Embark on a delectable journey with this German Chocolate Cake, a luxurious treat that boasts deep chocolate flavors complemented by a rich, nutty frosting.
This classic cake, with its origins tied to the American baker who developed it using German’s sweet chocolate, is beloved for its moist layers and distinctive coconut-pecan topping. It’s a sophisticated dessert that’s perfect for celebrations, holidays, or any occasion that calls for something truly special.
A Symphony of Sweetness and Texture
This German Chocolate Cake recipe is a perfect blend of rich cocoa and smooth chocolate, accented with the crunch of pecans and the sweetness of coconut in the frosting.
It involves several steps, but the result is a beautifully layered cake that’s as impressive in taste as it is in appearance. Let’s start baking this exquisite cake that’s sure to captivate your taste buds and wow your guests!
Ingredients:
- 1/2 cup boiling water
- 4 oz German chocolate, chopped
- 2 cups sugar
- 1 cup butter, softened
- 4 eggs, separated
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- For the frosting:
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolks
- 1/2 cup butter
- 1 teaspoon vanilla extract
- 1 1/3 cups flaked coconut
- 1 cup chopped pecans
Directions:
- Begin by preheating your oven to 350°F (175°C). Grease and flour three 9-inch cake pans to ensure your cake layers release easily after baking.
- Pour boiling water over the chopped German chocolate in a bowl and stir until the chocolate is completely melted. Set aside to cool.
- In a large mixing bowl, cream together 1 cup of sugar and 1 cup of softened butter until light and fluffy. Add the egg yolks one at a time, beating well after each addition.
- Stir in 1 teaspoon of vanilla extract and the cooled melted chocolate into the creamed mixture, ensuring it’s well incorporated.
- In a separate bowl, combine the flour, baking soda, and salt. Gradually alternate adding the flour mixture and buttermilk to the creamed mixture, beginning and ending with the flour mixture. Mix until just combined.
- In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter to keep the mixture light and airy.
- Divide the batter evenly among the prepared cake pans and smooth the tops. Bake for about 30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- For the frosting, combine evaporated milk, 1 cup of sugar, 3 egg yolks, 1/2 cup butter, and 1 teaspoon vanilla in a saucepan over medium heat. Cook, stirring constantly, until the mixture thickens.
- Remove from heat and stir in the flaked coconut and chopped pecans. Let the frosting cool until it reaches a spreadable consistency.
- Assemble the cake by spreading the frosting between the layers, on top, and around the sides.
