Description
This classic German Chocolate Cake features moist, tender layers infused with melted German chocolate and a rich coconut-pecan frosting. The cake layers are made with a light meringue folded into a chocolate batter, and the frosting is a decadent custard-style topping combining coconut, pecans, and a buttery, sweet base. Perfect for special occasions, this cake is both impressive and indulgent.
Ingredients
Cake Ingredients
- 4 oz German chocolate
- 1/4 cup hot water
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
Frosting Ingredients
- 4 large egg yolks
- 1 cup whole milk
- 1/2 cup unsalted butter
- 1 1/2 cups granulated sugar
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and lightly flour three 9-inch round cake pans to prevent sticking and promote even baking.
- Melt German Chocolate: Microwave the German chocolate along with the hot water until smooth and fully melted. Set this mixture aside to cool slightly.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and baking soda until thoroughly mixed.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter with the granulated sugar until fluffy and light in color. Then add the egg yolks one at a time, mixing well after each addition to create a smooth batter.
- Add Chocolate and Vanilla: Stir in the melted German chocolate mixture and vanilla extract into the butter and sugar mixture. Then, alternately add the dry ingredients and buttermilk, beginning and ending with the dry ingredients, mixing just until combined to keep the batter light.
- Make the Meringue: In a clean, dry bowl, beat the egg whites until stiff peaks form, indicating a firm and glossy texture.
- Fold in Meringue: Gently fold the meringue into the chocolate cake batter using a spatula to maintain airiness and volume.
- Bake the Cake Layers: Evenly divide the batter among the three prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely.
- Prepare the Frosting: In a saucepan, combine egg yolks, milk, butter, and sugar. Cook over medium heat, stirring constantly for 10 to 12 minutes until the mixture thickens to a custard-like consistency. Remove from heat and stir in the shredded coconut and chopped pecans. Allow the frosting to cool slightly so it thickens further.
- Assemble the Cake: Spread a generous layer of the coconut-pecan frosting between each cooled cake layer. Frost the top and sides of the cake with the remaining frosting.
- Chill and Serve: Refrigerate the assembled cake for at least 60 minutes to set the frosting before slicing and serving.
Notes
- Use unsalted butter to control the salt levels in the cake and frosting.
- Ensure egg whites are beaten to stiff peaks to give the cake a light, airy texture.
- Be careful while cooking the frosting to prevent the eggs from scrambling by stirring constantly.
- You can substitute buttermilk with milk plus 1 tablespoon lemon juice or vinegar if needed and let it sit for 5 minutes.
- This cake is best served chilled and can be stored covered in the refrigerator for up to 3 days.
- Allow the cake layers to cool completely before frosting to avoid melting the frosting.
