How to Make German Chocolate Cake
How to Make German Chocolate Cake, German Chocolate Cake Recipe
Out of all the cakes that I like German Chocolate Cake is one of my favorites, especially for holidays or special occasions. Before I started writing down this recipe, I found a video about German Chocolate Cakes and got a real kick out of it. I think you’ll like it too.
Below the video I’ve got my favorite German Chocolate Cake recipe complete with Coconut Pecan Frosting! Yum!
German Chocolate Cake – The Recipe
Step One – Homemade Coconut Pecan Frosting
- 1 14oz can condensed milk
- 1 tsp. vanilla extract
- 10 tblsp butter
- 4 egg yolks
- 2 cups shredded coconut
- 1 heaping cup chopped pecans
- Heat the condensed milk and vanilla in a pan.
- Add the butter and stir until melted.
- Beat the 4 egg yolks
- Add a large spoonful of the milk and butter mixture to the beaten egg yolks and whisk vigorously to temper the egg yolks. You need to do this because if you add the egg yolks without tempering, they will cook and become chunks.
- Repeat with a second spoonful of the milk mixture to the egg mixture and whisk vigorously again. Now the egg yolks are tempered and ready to add to the heated milk and butter mixture.
- Add the tempered egg yolks to the heated milk and butter mixture.
- Stir with whisk for about 5 minutes until thickened.
- Turn off the burner and add the chopped pecans and coconut.
- Mix together well, set aside.
Step Two – Bake the Cakes
- Preheat Oven to 350 degrees.
- Butter and line the bottom of 2, 9″ round cake pans with parchment paper.
- 4 oz. bittersweet chocolate, melted
- 6 tblsp water
- 4 egg whites, beaten
- 1/4 cup sugar
- 1 cup buttermilk at room temperature
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 sticks (1 cup) butter
- 1 1/4 cups sugar
- 1 tsp vanilla extract
- Mix together the dry ingredients in a bowl and sift.
- Either melt the chocolate with the water in a double boiler, or melt in the microwave. If melting in the microwave, be very careful not to burn it. Take it out every few seconds and stir to prevent burning. Set aside.
- In a separate bowl, beat egg whites until frothy.
- Add 1/4 cup of sugar and beat until it gets stiff. Set aside.
- Cream the sugar and butter together in a separate bowl with mixer.
- Add the chocolate to the butter and sugar mixture and mix in, scraping bowl as you go.
- Now add the egg yolks one at a time, mixing after each one is added.
- Add the vanilla extract, mix in.
- Alternating the dry ingredients with the buttermilk, first add about 1/3 of the dry ingredients, mix together, then add about 1/3 of the buttermilk and mix together, repeat until all are added and mixed together well.
- Add about 1/4 of the egg whites into the cake batter and fold in. Then add the rest of the egg whites and mix with a spoon.
- Add the batter into the two cake pans and place into the preheated oven.
- Bake for about 35 minutes.
- Check to see if done by inserting a toothpick in the center and if it comes out clean, it’s done.
- When done, remove from oven and place on a cooling rack for 10 minutes.
- Remove cakes from pans, remove paper lining, and place on cooling rack until completely cooled.
- In another bowl, get 8 oz. bittersweet chocolate.
- Add 1/2 tblsp butter.
- Add 1/2 cup sugar.
- Pour 1 cup of almost boiling heavy cream onto the chocolate and butter mixture and let sit for about a minute, then mix it together well.
- This will thicken as it gets cold. You may put it in the fridge to speed it up.
Assemble and Frost the Cake
- Spread about 2/3′s of the coconut pecan frosting on top of the first layer. This will be the filling.
- Place the second cake on top of the filling.
- Now frost the top of the cake with the remaining coconut pecan frosting.
- Check the chocolate icing and if it’s firm enough to spread on the sides of the cake it is ready.
- Now frost the sides of the cake with the chocolate icing.
Filed under: Cake & Frosting Recipes