German Chocolate Cake
German chocolate cake, contrary to its name, is in fact an American classic. Made up of layers of richly decadent chocolate cake and covered in a sticky, sweet coconut-pecan custard, this cake is a true indulgence. Chewy coconut and crunchy pecans lend incredible texture while the golden caramelized custard and delicate chocolate flavor of the cake meld together to create a perfectly balanced bite.
German Chocolate Cake
Makes 1 (8-inch) cake
Ingredients
1 cup (227 grams) unsalted butter, softened1 cup (200 grams) granulated sugar1 cup (220 grams) firmly packed light brown sugar4 large eggs (200 grams), room temperature1 teaspoon (4 grams) vanilla extract2½ cups (313 grams) all-purpose flour¼ cup (21 grams) unsweetened cocoa powder½ teaspoon (2.5 grams) baking powder½ teaspoon (2.5 grams) baking soda½ teaspoon (1.5 grams) kosher salt1½ cups (360 grams) whole buttermilk8 ounces (226 grams) 48% cacao sweet baking chocolate*, melted and cooledCoconut-Pecan Frosting (recipe follows)
Instructions
Preheat oven to 350°F (180°C). Spray 3 (8-inch) round cake pans with baking spray with flour.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in melted chocolate until combined. Divide batter among prepared pans (about 2 cups or 570 grams each), smoothing tops with an offset spatula.
Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
Place 1 cooled cake layer on a cake plate. Spread 2 cups (498 grams) Coconut-Pecan Frosting on top. Top with second cake layer, and spread 2 cups (498 grams) frosting on top. Top with remaining cake layer, and spread remaining Coconut-Pecan Frosting on top and sides of cake.
Notes
*We used Baker’s German’s Sweet Chocolate.
Coconut-Pecan Frosting
Makes 9 cups
Ingredients
3 cups (600 grams) granulated sugar3 cups (720 grams) evaporated milk1½ cups (340 grams) unsalted butter, room temperature9 large egg yolks (167 grams), room temperature¾ teaspoon (2.25 grams) kosher salt4½ cups (540 grams) packed sweetened flaked coconut3 cups (339 grams) chopped toasted pecans1½ tablespoons (19.5 grams) vanilla extract
Instructions
In a medium saucepan, whisk together sugar, evaporated milk, butter, egg yolks, and salt until smooth. Cook over medium heat, whisking frequently, until thickened and mixture coats the back of a spoon, 25 to 30 minutes.
Remove mixture from heat, and stir in coconut, pecans, and vanilla. Cover and refrigerate until cooled.
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