German Chocolate Cake

Here’s what you’ll need to create this delicious cake:

Cake Ingredients:

• 2 cups cake flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, softened
• 1 package (4 oz) German sweet chocolate, chopped
• 1 cup boiling water
• 2 cups granulated sugar
• 4 large eggs, separated
• 1 tsp vanilla extract
• 1 cup buttermilk

Coconut-Pecan Filling:

• 1 cup evaporated milk
• 1 cup brown sugar, packed
• 3 large egg yolks
• 1/2 cup unsalted butter
• 1 tsp vanilla extract
• 1 1/2 cups sweetened shredded coconut
• 1 cup chopped pecans

Optional Caramel Drizzle:

• 1 cup caramel sauce (homemade or store-bought)
• Extra chopped pecans and coconut flakes for garnish

Directions

Follow these steps for a perfect German Chocolate Cake:

• Step 1: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch cake pans.
• Step 2: Melt the German sweet chocolate in the boiling water, stirring until smooth. Allow it to cool.
• Step 3: In a medium bowl, sift together the cake flour, baking soda, and salt. Set it aside.
• Step 4: In a large mixing bowl, cream the softened butter and granulated sugar until fluffy. Add the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract and the cooled chocolate mixture.
• Step 5: Gradually add the flour mixture and buttermilk to the butter mixture, alternating between the two and starting and ending with the flour.
• Step 6: In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter.
• Step 7: Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Step 8: Allow the cakes to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
• Step 9: For the filling, combine the evaporated milk, brown sugar, egg yolks, and butter in a saucepan. Cook over medium heat while stirring constantly until thickened (about 10-12 minutes).
• Step 10: Remove the filling from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let it cool to room temperature.
• Step 11: Assemble the cake by placing one layer on a serving plate and topping it with 1/3 of the coconut-pecan filling. Repeat with the next layer and top with the final layer of cake and remaining filling.
• Step 12: Drizzle with caramel sauce, if desired, and garnish with extra chopped pecans and coconut flakes.

FAQs

1. Can I make this cake in advance?

Yes, you can bake the cake layers in advance and store them in the refrigerator or freezer until ready to assemble. Just make sure they are well-wrapped to maintain freshness.

2. Can I substitute the cake flour?

While it’s best to use cake flour for its light texture, you can substitute it with all-purpose flour, though the cake may be denser.

3. What can I use instead of buttermilk?

You can create a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.

4. How should I store the cake?

The cake can be stored in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.

5. Can I modify the recipe for dietary restrictions?

Yes! You can use gluten-free flour for a gluten-free version and a vegan butter substitute for dairy-free options. Make sure to use egg replacements if needed.

Conclusion

German Chocolate Cake is a delightful dessert that combines rich chocolate flavor with a sweet coconut-pecan filling, offering a unique twist on traditional cakes. With just a few ingredients and simple steps, this recipe can be your new favorite go-to treat for gatherings, birthdays, or any special occasion. Enjoy baking and sharing this timeless classic!