Classic German Chocolate Cake with Coconut-Pecan Frosting
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- 1
Prep your pans and melt the chocolate
Line three greased 9-inch round pans with waxed paper, then grease the waxed paper too — this little extra step is what lets the layers pop right out later. In a small saucepan, melt the German sweet chocolate with the water over low heat, then set it aside to cool. Preheat your oven to 350°F.
- 2
Cream the butter and sugar until fluffy
In a large bowl, cream the softened butter and 2 cups sugar together for 5 to 7 minutes, until light and fluffy. Don't rush this part — all that air you're beating in is what gives the cake its lift.
- 3
Add the egg yolks, chocolate, and vanilla
Separate your eggs first, setting the whites aside in a clean bowl for later. Beat the egg yolks into the butter mixture one at a time, mixing well after each addition. Blend in the cooled melted chocolate and 1 teaspoon vanilla extract.
- 4
Alternate the dry ingredients and buttermilk
Whisk together the cake flour, baking soda, and salt in a separate bowl. Add this to the creamed mixture alternately with the buttermilk, beating well after each addition — starting and ending with the flour mixture keeps the batter smooth and prevents curdling.
- 5
Whip and fold in the egg whites
With clean beaters (any trace of fat will stop them from whipping properly), beat the egg whites until stiff peaks form. Gently fold about a quarter of the whites into the batter at a time, working from the bottom of the bowl up so you don't knock all that air back out.
- 6
Bake the layers
Divide the batter evenly between the three prepared pans and bake for 24 to 28 minutes, until a toothpick inserted in the center comes out clean. Cool the layers in their pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.
- 7
Cook the coconut-pecan frosting
In a small saucepan, whisk together the remaining 1-1/2 cups sugar, evaporated milk, 3/4 cup butter, and egg yolks. Cook over medium-low heat, stirring constantly, until the mixture thickens and turns a deep golden brown — this takes about 12 minutes, so be patient and keep stirring so the eggs don't scramble.
- 8
Stir in the coconut and pecans
Remove the frosting from the heat and stir in the shredded coconut, chopped pecans, and remaining 1-1/2 teaspoons vanilla extract. Let it cool until it's thick enough to spread without running off the cake.
- 9
Stack and frost the layers
Spread about a third of the frosting over each cooled cake layer, then stack them up. We like to leave the sides bare so those gorgeous frosted layers show — it's part of what makes this cake a showstopper.
- 10
Glaze and serve
Melt the semisweet chocolate and shortening together in the microwave in short bursts, stirring until smooth. Drizzle the glaze over the top of the cake and let it drip down the sides. Let everything set for a few minutes before slicing.
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Classic German Chocolate Cake with Coconut-Pecan Frosting
Created by: SugarAndButter
Ingredients
- 4 oz German sweet chocolate
- 1/2 cup water
- 1 cup butter
- 2 cup sugar
- 4 eggs
- 1 tsp vanilla extract
- 2 1/2 cup cake flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1 1/2 cup sugar
- 1 1/2 cup evaporated milk
- 3/4 cup butter
- 5 egg yolks
- 2 cup sweetened shredded coconut
- 1 1/2 cup pecans
- 1 1/2 tsp vanilla extract
- 2 oz semisweet chocolate
- 1 tsp shortening
Instructions
- Prep your pans and melt the chocolateLine three greased 9-inch round pans with waxed paper, then grease the waxed paper too — this little extra step is what lets the layers pop right out later. In a small saucepan, melt the German sweet chocolate with the water over low heat, then set it aside to cool. Preheat your oven to 350°F.
- Cream the butter and sugar until fluffyIn a large bowl, cream the softened butter and 2 cups sugar together for 5 to 7 minutes, until light and fluffy. Don't rush this part — all that air you're beating in is what gives the cake its lift.
- Add the egg yolks, chocolate, and vanillaSeparate your eggs first, setting the whites aside in a clean bowl for later. Beat the egg yolks into the butter mixture one at a time, mixing well after each addition. Blend in the cooled melted chocolate and 1 teaspoon vanilla extract.
- Alternate the dry ingredients and buttermilkWhisk together the cake flour, baking soda, and salt in a separate bowl. Add this to the creamed mixture alternately with the buttermilk, beating well after each addition — starting and ending with the flour mixture keeps the batter smooth and prevents curdling.
- Whip and fold in the egg whitesWith clean beaters (any trace of fat will stop them from whipping properly), beat the egg whites until stiff peaks form. Gently fold about a quarter of the whites into the batter at a time, working from the bottom of the bowl up so you don't knock all that air back out.
- Bake the layersDivide the batter evenly between the three prepared pans and bake for 24 to 28 minutes, until a toothpick inserted in the center comes out clean. Cool the layers in their pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.
- Cook the coconut-pecan frostingIn a small saucepan, whisk together the remaining 1-1/2 cups sugar, evaporated milk, 3/4 cup butter, and egg yolks. Cook over medium-low heat, stirring constantly, until the mixture thickens and turns a deep golden brown — this takes about 12 minutes, so be patient and keep stirring so the eggs don't scramble.
- Stir in the coconut and pecansRemove the frosting from the heat and stir in the shredded coconut, chopped pecans, and remaining 1-1/2 teaspoons vanilla extract. Let it cool until it's thick enough to spread without running off the cake.
- Stack and frost the layersSpread about a third of the frosting over each cooled cake layer, then stack them up. We like to leave the sides bare so those gorgeous frosted layers show — it's part of what makes this cake a showstopper.
- Glaze and serveMelt the semisweet chocolate and shortening together in the microwave in short bursts, stirring until smooth. Drizzle the glaze over the top of the cake and let it drip down the sides. Let everything set for a few minutes before slicing.