Irresistible Homemade German Chocolate Cake: Layers of Decadence
This recipe isn't just for German chocolate cake lovers, it's for anyone who craves a truly decadent dessert. Imagine rich, moist chocolate cake layered with a dreamy coconut-pecan frosting. That's the magic you'll create with this recipe.
Ingredients:
For the Cake:
* 1/2 cup boiling water
* 4 ounces sweet baking chocolate, chopped
* 2 cups granulated sugar
* 1 cup unsalted butter, softened
* 4 egg yolks
* 1 teaspoon vanilla extract
* 2 1/2 cups cake flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup buttermilk
* 4 egg whites, stiffly beaten
For the Coconut-Pecan Frosting:
* 1 cup granulated sugar (or 1 1/2 cups for a sweeter frosting)
* 1/2 cup unsalted butter (or 3/4 cups for a richer frosting)
* 1 cup evaporated milk (12 oz. can)
* 1 teaspoon vanilla extract (or 1 1/2 teaspoons for a stronger flavor)
* 3 egg yolks (or 4 egg yolks for a thicker frosting)
* 1 1/3 cups flaked coconut
* 1 cup chopped pecans (or 1 1/2 cups for more crunch)
Instructions:
1. Preheat your oven to 350°F (175°C). Grease two 9-inch square pans or three 8-inch round cake pans.
2. Melt the Chocolate: In a medium bowl, pour boiling water over chopped chocolate. Stir until chocolate is melted and smooth. Set aside to cool slightly.
3. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This will take a few minutes with an electric mixer.
4. Beat in the Eggs: Add the egg yolks one at a time, beating well after each addition.
5. Combine Wet and Dry Ingredients: On low speed, beat in the cooled chocolate mixture and vanilla extract. In a separate bowl, whisk together the cake flour, baking soda, and salt. Add the dry ingredients to the wet ingredients alternately with the buttermilk, beating until just combined after each addition.
6. Fold in the Egg Whites: Gently fold the stiffly beaten egg whites into the batter using a rubber spatula. Be careful not to deflate the batter.
7. Bake the Cake: Divide the batter evenly between the prepared pans. Bake the square pans for 40-45 minutes or the round pans for 35-40 minutes. Insert a toothpick in the center of the cake; it should come out clean when the cake is done.
8. Cool the Cakes: Let the cakes cool completely in the pans before frosting.
9. Make the Coconut-Pecan Frosting: In a saucepan, combine sugar, butter, evaporated milk, vanilla extract, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens (about 12 minutes). Remove from heat and stir in the coconut and pecans. Beat until the frosting reaches a spreading consistency. Allow the frosting to cool and thicken slightly before frosting the cake.
10. Frost and Enjoy! Once the cakes are cool, spread a generous layer of frosting over the top of one cake layer. Top with the second cake layer and frost the entire cake, including the sides. Slice and serve this irresistible German chocolate cake and prepare to be complimented!
Tips:
- For a richer chocolate flavor, use dark cocoa powder instead of unsweetened cocoa powder in the cake batter.
- To toast the pecans for the frosting, spread them on a baking sheet and bake in a preheated 350°F oven for 5-7 minutes, stirring occasionally, until fragrant.
- Leftover cake can be stored in an airtight container at room temperature for up to 3 days.