Description
This Ultimate German Chocolate Cake is a sumptuous dessert featuring rich chocolate layers and a distinctive coconut-pecan frosting. It’s a decadent treat that combines the sweetness of chocolate with the crunch and flavor of pecans and coconut.
Ingredients
Scale
For the Cake:
- 4 oz German sweet chocolate
- 1 cup boiling water
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup butter, room temperature
- 2 cups sugar
- 4 egg yolks, room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk
- 4 egg whites, stiffly beaten
For the Frosting:
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolks
- 1/2 cup butter
- 1 tsp vanilla extract
- 1 1/3 cups flaked coconut
- 1 cup chopped pecans
Instructions
- Cake Preparation: Dissolve chocolate in boiling water and let cool. Sift together flour, baking soda, and salt.
- Cream butter and sugar until light and fluffy. Add egg yolks one at a time, then chocolate and vanilla. Alternately add dry ingredients and buttermilk to the mixture. Fold in beaten egg whites.
- Pour into three 9-inch cake pans lined with parchment paper. Bake at 350°F for 30 minutes or until a toothpick comes out clean. Cool completely.
- Frosting Preparation: Combine evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium heat until thickened, about 12 minutes. Remove from heat, add vanilla, coconut, and pecans. Cool until spreadable.
- Assembly: Layer the cake with coconut-pecan frosting between each layer and on top.
Notes
- Ensure all ingredients, especially egg yolks and buttermilk, are at room temperature to achieve a smooth batter.
- The cake can be stored in the refrigerator for up to a week or frozen (without frosting) for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 600 kcal
- Sugar: 60 g
- Sodium: 300 mg
- Fat: 30 g
- Carbohydrates: 80 g
- Protein: 7 g
- Cholesterol: 150 mg