Description
Rich German chocolate cake delights dessert enthusiasts with its deep cocoa layers and creamy coconut-pecan frosting. Bakers will discover a classic American-German fusion dessert that celebrates indulgent chocolate traditions.
Ingredients
Scale
Main Ingredients:
- 4 large eggs, separated
- 4 ounces (113 grams) German sweet chocolate, melted
- 2 cups all-purpose flour
- 1 cup buttermilk
- 1 cup butter, softened
Sugars:
- 1 cup granulated sugar
- 1 cup brown sugar
Seasonings and Liquids:
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup boiling water
Instructions
- Prepare the oven at 350F (175C) and prepare three 9-inch round cake pans by greasing and dusting with flour.
- Using an electric mixer, cream butter with granulated and brown sugars until light and airy. Incorporate egg yolks individually, thoroughly mixing after each addition.
- Blend melted chocolate and vanilla into the sugar mixture until smooth and uniform.
- Separately whisk together flour, baking soda, and salt in a different bowl.
- Gradually incorporate dry ingredients into the wet mixture, alternating with buttermilk. Begin and conclude with the flour mixture to ensure even distribution.
- In a clean bowl, whip egg whites until they form stiff, glossy peaks. Delicately fold the whites into the cake batter to maintain airiness.
- Distribute batter evenly across prepared cake pans. Bake for 30-35 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean.
- For the frosting, combine evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium heat, continuously stirring until the mixture thickens and reaches a rich, caramel-like consistency, approximately 12 minutes.
- Remove frosting from heat, then fold in vanilla, coconut, and chopped pecans. Allow to cool slightly before generously spreading between cake layers and over the top.
Notes
- Toast pecans before adding to frosting for enhanced nutty flavor and deeper complexity.
- Ensure egg whites are at room temperature for maximum volume when beating, creating lighter cake texture.
- Use high-quality dark chocolate with at least 60% cocoa content to elevate the cake’s rich chocolate profile.
- For gluten-free version, substitute all-purpose flour with gluten-free flour blend and add xanthan gum for proper binding.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 480
- Sugar: 37 g
- Sodium: 100 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 65 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg