German Chocolate Cake
Delve into the indulgent world of German Chocolate Cake, a classic dessert featuring rich chocolate layers and a delightful coconut-pecan frosting—perfect for any occasion.
Ingredients
For the Cake
- 1 package 1 (4 ounce) package BAKER'S GERMAN'S Sweet Chocolate Melted for the cake
- 1/2 cup 1/2 cup water For melting chocolate
- 4 pieces 4 eggs
- 2 cups 2 cups all-purpose flour
- 1 teaspoon 1 teaspoon baking soda
- 1/2 teaspoon 1/2 teaspoon kosher salt
- 1 cup 1 cup salted butter (2 sticks), softened
- 2 cups 2 cups sugar
- 1 teaspoon 1 teaspoon vanilla bean paste
- 1 cup 1 cup buttermilk
For the Frosting
- 6 pieces 6 egg yolks
- 1 1/2 cans 1 1/2 (12 ounce) cans evaporated milk
- 3 cups 3 cups sugar
- 1 1/2 cups 1 1/2 cups butter (3 sticks), cut into small pieces
- 1 bag 1 (14 ounce) bag sweetened coconut flakes
- 3 cups 3 cups chopped pecans
- 1 tablespoon 1 tablespoon vanilla bean paste
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C).
Prepare the Cake Pans
- Grease and flour three 9-inch round cake pans.
Melt the Chocolate
- Mix the BAKER'S GERMAN'S Sweet Chocolate and the 1/2 cup of water over low heat until melted and smooth. Allow to cool slightly.
Mix the Dry Ingredients
- In a large mixing bowl, whisk together the all-purpose flour, baking soda, and kosher salt.
Cream the Butter and Sugar
- In another large bowl, beat the softened butter and sugar together on medium speed until light and fluffy, about 4 to 5 minutes.
Combine and Mix the Batter
- Add the melted chocolate, eggs (one at a time), vanilla bean paste, and buttermilk to the butter and sugar mixture. Mix until well combined.
- Gradually add in the flour mixture, mixing just until incorporated.
Bake the Cakes
- Pour the batter evenly into the prepared cake pans. Bake for about 30-35 minutes or until a toothpick inserted comes out clean.
- Let them cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare the Frosting
- Combine the egg yolks, evaporated milk, and 1 1/2 cups butter in a saucepan. Cook over medium heat, stirring constantly until it begins to thicken.
Cook to Thicken
- Continue cooking for about 12-15 minutes, stirring frequently, until it coats the back of a spoon.
Finish the Frosting
- Stir in the coconut flakes, chopped pecans, and the last tablespoon of vanilla bean paste. Let cool completely before frosting the cake.
Assembling the Cake
- Layer the cooled cake layers with frosting and stack them. Decorate with extra pecans if desired.
Notes
Store leftovers at room temperature for a couple of days or in the refrigerator for 4-5 days. For long-term storage, wrap and freeze the cake layers.