Ingredients
For the Cake:
- Sweet Baking Chocolate: 4 ounces (such as Baker’s German’s Sweet Chocolate)
- Boiling Water: 1/2 cup
- All-Purpose Flour: 2 1/4 cups
- Baking Soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Butter: 1 cup (softened)
- Granulated Sugar: 2 cups
- Egg Yolks: 4 (room temperature)
- Vanilla Extract: 1 teaspoon
- Buttermilk: 1 cup
- Egg Whites: 4 (beaten to stiff peaks)
For the Coconut-Pecan Frosting:
- Evaporated Milk: 1 cup
- Sugar: 1 cup
- Egg Yolks: 3 (lightly beaten)
- Butter: 1/2 cup
- Vanilla Extract: 1 teaspoon
- Sweetened Flaked Coconut: 1 1/3 cups
- Chopped Pecans: 1 cup
Instructions
For the Cake:
- Prepare the Chocolate: Melt the sweet baking chocolate in boiling water. Stir until smooth and let it cool.
- Mix Dry Ingredients: In a bowl, sift together the flour, baking soda, and salt.
- Cream Butter and Sugar: In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Stir in the melted chocolate and vanilla.
- Combine Wet and Dry: Alternate adding the flour mixture and buttermilk to the creamed mixture, beginning and ending with the flour mixture.
- Fold in Egg Whites: Gently fold the beaten egg whites into the batter until just combined.
- Bake: Divide the batter evenly among three greased and floured 9-inch round cake pans. Bake at 350°F (175°C) for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the Frosting:
- Cook the Mixture: In a saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla. Cook over medium heat, stirring constantly, until the mixture thickens (about 12 minutes).
- Add Coconut and Pecans: Remove from heat and stir in the coconut and pecans. Let the frosting cool to room temperature before using.
Assemble the Cake:
- Place one cake layer on a serving plate. Spread a generous amount of frosting on top.
- Add the second layer and repeat the process. Top with the third layer and spread frosting over the top and sides of the cake.
- Garnish with additional coconut or pecans if desired.
Tips for Success
- Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smoother batter.
- Use Fresh Coconut: For a more authentic flavor, use freshly grated coconut.
- Chill Before Serving: Refrigerate the assembled cake for at least an hour to allow the flavors to meld.
Why You’ll Love This Cake
German Chocolate Cake is a showstopper with its moist chocolate layers and rich, nutty frosting. It’s perfect for celebrations or as a special treat for chocolate lovers. Whether you’re following the traditional recipe or adding your own twist, this cake is sure to impress!
For more inspiration, you can explore recipes here and here. Let me know if you’d like additional tips or variations! 😊