German Chocolate Cake
This German Chocolate Cake has a nice soft chocolate cake, with a gooey coconut and pecan filling, and creamy chocolate buttercream frosting. It's a delicious combo that is so irresistible.
Servings: 24
Calories: 657kcal
Ingredients
For the German Chocolate Cake:
- 4 oz German's Sweet Baking Chocolate Bar
- 1/2 cup water
- 3/4 cup butter (1 1/2 sticks)
- 1 3/4 cup white sugar
- 4 eggs
- 1 tsp vanilla extract
- 2 3/4 cup sifted flour
- 1/4 cup sifted cocoa powder (optional)
- 1 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk (or mix 1 cup regular milk with 1 TBS vinegar and lemon juice and allow to sit for 10 minutes)
For the Coconut Pecan Frosting:
- 4 egg yolks
- 12 oz evaporated milk
- 1 1/2 tsp vanilla extract
- 1 1/2 cups white sugar
- 3/4 cup butter
- 7 oz sweetened coconut flakes
- 1 1/2 cups finely chopped pecans
For the Chocolate Buttercream:
- 1 1/2 cup butter (softened)
- 6-7 cups powdered sugar
- 3/4 cup cocoa powder
- 6-7 TBS heavy cream
- 2 tsp vanilla extract
- 1 dash salt
Instructions
For the German Chocolate Cake:
- Preheat the oven to 375 degrees.
- Chop Chocolate into bite sized pieces and set aside.
- Bring 1/2 cup of water to a boil in a small sauce pan. Remove from heat.
- Mix the chocolate pieces into the boiling hot water, stir until melted.
- In a large mixing bowl cream your butter.
- Slowly add in the sugar and stir till mixed.
- Add in the eggs one at a time, beating well after each egg is added.
- Stir in the vanilla extract and melted chocolate.
- In another bowl, mix together your flour, baking soda, and salt.
- Add half the flour mixture and half the buttermilk to the chocolate and egg mixture, alternating.
- Beat smooth after each addition.
- Line the bottom of three 8inch cake pans with parchment paper and spray with nonstick spray. (Can also bake in two 9inch cake pans)
- Pour cake batter evenly into the two or three prepared cake pans.
- Bake cakes in preheated oven for 25 to 35 minutes for 8 inch pans, until a toothpick comes out clean (a few crumbs are okay) (Bake for 30-40 minutes for 9 inch pans)
- Cool cakes in pans for about 10 minutes. Remove the cakes from the pans and finish cooling on racks.
For the Coconut Pecan Frosting:
- Beat egg yolks, evaporated milk and vanilla in a large saucepan until well blended.
- Add sugar and butter.
- Cook on medium heat about 15 minutes until thickened and golden brown. Stir constantly.
- Remove from heat.
- Add in the coconut and pecans and mix well.
- Cool until needed for the cake.
For the Chocolate Buttercream:
- In a large bowl cream your butter until smooth.
- Turn the mixer on low and add in 3 cups of powdered sugar and the cocoa powder. Beat until they're mixed well.
- Add in the vanilla extract and cream and salt and mix till smooth.
- Turn the mixer up to medium high speed and beat until it has gotten nice and fluffy.
To Assemble the Cake:
- Have your cake layers, coconut pecan frosting, and chocolate buttercream frosting out on the counter and ready to use.
- Cut off the tops of each cake layer as needed to make them flat.
- Place the first cake layer on a cake stand, or serving plate.
- Spread 1/3 of the coconut pecan filling over the top of the cake layer.
- Add the second layer of cake on top of the filling.
- Spread chocolate frosting over the sides of the cake.
- Use remaining chocolate frosting to pipe swirls around the top of the cake.
- Fill in the top center of the cake with the last part of the coconut pecan frosting.
- Slice and serve.
Nutrition
Calories: 657kcal | Carbohydrates: 79g | Protein: 6g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 131mg | Sodium: 419mg | Potassium: 227mg | Fiber: 3g | Sugar: 63g | Vitamin A: 901IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg