Description
Indulgent German chocolate cake blends rich cocoa with coconut-pecan frosting for a luxurious dessert. Bakers can craft this classic treat with simple ingredients and precise techniques, delighting guests with each delectable slice.
Ingredients
Scale
- 4 oz (113 g) German chocolate, chopped
- 2 cups (400 g) sugar
- 1 cup (227 g) butter, softened
- 4 eggs, separated
- 2 cups (240 g) all-purpose flour
- 1 cup (240 ml) buttermilk
- ½ cup (120 ml) boiling water
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (240 ml) evaporated milk
- 1 cup (200 g) sugar
- 3 egg yolks
- ½ cup (113 g) butter
- 1 tsp vanilla extract
- 1 ⅓ cups (120 g) flaked coconut
- 1 cup (100 g) chopped pecans
Instructions
- Preparation: Preheat oven to 350°F (175°C) and thoroughly grease three 9-inch cake pans with butter and flour.
- Chocolate Infusion: Pour boiling water over chopped German chocolate, stirring until fully dissolved, then cool to room temperature.
- Butter Mixture: Cream softened butter and sugar until light and fluffy, creating a smooth base for the cake.
- Wet Ingredients Fusion: Blend egg yolks one at a time into the creamed mixture, then incorporate vanilla extract and cooled melted chocolate until uniformly mixed.
- Dry Ingredient Combination: Sift flour, baking soda, and salt together to eliminate potential lumps and ensure even distribution.
- Batter Assembly: Alternately fold dry ingredients and buttermilk into the creamed mixture, starting and ending with flour mixture to maintain a silky batter consistency.
- Egg White Integration: Whip egg whites to stiff, glossy peaks and gently fold into the batter to preserve its delicate airiness.
- Baking Process: Evenly distribute batter among prepared pans and bake for 30 minutes. Rest cakes in pans for 10 minutes before transferring to wire racks.
- Frosting Creation: Combine evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan. Cook while stirring continuously until the mixture thickens into a rich, smooth consistency.
- Final Assembly: Fold toasted coconut and chopped pecans into cooled frosting. Layer cake rounds with generous amounts of coconut-pecan frosting, completely covering the exterior with the remaining frosting.
Notes
- Chocolate Melting Technique: Pour boiling water over chocolate and stir until fully liquefied, ensuring a smooth, lump-free chocolate base that enhances the cake’s rich flavor.
- Egg White Whipping Secrets: Whip egg whites to stiff, glossy peaks and fold gently to maintain the cake’s light, airy texture without deflating the delicate mixture.
- Buttermilk Mixing Magic: Alternate dry ingredients and buttermilk when incorporating into the batter, starting and ending with flour to create a silky, well-integrated cake batter.
- Frosting Consistency Tip: Continuously stir the frosting while cooking to prevent burning and achieve a thick, smooth texture that perfectly coats the cake layers.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 13
- Calories: 498
- Sugar: 45 g
- Sodium: 146 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg