German Chocolate Cake
A delightful dessert combining rich chocolate flavors with a sweet coconut-pecan frosting, perfect for any celebration.
Ingredients
For the cake
- 4 ounces milk chocolate
- ½ cup heavy cream
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups granulated sugar
- 1 cup room temperature unsalted butter
- 1 teaspoon vanilla
- 1 cup buttermilk
For the filling
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup unsalted butter
- ¾ cup evaporated milk
- 1 tablespoon vanilla extract
- 1 cup flaked and unsweetened coconut
- 1 cup chopped pecans
For the frosting
- ½ cup softened unsalted butter
- ⅔ cup unsweetened cocoa powder
- 3 cups powdered sugar
- ⅓ cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
Make the Cake
- Preheat your oven to 350°F (175°C).
- Melt the milk chocolate with the heavy cream and set aside to cool.
- In a bowl, mix the flour, baking soda, and salt.
- In another bowl, beat the sugar and butter until creamy.
- Add the egg yolks, vanilla, and buttermilk to the butter mixture, then stir in the flour mixture.
- Finally, mix in the melted chocolate.
Prepare the Filling
- In a saucepan, combine egg whites, egg yolks, granulated sugar, brown sugar, and butter.
- Add evaporated milk and cook over medium heat, stirring constantly until the mixture thickens.
- Remove from heat and add vanilla, coconut, and pecans.
Make the Frosting
- In a bowl, beat softened butter and cocoa powder.
- Gradually add powdered sugar and evaporated milk until creamy.
- Stir in the vanilla extract.
Assemble
- Bake the cake layers in greased pans for about 30-35 minutes. Let them cool before removing from pans.
- Layer the cakes with the coconut-pecan filling between them and frost the top and sides with the chocolate frosting.
Notes
Ensure all ingredients are at room temperature for even mixing and baking. Avoid overmixing the batter to keep the cake from becoming too dense. Allow the cake to cool completely before frosting to prevent melting.