German Chocolate Cake
This is a mouth watering German Chocolate Cake easy recipe that you can try at home and impress your family and friends. Absoluyely delicious! Everyone will love it.
The name of this rich triple-layer cake comes from German’s Sweet Chocolate, which is not even German—American baker Samuel German invented this adaptable baking chocolate in 1852. Nick Malgieri provided a thorough account of the cake’s beginnings in “American Beauty,” a piece that appeared in SAVEUR’s December 2009 edition.
SERVES/YIELD: 14
Ingredients:
- 3 cups sugar
- 1 ¾ cups unsalted butter, softened
- 2 ½ tsp. vanilla extract
- 8 large egg yolks
- 1 12-oz. can evaporated milk
- 1 ½ cups roughly chopped pecans
- 1 7-oz. package sweetened shredded coconut
- 4 oz. German’s Sweet Chocolate, chopped
- 2 oz. unsweetened chocolate, chopped
- 2 cups flour
- 1 tsp. baking soda
- ¼ tsp. kosher salt
- 1 cup buttermilk
- 4 large egg whites
Instructions:
- Combine 1 ½ cups sugar, ¾ cup butter, 1 ½ tsp. vanilla, 4 egg yolks, and evaporated milk in a 2-qt. pan over medium heat. Bring to a simmer and cook until thick, 12 minutes.
- Strain through a sieve into a bowl.
- stir in pecans and coconut; chill frosting until firm.
- Heat oven to 350° Grease three 9″ round cake pans with butter, line bottoms with parchment circles. Grease parchment and set aside.
- Put chocolates into a small bowl, pour in ½ cup boiling water, let sit for 1 minute.
- Stir until smooth and set aside.
- In another bowl, whisk flour, baking soda, and salt and set aside.
- In a standing mixer, beat 1 ¼ cups sugar and remaining butter until fluffy then add remaining egg yolks one at a time. Add chocolate mixture and remaining vanilla and beat until smooth.
- On low speed, alternately add flour mixture and buttermilk until just combined and set batter aside.
- Meanwhile, whip egg whites to soft peaks. Add remaining sugar and whip to stiff peaks.
- Fold egg whites into batter and divide between pans and smooth batter.
- Bake until cakes are set, 25–30 minutes. Let cakes cool and frost the top of each cake and assemble, leaving the sides bare.
