A rich, decadent cake with layers of moist chocolate cake and a sweet, nutty coconut-pecan frosting.
Ingredients:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 4 ounces German sweet chocolate, melted and cooled
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup (1 stick) unsalted butter
- 1 teaspoon vanilla extract
- 1 1/3 cups shredded coconut
- 1 cup chopped pecans
Instructions:
Cake Preparation:
- Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Melt Chocolate: Melt the German sweet chocolate in a double boiler or microwave (in short bursts) until smooth. Let it cool slightly, then stir it into the butter mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Bake: Divide the batter evenly among the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
Frosting Preparation:
- Combine Ingredients: In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter.
- Cook and Thicken: Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 12-15 minutes).
- Add Flavorings: Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
- Cool: Let the frosting cool to room temperature, stirring occasionally.
Assembling the Cake:
- Frost Layers: Place one cake layer on a serving plate and spread with a layer of frosting.
- Stack and Frost: Top with the second cake layer and spread with frosting. Top with the final cake layer and frost the top and sides of the cake.
- Serve: Slice and serve your delicious German Chocolate Cake.
Tips and Notes:
- For a richer flavor, use high-quality German sweet chocolate.
- Ensure the cake layers are completely cool before frosting to prevent the frosting from melting.
- If the frosting is too thin, you can refrigerate it for a short time to thicken it.
- Some people like to add a bit of bourbon to their frosting for an extra flavor boost.
- Store leftover cake in the refrigerator due to the frosting.
Enjoy baking and eating your German Chocolate Cake!