Ingredients:
- Cake:
- 4 ounces sweet chocolate, chopped
- 1/2 cup boiling water
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks, lightly beaten
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/3 cups shredded coconut
- 1 cup chopped pecans
Directions:
- Coconut-Pecan Frosting:
- In a saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla.
- Cook and stir over medium heat until thickened. Remove from heat.
- Stir in shredded coconut and chopped pecans until well combined.
- Cook until thick enough to spread. Makes about 2 1/2 cups.
- Cake:
- Preheat the oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper.
- In a heatproof bowl, melt the chocolate in boiling water; allow to cool slightly.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla and melted chocolate.
- In a separate bowl, sift together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk.
- In another clean mixing bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter until well combined.
- Divide the batter evenly among the prepared cake pans and smooth the tops.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 15 minutes before transferring them to wire racks to cool completely.
- Once the cakes are completely cooled, spread the coconut-pecan frosting between the layers and over the top of the cake. Enjoy!
![German Chocolate Cake](https://grefti.com/wp-content/uploads/2024/03/WhatsApp-Image-2024-03-25-at-03.29.46-500x500.jpeg)
German Chocolate Cake
Indulge in the perfect German Chocolate Cake recipe with rich sweet chocolate, creamy frosting, and nutty coconut-pecan goodness. A must-try dessert delight!
Ingredients
Cake:
- – 4 ounces sweet chocolate chopped
- – 1/2 cup boiling water
- – 1 cup unsalted butter softened
- – 2 cups granulated sugar
- – 4 large eggs separated
- – 1 teaspoon vanilla extract
- – 2 cups all-purpose flour
- – 1 teaspoon baking soda
- – 1/2 teaspoon salt
- – 1 cup buttermilk
Frosting:
- – 1 cup evaporated milk
- – 1 cup granulated sugar
- – 3 large egg yolks lightly beaten
- – 1/2 cup unsalted butter
- – 1 teaspoon vanilla extract
- – 1 1/3 cups shredded coconut
- – 1 cup chopped pecans
Instructions
Coconut-Pecan Frosting:
- In a saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla.
- Cook and stir over medium heat until thickened. Remove from heat.
- Stir in shredded coconut and chopped pecans until well combined.
- Cook until thick enough to spread. Makes about 2 1/2 cups.
Cake:
- Preheat the oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper.
- In a heatproof bowl, melt the chocolate in boiling water; allow to cool slightly.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla and melted chocolate.
- In a separate bowl, sift together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk.
- In another clean mixing bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter until well combined.
- Divide the batter evenly among the prepared cake pans and smooth the tops.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 15 minutes before transferring them to wire racks to cool completely.
- Once the cakes are completely cooled, spread the coconut-pecan frosting between the layers and over the top of the cake. Enjoy!