German Chocolate Cake

*See bottom for new easier cake recipe 

My Grandma has been making this cake for over 60 years and it is a family favorite! This is a must-have at birthday time!

German Chocolate Cake

1 pkg. (4 oz.) Baker’s German’s Sweet Chocolate
1/3 cup boiling water
2 cups sifted cake flour
3/4 tsp. baking soda
1/4 tsp. salt
3/4 cup (1-1/2 sticks) butter or margarine
1-1/3 cups sugar
3 eggs, separated
3/4 tsp. vanilla
3/4 cup buttermilk

Coconut Pecan Frosting (recipe below)

PREHEAT oven to 350°F. Line bottoms of 3 (9-inch) round cake pans with wax paper. Mix chocolate and boiling water; stir until chocolate is completely melted. Cool.

MIX flour, baking soda and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in chocolate and vanilla. Add flour mixture alternately with buttermilk, beating well after each addition.

BEAT egg whites in small bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans.

BAKE 35 minutes or until toothpick inserted in centers comes out clean. Immediately run spatula around side between cakes and side of pans. Cool 15 minutes; remove from pans. Remove wax paper. Cool completely on wire racks. Spread Coconut-Pecan Frosting between layers, on top and sides of cake.




Coconut Pecan Frosting

4 egg yolks
1 can (12 oz.) evaporated milk or half and half 
1-1/2 tsp. vanilla
1-1/2 cups sugar (297g)
3/4 cup (1-1/2 sticks) butter or margarine
1 pkg. (7 oz.) Coconut (about 2-2/3 cups) (226g)
1-1/2 cups Chopped Pecans


BEAT egg yolks, milk and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter; cook on medium heat 8-12 min. or until thickened and golden brown, stirring constantly. Remove from heat.

ADD coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency.

Paul’s German Chocolate Cake Notes using Preppy Kitchen recipe 



Reminders regarding YouTube Video:
    • Do not double the frosting. Recipe as printed is enough
    • Do not over mix egg whites or cake batter and egg whites.
    • Do not rotate the cake pans halfway through baking. This increases the likelihood cake centers will collapse.

General
• Preheat oven to 350 degrees.
• Set out 2 sticks of butter a few hours before using.
• Set out 7 eggs so they come to room temperature (approx. 30 minutes).
• Divide the 400 grams of sugar into 350 grams and 50 grams. The latter will be used to help stiffen the egg whites.
• Cut parchment paper circles to line cake pans.
• Cut parchment paper strips for use while icing the cake.
• Align oven racks to fit all the cake pans.
• Soak baking strips in water for 5 to 10 minutes.
• Prep equipment and ingredients.

Roast Chopped Pecans
• Before opening pecans, pound lightly with mallet.
• Roast pecans at 350 degrees on baking sheet for 8 to 10 minutes.

Melt Chocolate
• Chop chocolate.
• Pull two espresso shots: one long and one short. Together, they total 4oz.
• Add the chocolate to the espresso mixture and stir.
• Ensure the chocolate melts completely. Microwave for 20 seconds, if needed.
• Set mixture aside so it comes to room temperature.

Next recipe version:

Or Sally’s version 

German Chocolate Cake

4 oz (113 g) Baker’s German’s sweet chocolate, chopped
1 cup (240 g) boiling water
½ cup (112 g) oil
½ cup (120 g) buttermilk
1¾ cups (350 g) granulated sugar
4 large eggs
1 teaspoon (5 g) vanilla extract
2¼ cups (280 g) all-purpose flour
2 tablespoons (10 g) unsweetened natural cocoa powder
1 teaspoon (4 g) baking powder
½ teaspoon (3 g) baking soda
¼ teaspoon (1.5 g) salt

Coconut Pecan Frosting 

1 cup packed (220 g) light brown sugar
½ cup (100 g) granulated sugar
1 can (12 oz / 360 g) evaporated milk or half and half 
3 large egg yolks
¾ cup (170 g) unsalted butter
⅛ teaspoon (1 g) salt
2⅔ cups (225 g) sweetened shredded coconut
1 cup (120 g) finely chopped toasted pecans
½ teaspoon (2 g) vanilla extract


Cake:

Preheat oven to 350°F. Grease a 9×13-inch metal baking pan, bundt pan, or grease and line round baking pans and set aside.

Place the chopped chocolate in a large heat-proof bowl. Pour the boiling water over the chocolate and let stand for 5 minutes. Stir until melted and smooth.

Add the oil, buttermilk, and sugar. Whisk until well combined. Whisk in the eggs and vanilla until smooth.

Add the flour, cocoa powder, baking powder, baking soda, and salt. Stir just until combined, being careful not to overmix.

Pour the batter into the prepared pan and spread evenly. Bake for 25–35 minutes (longer for bundt), or until a toothpick inserted in the center comes out clean.

Allow the cake to cool completely to room temperature before frosting.


Frosting:

In a medium saucepan, whisk together the brown sugar, granulated sugar, evaporated milk, and egg yolks until combined. Add the butter and salt.

Cook over medium heat, stirring constantly, until the butter melts and the mixture comes to a gentle boil and thickens, about 7-10 minutes.

Remove from heat and stir in the chopped pecans, coconut, and vanilla extract.

Let the frosting cool (refrigerate) for about 30 minutes, or until thickened and spreadable. Spread the frosting evenly over the cooled cake.





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