Homemade German Chocolate Cake - Everyone's Favorite Chocolate Cake
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OLD SCHOOL TRIPLE LAYER GERMAN CHOCOLATE ???? CAKE (FRIDAY NIGHT CAKE ???? OF THE WEEK SEGMENT)
CAKE RECIPE:
2 all-purpose flour,
1 teaspoon baking soda
1/2 teaspoon salt
4 ounces German's Sweet Chocolate, chopped into 1/2-inch pieces
1/2 cup boiling water
2 cups sugar
1 cup (2 sticks) unsalted butter (see note), plus more for the pans
4 large eggs, separated
1 teaspoon vanilla
1 cup buttermilk
Coconut and Pecan Filling
1 (12-ounce) can evaporated milk (about 1 1/2 cups)
1 1/2 cups sugar
4 large egg yolks, slightly beaten
3/4 cup (1 1/2 sticks) unsalted butter, cut into 12 pieces
1 1/2 teaspoons vanilla
1/4 teaspoon salt
2 1/3 cups unsweetened flaked coconut (about 7 ounces
1 1/2 cups chopped toasted pecans
Instructions
To make the cake: Place a rack in the center of the oven, and heat the oven to 350 degrees. Lightly grease and flour three 9-inch cake pans, and shake out the excess flour.(or spray pans with pan spray)
In a large bowl, sift together the flour, baking soda and salt. In a small bowl, cover the chocolate with the boiling water. Stir to melt the chocolate.
In a second large bowl, cream together the sugar and butter using an electric mixer on medium spread. Continue to beat until light and fluffy, about 2 minutes. Add the egg yolks, one at a time, beating well after each addition. Beat in the vanilla. Alternately add the flour mixture and buttermilk to the batter, blending on low speed, and beginning and ending with the flour mixture. Fold in the melted chocolate.
In a third large bowl, beat the egg white with clean beaters on high speed until almost-stiff peaks form, about 4 minutes. Fold the egg whites into the batter. Divide the batter between the three reserved pans.
Bake the cakes until they spring back with lightly pressed in the center, 28 to 32 minutes.
Let the cakes cool in the pans for 15 minutes. Run a knife around the edges of the pans, and gently shake to loosen the cakes. Invert the cakes once and then again onto the racks to cool completely right-side up, about 45 minutes.
To make the filling: In a large saucepan, combine the evaporated milk, sugar, egg yolks, butter, vanilla and salt. Place over medium heat and cook, stirring constantly, until the mixture thickens and is caramel in color, about 15 minutes. Remove from the heat and stir in the coconut and pecans. Let the mixture cool until it is thick enough to spread. (You can refrigerate the filling while the cake layers cool. Or to speed the process along, you can make the filling before you bake the cake.)
To assemble, place one cake layer on a serving plate and cover with 1 cup of filling, spreading it to the edges. Top with the second layer and repeat. Top with the third layer, and pile the remaining filling on top, leaving the sides bare. Refrigerate for 1 hour before serving.
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The Best Chocolate Cake! Recipe tutorial #Shorts
How to make the Bes Chocolate Cake!
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German Chocolate Cake
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Ingredient and Recipe List (this is a slight variation on John Kanell’s recipe from Preppy Kitchen).
For the Cake
5 oz Baker's German's sweet chocolate
1/2 cup coffee
2 1/4 cups flour
1 tbsp cocoa powder
1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup buttermilk
1 1/4 cups butter
1 tbsp sour cream
1/2 cup vegetable oil
2 cups granulated sugar
4 eggs room temperature
1 tbsp vanilla extract
For the Frosting
1 cup toasted pecans
1 1/2 cup granulated brown sugar
1 12 oz can of evaporated milk
3 large egg yolks stirred together
3/4 cup unsalted butter
pinch of salt
1 1/2 cup sweetened or unsweetened shredded coconut
1/2 tsp pure vanilla extract (optional) - I found if you use sweetened coconut it already has enough flavor.
German Chocolate Cake Recipe Adjustments
German Chocolate Cake Filling Recipe found on the inside cover of:
Baker's German's Sweet Chocolate 48% Cacao
These are the adjustments I needed to make for the filling portion of the recipe. After cutting the evaporated milk down from 12 oz to 6 oz to get the right consistency, I had to increase all ingredients by 1/3 to get enough filling for adequate coverage for 3 - 9 inch layers.
Here is my adjusted formula:
5 egg yolks
8 oz evaporated milk
2 tsp vanilla
2 c. sugar
1 c. (2 sticks) real butter
9.5 oz flaked coconut
2 c. chopped pecans
I found the cooking instructions on the inside cover of the chocolate bar box to work well with these adjustments to the ingredients.
Happy Baking!