Ingredients
Ingredients
For the Chocolate Cake:
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1 package (4 oz) sweet baking chocolate (like Baker’s German’s Sweet Chocolate), chopped
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½ cup (1 stick) unsalted butter, softened
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1 ¼ cups granulated sugar
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3 large eggs, separated
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1 tsp pure vanilla extract
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2 ½ cups all-purpose flour
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1 tsp baking soda
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½ tsp salt
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1 cup buttermilk, at room temperature
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½ cup water
For the Coconut-Pecan Frosting:
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1 cup evaporated milk
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1 cup granulated sugar
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3 large egg yolks, lightly beaten
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½ cup (1 stick) unsalted butter
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1 tsp pure vanilla extract
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1 ½ cups sweetened shredded coconut
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1 cup chopped pecans
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. You can also line the bottoms with parchment paper for easier release.
In a small saucepan over low heat, melt the sweet baking chocolate with ½ cup water, stirring constantly until smooth. Let it cool to room temperature.
In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3–5 minutes using an electric mixer.
Beat in the egg yolks one at a time, mixing well after each addition. Stir in the melted chocolate and vanilla extract until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the chocolate mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix until smooth.
In a clean mixing bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter to add airiness and volume.
Divide the batter evenly among the prepared pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.
In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly for about 10–12 minutes, until the mixture is thick and golden brown. Remove from heat and stir in vanilla, shredded coconut, and chopped pecans. Let the frosting cool to room temperature; it will thicken further as it cools.
Place one cake layer on a serving plate. Spread ⅓ of the coconut-pecan frosting over the top. Repeat with the remaining layers, spreading the frosting between the layers and on the top. The sides of a German chocolate cake are traditionally left unfrosted.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 680
- Sodium: 280mg
- Protein: 6g