Traditional German Chocolate Cake is a decadent dessert that combines a rich chocolate base with a luscious coconut-pecan frosting. This classic recipe is perfect for special occasions and sure to impress with its layered elegance and timeless flavors.
Baker's German's Sweet Chocolate is the heart of this cake, providing a distinctive sweet chocolate flavor that sets this cake apart from others. Butter adds richness and moisture, making the cake tender and flavorful. Sugar sweetens the batter and helps create a light, airy texture. Eggs contribute structure and help the cake rise, with the yolks adding richness and the whites providing lift. Vanilla extract enhances all the flavors, adding a subtle depth.
Cake flour creates a delicate crumb, essential for the perfect texture. Baking soda acts as a leavening agent, ensuring the cake rises properly. Salt balances the sweetness and enhances the chocolate flavor. Buttermilk adds tanginess and moisture, working with the baking soda to help the cake rise.
For the frosting, evaporated milk contributes to its creamy consistency. Egg yolks thicken the frosting while adding richness. Coconut and pecans are the stars here, offering texture and a delightful, nutty-sweet finish.
This cake pairs beautifully with a scoop of vanilla bean ice cream for a touch of cold creaminess against the rich chocolate. Try serving with a glass of sweet Riesling wine to complement the cake's flavors, or a freshly brewed cup of Earl Grey tea for a sophisticated touch.
First, preheat your oven to 350°F and prepare your cake pans by greasing and flouring them. This ensures your cake will release easily once baked. In a small saucepan, melt the chocolate with boiling water over low heat, stirring until smooth. Let this cool while you prepare the rest.
Cream the butter and sugar together in a large mixing bowl until light and fluffy. This process usually takes about 5 minutes and is crucial for incorporating air into the batter. Add the egg yolks one at a time, beating well after each addition. Stir in the cooled chocolate and vanilla extract.
In another bowl, whisk together the cake flour, baking soda, and salt. Add this flour mixture to the chocolate mixture, alternating with the buttermilk, starting and ending with the flour. This helps to avoid overmixing, which can make the cake tough. In a separate, clean bowl, beat the egg whites until stiff peaks form. Gently fold these into the batter, being careful not to deflate them.
Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then remove them to a wire rack to cool completely.
For the frosting, combine evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan over medium heat. Stir constantly until the mixture thickens, which usually takes about 12 minutes. Remove from heat and stir in the flaked coconut and chopped pecans. Cool to room temperature before spreading between layers and over the top of the cake.
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