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Better-Than-Mom's German Chocolate Cake
Better-Than-Mom's German Chocolate Cake
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Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
180 minutes
Indulgent German chocolate cake is time-intensive yet highly rewarding and guaranteed to wow.
Ingredients:
  • 2 (1 ounce) squares semisweet chocolate, chopped
  • 2 (1 ounce) squares unsweetened chocolate, chopped
  • 6 tablespoons water
  • 1.5 cups white sugar, divided
  • 1 cup unsalted butter, at room temperature
  • 4 eggs, separated
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup buttermilk, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups heavy cream
  • 2 cups white sugar
  • 6 egg yolks
  • 2.6666667461395 cups coconut, toasted
  • 2 cups pecans, toasted and finely chopped
  • 1.5 cups unsalted butter, at room temperature
  • 1 teaspoon salt
  • 1 cup water
  • 0.75 cup white sugar
  • 2 tablespoons dark rum
  • 3 (4 ounce) bars semisweet chocolate, chopped
  • 4.5 tablespoons unsalted butter
  • 3 tablespoons light corn syrup
  • 1.5 cups heavy cream
Instructions:
  • Preheat the oven to 350°F (175°C) and generously grease two 9-inch cake pans. Line the pans with parchment paper, then grease the paper to ensure easy cake removal after baking.
  • In a double boiler over simmering water, melt semisweet chocolate, unsweetened chocolate, and water together. Stir often, using a rubber spatula to prevent scorching, until chocolate is smooth and fully melted, approximately 5 minutes.
  • Cream together 1 1/4 cups of sugar and butter until light and fluffy, which should take about 5 minutes. Then, blend in the melted chocolate. Incorporate the egg yolks one at a time, mixing thoroughly after each addition.
  • In a bowl, mix flour, baking powder, baking soda, and salt. Blend half of the flour mixture into the creamed butter until well combined. Stir in buttermilk, vanilla extract, and the remaining flour mixture.
  • In a separate bowl, whip egg whites until they form soft peaks. Gradually add 1/4 cup sugar and continue whipping until stiff peaks form. Gently fold 1/3 of the egg whites into the cake batter, followed by the rest, being careful not to overmix. Divide the batter evenly between the 2 prepared cake pans.
  • Bake in the preheated oven for 40 to 45 minutes until a toothpick inserted in the center comes out clean. Then, cool for 10 minutes in the pans before flipping onto wire racks to cool completely.
  • While the cakes cool, make the filling. In a medium saucepan, mix cream, sugar, and egg yolks until thoroughly combined. Cook over medium heat, stirring constantly, until the custard thickens and reaches 170 degrees F (76 degrees C) on an instant-read thermometer.
  • Mix together coconut, pecans, butter, and salt until combined. Pour the hot custard over the mixture and stir until the butter is melted. Allow it to cool completely to room temperature before serving.
  • Create a flavorful syrup by gently simmering water and sugar in a small saucepan until the sugar completely dissolves. Take off the heat and carefully mix in the dark rum for added depth of flavor.
  • In a bowl, mix chopped chocolate, butter, and corn syrup. Heat cream in a saucepan until almost boiling. Pour the hot cream over the chocolate mixture. Let it sit for 1 minute, then stir until smooth and chocolate is melted. Allow it to cool to room temperature.
  • Using a serrated bread knife, delicately slice the cake layers in half horizontally. Gently place the first layer on a cake plate and generously brush it with syrup. Spread 3/4 cup of the filling on top, ensuring it reaches the edges. Repeat this process with the remaining cake layers, syrup, and filling, culminating with the top layer.
  • Cover the cake's sides with chocolate frosting, then use a piping bag to create a decorative border on the top and bottom of the cake with the remaining frosting.

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