adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

German Chocolate Cake
German Chocolate Cake
0 Likes
Prep Time:
30 minutes
Total Time:
2 hours 20 minutes
Indulgent triple-layer chocolate cake with homemade German Chocolate frosting featuring a signature coconut-pecan filling. Easy fool-proof recipe perfect for any occasion, from holidays to celebrations. Elegant bakery-quality dessert for all to enjoy!
Ingredients:
  • Cooking spray to grease pans
  • 4 oz sweet baking chocolate
  • 1/2 cup water
  • 2 1/4 cups Gold Medal™ All Purpose Flour or 2 1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup butter (2 sticks), room temperature
  • 4 large eggs, separated
  • 1 teaspoon vanilla
  • 1 cup buttermilk
  • 3 egg yolks
  • 1 cup granulated sugar or packed brown sugar
  • 1/2 cup butter (1 stick)
  • 1 cup evaporated milk (from 12-oz can)
  • 1 1/3 cups flaked coconut
  • 1 cup chopped pecans
Instructions:
  • Preheat your oven to 350°F. Grease and line the cake pans with parchment paper.
  • Roughly chop the chocolate. Heat the chocolate and water in a small saucepan over low heat, stirring often, until the chocolate is fully melted. Remove from heat and let it cool.
  • In a bowl, mix flour, baking soda, and salt; set aside. In another bowl, beat sugar and butter until light and fluffy using an electric mixer.
  • Beat in each egg yolk on medium speed until well mixed with the sugar mixture. Switch to low speed and beat in the melted chocolate and vanilla. Gradually add half of the flour mixture and half of the buttermilk, beating until smooth after each addition. Repeat this step with the remaining flour mixture and buttermilk until the batter is smooth.
  • After washing and drying the mixer beaters, beat egg whites in a small bowl on high speed until stiff peaks form. Gently fold the beaten egg whites into the batter using a rubber spatula, making a vertical cut and sliding across the bottom and up the sides of the bowl. Rotate the bowl 1/4 turn and repeat until well blended.
  • Transfer the batter into the prepared pans. Use a rubber spatula to ensure all batter is scraped from the bowl and spread evenly in the pans, smoothing the top. If needed, redistribute batter between pans. Refrigerate any extra batter in a separate pan if all pans cannot fit in the oven at once; bake the additional pan separately.
  • Bake in 8-inch pans for 35-40 minutes or in 9-inch pans for 30-35 minutes, until a toothpick inserted in the center comes out clean.
  • After cooling in pans for 10 minutes, gently turn the cake out onto a cooling rack, then flip it right side up onto another rack. Allow the cakes to cool completely for about 1 hour.
  • In a 2-quart saucepan, whisk together 3 egg yolks, 1 cup sugar, 1/2 cup butter, evaporated milk, and 1 teaspoon vanilla until fully combined. Cook over medium heat for about 12 minutes, stirring often until thick and bubbly. Fold in the coconut and pecans. Allow to cool for 30 minutes, stirring occasionally until the mixture reaches a spreadable consistency.
  • Start by placing one cake layer, rounded side down, on a cake plate. Use a metal spatula to generously spread 1/3 of the filling over the layer. Add the second layer, rounded side down, and evenly spread another 1/3 of the filling. Top with the third layer, rounded side up, and cover with the remaining filling, leaving the sides unfrosted. Store the cake covered in the refrigerator until ready to serve.

Similar Recipes