German chocolate cake, opposite to its title, is actually an American traditional. Made up of layers of richly decadent chocolate cake and lined in a sticky, candy coconut-pecan custard, this cake is a real indulgence. Chewy coconut and crunchy pecans lend unbelievable texture whereas the golden caramelized custard and delicate chocolate taste of the cake meld collectively to create a wonderfully balanced chew.
German Chocolate Cake
Makes 1 (8-inch) cake
- 1 cup (227 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 1 cup (220 grams) firmly packed gentle brown sugar
- 4 massive eggs (200 grams), room temperature
- 1 teaspoon (4 grams) vanilla extract
- 2½ cups (313 grams) all-purpose flour
- ¼ cup (21 grams) unsweetened cocoa powder
- ½ teaspoon (2.5 grams) baking powder
- ½ teaspoon (2.5 grams) baking soda
- ½ teaspoon (1.5 grams) kosher salt
- 1½ cups (360 grams) complete buttermilk
- 8 ounces (226 grams) 48% cacao candy baking chocolate*, melted and cooled
- Coconut-Pecan Frosting (recipe follows)
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Preheat oven to 350°F (180°C). Spray 3 (8-inch) spherical cake pans with baking spray with flour.
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium velocity till fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one after the other, beating nicely after every addition. Beat in vanilla.
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In a medium bowl, whisk collectively flour, cocoa, baking powder, baking soda, and salt. With mixer on low velocity, regularly add flour combination to butter combination alternately with buttermilk, starting and ending with flour combination, beating simply till mixed after every addition. Stir in melted chocolate till mixed. Divide batter amongst ready pans (about 2 cups or 570 grams every), smoothing tops with an offset spatula.
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Bake till a picket decide inserted in middle comes out clear, 30 to 35 minutes. Let cool in pans for 10 minutes. Take away from pans, and let cool utterly on wire racks.
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Place 1 cooled cake layer on a cake plate. Unfold 2 cups (498 grams) Coconut-Pecan Frosting on high. Prime with second cake layer, and unfold 2 cups (498 grams) frosting on high. Prime with remaining cake layer, and unfold remaining Coconut-Pecan Frosting on high and sides of cake.
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Coconut-Pecan Frosting
Makes 9 cups
- 3 cups (600 grams) granulated sugar
- 3 cups (720 grams) evaporated milk
- 1½ cups (340 grams) unsalted butter, room temperature
- 9 massive egg yolks (167 grams), room temperature
- ¾ teaspoon (2.25 grams) kosher salt
- 4½ cups (540 grams) packed sweetened flaked coconut
- 3 cups (339 grams) chopped toasted pecans
- 1½ tablespoons (19.5 grams) vanilla extract
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In a medium saucepan, whisk collectively sugar, evaporated milk, butter, egg yolks, and salt till easy. Prepare dinner over medium warmth, whisking ceaselessly, till thickened and combination coats the again of a spoon, 25 to half-hour.
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Take away combination from warmth, and stir in coconut, pecans, and vanilla. Cowl and refrigerate till cooled.
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