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German Chocolate Cake

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A rich and moist German Chocolate Cake topped with a classic coconut-pecan frosting, perfect for gatherings and special occasions.

Ingredients

Scale
  • 4 oz sweet baking German chocolate (chopped; such as Baker’s or Ghirardelli)
  • 1/2 cup boiling water
  • 1 cup unsalted butter (softened to room temperature)
  • 2 cups granulated sugar
  • 4 large eggs (separated, at room temperature)
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups cake flour (300 g, spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup buttermilk (at room temperature; full-fat preferred)
  • 1 cup evaporated milk
  • 1 cup granulated sugar (for coconut pecan frosting)
  • 3 large egg yolks (for coconut pecan frosting)
  • 1/2 cup unsalted butter (cut into pieces, for coconut pecan frosting)
  • 1 teaspoon pure vanilla extract (for coconut pecan frosting)
  • 1 1/3 cups sweetened shredded coconut
  • 1 cup chopped pecans (lightly toasted)
  • 1/2 cup unsalted butter (softened, for optional chocolate frosting)
  • 2 1/2 cups powdered sugar (300 g, sifted, for optional chocolate frosting)
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon fine sea salt (for optional chocolate frosting)
  • 3–4 tablespoons heavy cream or milk (for optional chocolate frosting)
  • 1 teaspoon pure vanilla extract (for optional chocolate frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans with butter or nonstick spray. Line with parchment and flour the sides.
  2. In a heatproof bowl, place the chopped German chocolate and pour boiling water over it. Let sit for 1-2 minutes, then stir until smooth and glossy.
  3. In a mixing bowl, beat the softened butter and sugar for 3-4 minutes until fluffy. Add egg yolks separately, mixing well after each. Add vanilla extract and melted chocolate.
  4. Whisk flour, baking soda, and salt in a separate bowl. With a mixer on low, alternate adding dry ingredients and buttermilk until just combined.
  5. In a clean bowl, beat egg whites to stiff peaks and carefully fold into the batter in two additions.
  6. Divide the batter among the pans and bake for 25-30 minutes. Cool in pans for 10-15 minutes, then invert onto wire racks to cool completely.
  7. For the frosting, whisk evaporated milk, sugar, and egg yolks in a saucepan. Add butter and cook while stirring until thickened (8-12 minutes). Remove from heat and add vanilla, coconut, and pecans. Cool to room temperature.
  8. If using chocolate frosting, beat butter until creamy. Mix in powdered sugar, cocoa, and salt, then add cream/milk and vanilla and beat until fluffy.
  9. Assemble the cake by layering with coconut pecan frosting between layers and using additional chocolate frosting on the sides if desired. Top with remaining coconut pecan frosting.
  10. Serve at room temperature, optionally with ice cream or whipped cream.

Notes

Let the melted chocolate cool to warm before mixing with butter. Toast pecans for enhanced flavor. Chill cake layers for easier frosting.

Nutrition

Find it online: https://voxrecipes.com/german-chocolate-cake/