepan over medium heat. Add the remaining 1 cup sugar, 3 egg yolks, and 1 cup evaporated milk. Cook, stirring constantly, for about 12 minutes until the mixture thickens and turns a light caramel color. The mixture should coat the back of a spoon and reach 160°F internal temperature. Remove from heat.
Stir in the 1 1/2 cups coconut flakes, 1 cup chopped pecans, and 1 tsp vanilla extract. Allow the frosting to cool to room temperature, stirring occasionally, until it reaches a spreadable consistency, about 15-20 minutes.
Once the cake layers and frosting are completely cool, place the first cake layer on a serving plate and spread with frosting. Repeat with the second and third layers, frosting the top and sides. Let the frosting set for at least 30 minutes before slicing.
