GERMAN CHOCOLATE CAKE RECIPE
My German chocolate cake recipe produces a layered chocolate cake filled and topped with a coconut pecan frosting. It's name is derived from Sam German, who created the recipe for chocolate that was at the time used to bake this type of cake. Sweet baking chocolate is traditionally used for the chocolate flavor in the actual cake, but few recipes call for it today. The filling and/or topping is a caramel made with egg yolks and evaporated milk; once the caramel is cooked, coconut and pecans are stirred in. Let's get baking!
GERMAN CHOCOLATE CAKE RECIPE
Make this cake a day before you want to serve it. Like me, it gets better with age.
1/2 cup water
8 squares of sweet German chocolate
1 cup butter, softened
2 cups white sugar
4 egg yolks, lightly beaten
2 tsp pure vanilla extract
1 cup buttermilk*
2-1/2 cups cake flour
1 tsp baking soda
1/2 tsp salt
4 egg whites
PREHEAT oven to 350 degrees. Grease and flour three 9 inch pans. Place greased parchment paper on the bottom of each cake pan.
Sift together flour, baking soda and salt; set aside. In a bowl, microwave the chocolate and water until melted. Set aside to cool.
In a mixing bowl, cream together the butter and eggs until light and fluffy. Add the egg yolks and combine well. Add the melted chocolate and vanilla. Starting with the buttermilk, beat in alternately with the flour mixture, mixing until just incorporated. DO NOT OVER-MIX! Beat the egg whites until stiff peaks form. LIGHTLY fold 1/2 of the egg whites into the batter, combine, and then add the remaining egg whites; mixing together. Pour into the prepared cake pans. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool for ten minutes in the pan and invert onto a wire rack to cool completely. * For buttermilk, place 1 tablespoon of lemon juice or vinegar in one cup measuring cup and fill with milk. Let sit 15 minutes, and then it's ready for this recipe.
Following is the ingredients for cake flour for my German Chocolate Cake recipe. Use it in any recipe that calls for cake flour and SAVE MONEY.
If you are taking the time to make this German chocolate cake recipe, you MUST use this frosting!
COCONUT PECAN FROSTING
2 cups evaporated milk
2 TBS cornstarch
2 cup white sugar
6 egg yolks, beaten with 2 tsp water
1 cup butter
1 TBS pure vanilla extract
1 cup toasted pecans (or to taste), chopped
1 cup flaked and toasted coconut (or to taste)
In a small bowl, whisk the cornstarch with the evaporated milk. In a large saucepan over medium heat, add the evaporated milk, sugar, egg yolks, butter and vanilla. Whisk constantly until it comes to a boil and thickens. Remove from the heat and add the toasted pecans and coconut. Spread on the cake when it is cold from the refrigerator.
TO TOAST the pecans and coconut, place together in a 350 degree oven on a baking sheet until the coconut is lightly golden brown.
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