German Chocolate Cake
The German chocolate cake layers are moist and sweet, and the pecan-coconut frosting is to die for.
Servings: 10
Calories: 955kcal
Ingredients
Chocolate Cake
- 8 ounces sweet baking chocolate
- ½ cup boiling water
- 1 cup butter
- 2 cups sugar
- 4 egg yolks
- 1 teaspoon vanilla extract
- 2¼ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 4 egg whites, stiffly beaten
Coconut-Pecan Frosting
- 4 egg yolks
- 1 can evaporated milk (1½ cups)
- 1½ cups sugar
- ¾ cup butter
- 1½ teaspoons vanilla extract
- 2 cups sweetened coconut, shredded
- 1½ cups pecans, chopped
Instructions
Chocolate Cake
- Preheat the oven to 350°F degrees. Line the bases of three 9-inch cake pans with parchment. Spray the inside of the pans with cooking oil.
- Break the chocolate into pieces and melt using the ½ cup of boiling hot water. Allow mixture to cool.
- In a large mixing bowl, cream the butter and sugar.
- Separate the eggs and set the whites aside for later. One at a time, add the egg yolks to the butter and sugar mixture, beating well.
- Blend in the vanilla extract and melted chocolate.
- Sift flour with salt and baking soda.
- Add alternately the flour mixture and buttermilk to the chocolate mix. Beat after each addition until smooth.
- Beat the egg whites. Fold them into the mixture.
- Bake in the oven for 30 to 35 minutes. Insert a toothpick into the cake, if it comes out clean, it’s done.
- Let the cake cool for 30 minutes and then take it out of the pans. Set aside until completely cooled.
Coconut Pecan Frosting
- Separate four eggs. Slightly beat the yolks.
- Add the beaten eggs to a medium-sized saucepan along with the evaporated milk, sugar, butter, and vanilla extract.
- Cook over a medium heat, stirring regularly, for 12 minutes or until thickened. Add the coconut and pecans and stir again.
- Remove from the heat and allow the mixture to cool until spreadable.
- Place one cake on the serving plate and cover the top with a quarter of the frosting.
- Place the next cake on top and cover the top with another quarter of the frosting.
- Finally, add the remaining cake and top with the remaining frosting, leaving the sides exposed.
Notes
- Try to use ingredients that are at room temperature instead of cold. It will make a difference in the final product.
- Make sure to bake cakes on the center rack of your oven. If all three pans don't fit, save one and bake once the other two come out.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
Nutrition
Calories: 955kcal | Carbohydrates: 100g | Protein: 10g | Fat: 60g | Saturated Fat: 33g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 244mg | Sodium: 570mg | Potassium: 271mg | Fiber: 5g | Sugar: 73g | Vitamin A: 1249IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 3mg