German Chocolate Cake
This German Chocolate Cake brings together moist chocolate layers and a signature coconut-pecan filling in a nostalgic dessert that comforts as much as it delights. A slice of this cake is a slice of home, tradition, and warmth.
Equipment
- Mixing Bowls
- Electric Mixer
- Saucepan
- Rubber Spatula
- Three 9-inch Round Cake Pans
- Wire Rack
- Oven
Ingredients
Cake Layers
- 4 oz sweet baking chocolate such as Baker’s, broken into pieces
- 1/2 cup boiling water
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 egg yolks
- 1 tsp vanilla extract
- 1 cup buttermilk or milk with 1 tbsp vinegar
- 4 egg whites beaten until stiff
Coconut-Pecan Filling
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks
- 1/2 cup butter
- 1 tsp vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round pans.
- In a heatproof bowl, pour boiling water over chopped chocolate. Stir until melted and smooth. Set aside to cool slightly.
- Cream butter and sugar until pale and fluffy. Beat in egg yolks one at a time. Stir in melted chocolate and vanilla.
- In a separate bowl, whisk flour, baking soda, and salt. Add dry ingredients to the chocolate mixture in three additions, alternating with buttermilk. Mix just until combined.
- In a clean bowl, beat egg whites until stiff peaks form. Gently fold into the batter to keep the texture light.
- Divide batter evenly between pans. Bake 30 minutes or until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to wire racks to cool completely.
- In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened and golden. Remove from heat and stir in coconut, pecans, and vanilla. Let cool slightly.
- Assemble cake by layering cooled cake layers with the coconut-pecan filling. Spread more filling on top and sides if desired.
Notes
Store covered at room temperature up to 2 days or refrigerate up to 5. Bring to room temp before serving. Filling can be made ahead and refrigerated.