Voting thumbnail germanchocolate
German Chocolate Cake
Recipe by Meredith Hay
Chocolate Obsession
Traditional German Chocolate Cake is actually to be made without chocolate frosting. What fun would a cake without frosting be? Celebrate chocolate this month by making this delicate layered chocolate cake with coconut and pecan filling wrapped with classic chocolate buttercream frosting!

  1. Three 9 inch round cake pans, greased and floured generously
  2. Preheat oven to 350 degrees, with rack in the center.
  3. First, prepare the chocolate. Microwave the water until boiling then pour over chopped chocolate in a heat proof bowl. Stir in vanilla to combine. Set aside to cool.
  4. In a separate large bowl, sift together the flour, baking soda and salt.
  5. Next, in a stand mixer, cream the softened butter on medium until light and fluffy. Slowly add in the sugar and beat until light and fluffy.
  6. Then add each yolk one at a time and mix until everything comes together.
  7. Make sure the chocolate is cooled, add it to the mixer.
  8. Next, alternate between the flour mixture and buttermilk. Start and end with the flour (4 flour portions/3 buttermilk portions). Once everything is well combined, scrape down the sides.
  9. In a clean medium bowl, whip the egg whites until they are stiff (but not dry).
  10. Slowly fold the egg whites into the mixture and turn on low for just a minute or two until everything is married together.
  11. Divide the batter evenly among the 3 pans, and place in the center of the oven for 28-35 minutes. Depending on how your oven cooks you may not need the full 35 minutes (or you might!) Remove from the oven when done, and cool on a cooling rack before decorating.
  12. These layers can remain at room temperature, wrapped in plastic wrap for 3 days before decorating if you need to make this cake in stages.
  13. Filling/topping: In a medium saucepan on medium heat, stirring constantly add together the evaporated milk, butter, sugar, beaten egg yolks and beaten egg yolks. You want the mixture to reach a steady bubble (but not boil!) for about 10 to 12 minutes. Once finished, remove from the heat and stir in vanilla, coconut and pecans.
  14. Filling/topping: Once the filling/topping has cooled, you can begin assembly of the cake.
  15. Filling/topping: Spoon 1/3 of the filling on top of one layer and place a second layer on top, repeat with the next two layers. The cake can be stored in an airtight container at room temperature for up to 5 days.
  16. Chocolate Buttercream Frosting: Add cocoa to a large bowl or bowl of stand mixer, whisk to remove lumps.
  17. Chocolate Buttercream Frosting: Next, cream together butter and cocoa powder until well-combined. Slowly add confectioners’ sugar and milk at 1 cup/1 tbsp at a time. Repeat until finished.
  18. Chocolate Buttercream Frosting: Add in the vanilla and mix well.
  19. Chocolate Buttercream Frosting: If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioners’ sugar, a tablespoon at a time until it reaches the right consistency.
  • [Chocolate] German Chocolate (sweet), rough chopped x 4 ounce
  • [Chocolate] Boiling water x 1/2 cup
  • [Chocolate] Vanilla extract x 1 teaspoon
  • [Cake] Sifted cake flour x 2 1/2 cup
  • [Cake] Baking soda x 1 teaspoon
  • [Cake] Salt x 1 teaspoon
  • [Cake] Unsalted butter, softened at room temperature x 1 cup
  • [Cake] Granulated sugar x 2 cup
  • [Cake] eggs, separated: 1 bowl of 4 whites, 1 bowl of 4 yolks x 4
  • [Cake] Buttermilk x 1 cup
  • [Coconut-Pecan Filling] Evaporated milk x 1 cup
  • [Coconut-Pecan Filling] Granulated sugar x 1 cup
  • [Coconut-Pecan Filling] Unsalted butter x 1/2 cup
  • [Coconut-Pecan Filling] Large egg yolks, slightly beaten x 3
  • [Coconut-Pecan Filling] Salt x 1/8 teaspoon
  • [Coconut-Pecan Filling] Vanilla extract x 1 1/2 teaspoon
  • [Coconut-Pecan Filling] Unsweetened grated coconut x 1 1/3 cup
  • [Coconut-Pecan Filling] Pecans, rough chopped x 1 cup
  • [Chocolate Buttercream Frosting] Confectioners’ sugar x 3 1/2 cup
  • [Chocolate Buttercream Frosting] Sticks of unsalted butter, room temperature x 2
  • [Chocolate Buttercream Frosting] Unsweetened cocoa powder x 1/2 cup
  • [Chocolate Buttercream Frosting] Vanilla x 2 teaspoon
  • [Chocolate Buttercream Frosting] Milk x 2 tablespoon

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