It tastes great, this German chocolate cake! German chocolate cake pieces that are moist and have a tasty coconut and pecan filling. This recipe always makes people happy!
– 4 oz (113g) Bakers German Sweet Chocolate Bar – ½ cup (118g) boiling water – 4 eggs, separated – 2 sticks (226g total) unsalted butter, softened – 2 cups (400 g) granulated sugar – 2 ½ cups (285g) cake flour – 1 teaspoon (5g) baking soda – ¼ teaspoon (1.5g) salt – 2 teaspoons (8g) vanilla – 1 cup (242g) buttermilk – 1 ½ cups (171g) pecans, chopped – 2 ⅔ cup (198g) flaked coconut – 4 egg yolk – 1 teaspoon (4g) vanilla extract – 1 12 oz can evaporated milk – 1 cup (200g) granulated sugar – 1 stick (113g) unsalted butter – 2 sticks (226g total) unsalted butter – 6 cups (796g) confectioners sugar – 1 cup unsweetened cocoa powder – ⅓ cup (75g) milk – 2 teaspoons (8g) vanilla
Ingredients
Pre-heat the oven to 350 degrees and butter and flour three pans measuring 8 or 9 inches in diameter.Once the chocolate bar has been broken up into pieces, place them in a bowl.
Pour ½ cup boiling water over the chocolate to melt it. Wait 1–2 minutes to soften, then stir until melted. Set aside.Beat the whites in a small bowl on high speed until stiff peaks form after separating the 4 eggs. Set aside.
The flour, baking soda, and salt should all be mixed together with a whisk.Mix the butter in the bowl of an electric or hand mixer until it is smooth. Then add the sugar and mix for another 2 to 4 minutes, until the mixture is fluffy and light.
After adding each egg yolk, stir well. Blend melted chocolate and vanilla.Mix the flour mixture and buttermilk alternately with the mixer on low speed until combined (3 additions of flour mixture, 2 additions of buttermilk mixture).
When you're ready to use, gently fold and stir in the egg whites.Once you stick a toothpick in the middle and it comes out clean, it's done baking. Let it cool for 10 minutes, then take it out.
Once the layers are fully cool, they are ready to be filled and frost. For later use, freeze. To do this, cover each piece with plastic wrap while it's still warm to the touch and wrap it in aluminum foil. It can be frozen for two months.
The egg whites, evaporated milk, and vanilla should all be mixed together in a saucepan.Add the butter and sugar, and stir the food all the time over medium-low heat for 10 to 12 minutes, or until it gets thick.
After removing the pan from the heat, mix in the coconut and the nuts. Before spreading on the cake, wait until it has cooled down.
On medium speed, add the butter and mix until the mixture is smooth. Add the vanilla and mix it in with the butter.Put in the chocolate powder and confectioners' sugar. Put in most of the milk.
Mix at a slow speed at first until everything is mixed in, then speed up to medium for about a minute.Turn down the speed to low and beat for another two to three minutes, adding more milk as needed. About 4 cups of frosting are made.
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