90 min
German Chocolate Cake
Recipe GLPR659db03b7fa424
A classic German chocolate cake featuring three tender, chocolate-infused layers topped with a rich, gooey coconut-pecan frosting and finished with a dark chocolate drizzle. This elegant dessert combines German sweet chocolate in the cake with a signature caramel-toned frosting made with egg yolks and evaporated milk.
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Ingredients
4 ounce German sweet chocolate, chopped
1/2 cup water
1 cup butter
2 cups sugar
4 eggs, separated
1 teaspoon vanilla extract
2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 1/2 cups sugar
1 1/2 cups evaporated milk
3/4 cup butter
5 egg yolks, beaten
2 cups flaked coconut
1 1/2 cups chopped pecans
1 1/2 teaspoons vanilla extract
1 teaspoon shortening
2 ounces semisweet chocolate
Directions
Preheat oven to 350°F. Line three 9-inch round cake pans with waxed paper, then lightly grease the waxed paper and set aside. In a small saucepan, melt the German sweet chocolate with water over low heat, stirring occasionally until smooth. Let cool to room temperature.
In a large mixing bowl, cream together the butter and 2 cups of sugar until the mixture is light and fluffy, about 2-3 minutes. Beat in the 4 egg yolks one at a time, mixing well after each addition. Blend in the cooled melted chocolate and 1 teaspoon of vanilla extract until combined.
In a small bowl, whisk together the cake flour, baking soda, and salt. Add the flour mixture to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture. Beat on low speed after each addition until just combined.
In a separate clean bowl with clean beaters, beat the 4 egg whites until stiff peaks form. Gently fold one-fourth of the beaten egg whites into the cake batter to lighten it, then fold in the remaining egg whites in two additions until no white streaks remain.
Divide the batter evenly among the three prepared pans. Bake for 24 to 28 minutes, or until a toothpick inserted in the center of each layer comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
While the cakes cool, prepare the frosting. In a small saucepan, combine 1 1/2 cups of sugar, evaporated milk, 3/4 cup of butter, and the 5 beaten egg yolks. Cook over medium-low heat, stirring constantly, until the mixture thickens and turns golden brown, about 10-12 minutes. Do not allow to boil.
Remove the frosting from heat and stir in the flaked coconut, chopped pecans, and 1 1/2 teaspoons of vanilla extract. Let the frosting cool until it reaches a spreadable consistency, stirring occasionally.
Once cooled, place one cake layer on a serving plate or cake board. Spread one-third of the frosting evenly over the top. Add the second cake layer and spread with another third of the frosting. Top with the third cake layer and spread the remaining frosting on top.
In a microwave-safe bowl, combine the semisweet chocolate and shortening. Microwave in 20-second intervals, stirring between intervals, until melted and smooth. Drizzle the chocolate mixture decoratively over the top of the assembled cake. Allow the chocolate to set before serving.
