German Chocolate Cake
User Reviews
4.8
German Chocolate Cake
Description
This German Chocolate Cake begins with a batter that includes all-purpose flour, Dutch process cocoa, finely chopped semisweet chocolate melted and cooled, and a balance of baking soda and sea salt for texture and flavor. Room temperature butter is creamed with granulated sugar, followed by the gradual addition of three large eggs and one additional yolk, plus vanilla for aroma. Buttermilk is mixed alternately with the dry ingredients to maintain moisture and a tender crumb.
The batter is distributed evenly across three prepared 8-inch pans and baked at 350°F for about 30 minutes, until a toothpick inserted comes out clean. Cooling occurs before assembly and frosting application. The frosting blends evaporated milk, sugar, egg yolks, butter, vanilla, sweetened shredded coconut, and chopped pecans cooked together until thickened, giving a sweet, textured topping that contrasts with the chocolate cake layers.
Serve this layered cake as a dessert for special occasions where classic chocolate and coconut flavors are appreciated. Careful preparation of the frosting ensures a rich consistency that adheres well to the cooled cake.
Ingredients
For the Cake
- 1 ½ ticks butter at room temperature, plus more for the pans, unsalted, (¾ cup
- 8 ounces semisweet chocolate , finely chopped
- 2 ¼ cups all-purpose flour
- ¼ cup Dutch process cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt fine sea salt
- 2 cups granulated sugar
- 3 egg at room temperature, large
- 1 egg at room temperature, large, yolk
- 2 teaspoons vanilla extract pure
- 1 cup buttermilk
For the Frosting
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolk
- 1 tick butter ½ cup
- 1 teaspoon vanilla extract pure
- 2 cups coconut shredded, sweetened
- ½ cup pecans chopped
Instructions
For the Cake
- Preheat the oven to 350 degrees F. Butter three 8-inch baking pans and line them with parchment paper.
- Set a heatproof bowl over a small saucepan of simmering water. Add the German chocolate and melt, stirring occasionally. Remove from heat and cool slightly.
- Whisk the flour with the cocoa powder, baking soda and salt in a medium size bowl. In a large bowl, beat the butter with the sugar until light and fluffy, about 3 minutes. Add the eggs and egg yolk and beat into the mixture one at a time. Add the vanilla and mix in. Add the buttermilk and the flour mixture in 3 alternating batches, ending with the flour mixture. Fold in the melted chocolate until incorporated.
- Pour the batter into the prepared pans. Bake for about 30 minutes or until a toothpick inserted in the center of the cakes come out clean. Place the cakes on a rack and let cool completely. Turn the cakes out of the pans and peel off the parchment paper.
For the Frosting
- Add the yolks to a small saucepan and beat with a hand mixer until yolks thicken and begin to ribbon, about 2-3 minutes. Add evaporated milk, sugar and vanilla and mix. Add butter and heat on medium heat, stirring constantly, for about 10 minutes or until mixture becomes golden brown and thickens. Remove from heat and add coconut and pecans. Cool to room temperature.
- Using a knife or offset spatula, spread one third of the frosting evenly over the top of one cake. Top with the second cake layer and spread one third more of the frosting on top. Top with the final cake and spread the rest of the frosting. Serve at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 896 kcal
% Daily Value*
| Calories | 896kcal | 45% |
| Carbohydrates | 108g | 36% |
| Protein | 11g | 22% |
| Fat | 48g | 74% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 199mg | 66% |
| Sodium | 550mg | 23% |
| Potassium | 413mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 80g | 160% |
| Vitamin A | 993IU | 20% |
| Vitamin C | 1mg | 1% |
| Calcium | 145mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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