German Chocolate Cake Recipe
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Category: |
Category: |
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Cake |
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Ingredients: |
Ingredients: 2 (4 oz.) packages sweet chocolate baking bars
1/2 cup water
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup butter, softened
2 cups sugar
4 large eggs, separated
1 tsp vanilla extract
1 cup buttermilk
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Directions: |
Directions:1. Preheat oven to 350º. Lightly grease 3 (9-in) round cake pans.
2. Microwave chocolate baking bars and water in a large bowl for 1 to 1 1/2 minutes, or until chocolate is melted and smooth.
3. Combine flour, baking soda, and salt in a medium bowl.
4. Beat butter and sugar at medium speed with an electric mixer until fluffy.
5. Add egg yolks, one at a time, beating until just blended after each addition.
6. Stir in chocolate mixture and vanilla.
7. Add flour mixture alternately with buttermilk, beginning and ending with the flour mixture. Beat at low speed until just blended after each addition.
8. Beat egg whites at high speed until stiff peaks form. Gently fold into batter.
9. Pour batter into prepared pans. Bake at 350º for 25 to 30 minutes, or until a wooden toothpick inserted in center comes out clean.
10. remove from oven and gently run a knife around the outer edge of the cake layers to loosen them from the sides of the pans.
11. Cool in pans on wire racks 15 minutes.
12. Remove from pans to wire racks. Cool completely (about 1 hour).
13. Transfer to a large round plate or pizza pan Spread Coconut-Pecan Frosting between layers and on top of the cake.
14. Spread dark chocolate frosting around the sides of the cake, hiding the layers. After you get an initial layer, hold the spatula gently against the side of the cake and spin the cake. This will give you a nice smooth, even layer of frosting.
15. Pipe frosting flowers around the top edge of the cake to cover the gap between the frosting and the coconut-pecan frosting. You can also do a circle of frosting flowers around the base of the cake to make it look really pretty. |
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Coconut-Pecan Frosting |
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Ingredients: |
Ingredients: 2 cups chopped pecans
1 (12 oz.) can evaporated milk
1 1/2 cups sugar
3/4 cup butter
6 egg yolks, lightly beaten
2 cups sweetened, flaked coconut
1 1/2 tsp vanilla extract
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Directions: |
Directions:1. Preheat oven to 350º.
2. Bake pecans in a single layer in a shallow pan for 8 to 10 minutes or until toasted and fragrant. Stir halfway through. Cool completely.
3. Meanwhile, cook evaporated milk, sugar, butter, and egg yolks in a 3-qt saucepan over medium heat, stirring constantly, 3 to 4 minutes or until butter melts and sugar dissolves.
4. Cook, stirring constantly, another 12 to 14 minutes or until mixture becomes a light caramel color, is bubbling, and reaches a pudding-like thickness. DO NOT think you can do this in less time. Your cake will turn out a sloppy mess. Trust me.
5. Remove pan from heat. Stir in coconut, vanilla, and pecans.
6. Transfer mixture to a bowl. Let stand, stirring occasionally, 45 minutes, or until cooled and is a good spreading consistency. |
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Dark Chocolate Frosting |
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Ingredients: |
Ingredients: 1 stick butter, softened
2 cups powdered sugar
1/3 cup cocoa powder
1 tsp vanilla
1 tbsp milk
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Directions: |
Directions:1. In an electric mixing bowl, combine powdered sugar and cocoa powder.
2. Add butter and vanilla. Mix thoroughly until combined.
3. Add the milk, a little at a time, until it is the right consistency. You don't want it very runny because it will need to stick to the side of the cake. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:3 hours |
Personal
Notes: |
Personal
Notes: This is a guaranteed show-stopper cake. It is delicious too. Make sure not to over-mix the cake batter; it is supposed to be very light and fluffy. Be very generous with the coconut-pecan frosting in each of the inside layers. You almost always need more than you think you do. Adding more will give you nice, distinct layers. This cake is best if you keep in the fridge for a day or so before serving.
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