Description
Indulgent German chocolate cake brings rich cocoa layers melded with classic coconut-pecan frosting. Sweet German baking traditions shine through this luxurious dessert that promises pure chocolate bliss with each decadent slice.
Ingredients
Scale
Main Cake Ingredients:
- 4 ounces (113 grams) German chocolate, chopped
- 2 cups (400 grams) sugar
- 1 cup (227 grams) butter, softened
- 4 eggs, separated
- 2 cups (240 grams) all-purpose flour
- 1 cup (240 milliliters) buttermilk
Liquid and Flavoring Ingredients:
- ½ cup (120 milliliters) boiling water
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
Topping and Additional Ingredients:
- 1 cup (240 milliliters) evaporated milk
- 1 cup (200 grams) sugar
- 3 egg yolks
- ½ cup (113 grams) butter
- 1 teaspoon vanilla extract
- 1 ⅓ cups (120 grams) flaked coconut
- 1 cup (100 grams) chopped pecans
Instructions
- Warm the oven to 350°F (175°C) and meticulously coat three 9-inch (23-centimeter) cake pans with butter and flour to ensure effortless cake release.
- Create a smooth chocolate base by pouring boiling water over chopped German chocolate, stirring until completely liquefied, then allow to cool to room temperature.
- In a spacious mixing bowl, thoroughly cream together softened butter and sugar until the mixture transforms into a light, voluminous texture.
- Incorporate egg yolks individually into the creamed mixture, ensuring thorough blending after each addition. Introduce vanilla extract and the cooled melted chocolate, mixing until uniformly combined.
- Sift together flour, baking soda, and salt in a separate bowl to eliminate potential lumps and ensure even distribution of dry ingredients.
- Gradually integrate dry ingredients and buttermilk into the creamed mixture, alternating between the two and beginning and concluding with the flour mixture to maintain a smooth batter consistency.
- Whip egg whites until they form rigid, glossy peaks, then gently fold into the batter to preserve its delicate, airy structure.
- Distribute batter evenly among prepared pans and bake for approximately 30 minutes. Remove from oven and allow cakes to rest in pans for 10 minutes before transferring to wire cooling racks.
- Prepare the decadent frosting by combining evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan. Cook while continuously stirring until the mixture thickens and reaches a rich, smooth consistency.
- Fold toasted coconut and chopped pecans into the cooled frosting, creating a nutty, textured spread.
- Carefully construct the cake by layering each cake round with generous amounts of coconut-pecan frosting between layers, completely enrobing the exterior with the remaining frosting.
Notes
- Chocolate melting technique requires pouring boiling water directly over chopped German chocolate for smooth, even melting.
- Egg separation is crucial for achieving a light, airy cake texture with delicate beaten egg whites folded gently into the batter.
- Buttermilk adds moisture and tenderness, creating a soft crumb that distinguishes this classic German chocolate cake.
- Frosting preparation demands constant stirring and careful cooking to prevent scorching and ensure a perfect caramel-like consistency.
- Cooling stages are critical: allow cake layers to rest in pans briefly, then transfer to wire racks to prevent soggy bottoms.
- Layering technique involves spreading coconut-pecan frosting generously between each cake layer and covering the entire exterior for maximum flavor impact.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 12
- Calories: 520 kcal
- Sugar: 42 g
- Sodium: 230 mg
- Fat: 33 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 135 mg