Prep time: 40 mins | Inactive: 2 hrs 15 mins | Cook time: 1 hr 50 mins | Total time: 4 hrs 45 mins | Yield: Tow 9-inch layer cakes or 24 cupcakes
A rich and indulgent cake that is impressive in every way. This German Chocolate Cake sure to make all our mama proud!
Ingredients
4 oz baker’s chocolate (recommended: Baker’s German Sweet Chocolate)
1/2 c. water
2 c. cake flour
1 tsp baking soda
1/2 tsp salt
1/2 lb unsalted butter, room temperature
1 tsp pure vanilla extract
1 1/2 c. granulated sugar
1/2 c. brown sugar
4 Eggs, separated
1 c. buttermilk
Coconut-Pecan Filling, recipe follows, or whatever you prefer
Favourite chocolate frosting, for the sides
Coconut-Pecan Filling:
1 1/2 c. evaporated milk
5 Egg yolks, slightly beaten
1 c. granulated sugar
1 c. brown sugar
2 tsp vanilla extract
1 c. butter
2 1/2 c. flaked coconut
2 c. toasted pecans
How to make German Chocolate Cake
Step 1: Place the chocolate and water in a microwave-safe bowl. Microwave or heat over a double boiler until melted. Stir the chocolate mixture until smooth. Set aside.
Step 2: Sift the cake flour, baking soda, and salt in another bowl. Set aside.
Step 3: Prepare the oven. Preheat it to 350 degrees F.
Step 4: Cream the butter, vanilla extract, granulated sugar, and brown sugar in a bowl of a stand mixer until light and fluffy. Scrape down the sides of the bowl before adding in the egg yolks. Add in the yolks a piece at a time, beating every after each addition.
Step 5: Stir in the melted chocolate.
Step 6: Add in the flour mixture alternately with buttermilk until just combined.
Step 7: Into a small bowl, place the egg whites and beat until stiff peaks form using an egg beater.
Step 8: Into the batter, gently fold the whites until well mixed.
Step 9: Into two 9-inch cake pans or two 12-capacity cupcake tins, evenly pour the batter.
Step 10: Bake in the preheated oven for about 30 minutes if making larger cakes or 15 to 20 minutes for cupcakes. Check the doneness using the toothpick test.
Step 11: Allow the cakes or cupcakes to cool completely before filling and frosting.
To Assemble:
Step 1: On top of a serving plate, put the first cake layer. Spread a generous amount of the caramel/pecan filling on top. Top the frosting with the second cake layer and spread the rest of the frosting as the final layer.
Step 2: Around the entire cake, spread your fave chocolate frosting. Before serving, slice the cake into wedges. Enjoy!
Coconut-Pecan Filling:
Step 1: In a large saucepan or heavy pot, combine the evaporated milk, slightly beaten egg yolks, granulated sugar, brown sugar, vanilla, and butter. Heat over low heat until the butter has melted.
Step 2: Adjust the heat to medium and constantly stir the filling.
Step 3: Once thickened (about 10 to 12 minutes), remove the pan from the heat.
Step 4: Quickly stir on the coconut and pecans, then allow the filling to cool before you start frosting the cakes.
Ingredients
- 4 oz baker's chocolate (recommended: Baker's German Sweet Chocolate)
- 1/2 c. water
- 2 c. cake flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 lb unsalted butter, room temperature
- 1 tsp pure vanilla extract
- 1 1/2 c. granulated sugar
- 1/2 c. brown sugar
- 4 Eggs, separated
- 1 c. buttermilk
- Coconut-Pecan Filling, recipe follows, or whatever you prefer
- Favourite chocolate frosting, for the sides
- Coconut-Pecan Filling:
- 1 1/2 c. evaporated milk
- 5 Egg yolks, slightly beaten
- 1 c. granulated sugar
- 1 c. brown sugar
- 2 tsp vanilla extract
- 1 c. butter
- 2 1/2 c. flaked coconut
- 2 c. toasted pecans
Instructions
Step 1: Place the chocolate and water in a microwave-safe bowl. Microwave or heat over a double boiler until melted. Stir the chocolate mixture until smooth. Set aside.
Step 2: Sift the cake flour, baking soda, and salt in another bowl. Set aside.
Step 3: Prepare the oven. Preheat it to 350 degrees F.
Step 4: Cream the butter, vanilla extract, granulated sugar, and brown sugar in a bowl of a stand mixer until light and fluffy. Scrape down the sides of the bowl before adding in the egg yolks. Add in the yolks a piece at a time, beating every after each addition.
Step 5: Stir in the melted chocolate.
Step 6: Add in the flour mixture alternately with buttermilk until just combined.
Step 7: Into a small bowl, place the egg whites and beat until stiff peaks form using an egg beater.
Step 8: Into the batter, gently fold the whites until well mixed.
Step 9: Into two 9-inch cake pans or two 12-capacity cupcake tins, evenly pour the batter.
Step 10: Bake in the preheated oven for about 30 minutes if making larger cakes or 15 to 20 minutes for cupcakes. Check the doneness using the toothpick test.
Step 11: Allow the cakes or cupcakes to cool completely before filling and frosting.
To Assemble:
Step 1: On top of a serving plate, put the first cake layer. Spread a generous amount of the caramel/pecan filling on top. Top the frosting with the second cake layer and spread the rest of the frosting as the final layer.
Step 2: Around the entire cake, spread your fave chocolate frosting. Before serving, slice the cake into wedges. Enjoy!
Coconut-Pecan Filling:
Step 1: In a large saucepan or heavy pot, combine the evaporated milk, slightly beaten egg yolks, granulated sugar, brown sugar, vanilla, and butter. Heat over low heat until the butter has melted.
Step 2: Adjust the heat to medium and constantly stir the filling.
Step 3: Once thickened (about 10 to 12 minutes), remove the pan from the heat.
Step 4: Quickly stir on the coconut and pecans, then allow the filling to cool before you start frosting the cakes.
