German Sweet Chocolate Cake
 
 
Author:
Recipe type: Cake
Ingredients
  • 4 ounces German sweet chocolate
  • 1/2 cup boiling water
  • 1 cup unsalted butter, softened
  • 2 cups white sugar
  • 4 eggs, separated
  • 1 teaspoon vanilla extract
  • 2 1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 4 egg yolks
  • 12 ounces evaporated milk
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups white sugar
  • 3/4 cup unsalted butter, cut into chunks
  • 7 ounces sweetened, flake coconut
  • 1 1/2 cups chopped pecans
Instructions
  1. To make the cake: Preheat oven to 350 degrees. Grease and flour three 8 or 9 inch cake pans. The recipe called for lining the bottoms of the cake pans with wax or parchment paper, but I didn’t do that. I just greased it REALLY well! To be safe, you may want to use the parchment paper.
  2. Break the chocolate into small pieces and add to the boiling water to melt. You can also microwave the water and chocolate together for about 1 1/2 minutes, if you prefer. I was trying to do it old school! Once smooth and melted, put into the fridge to cool.
  3. Sift together the cake flour, baking soda, and salt. Set aside.
  4. Cream together the butter and sugar until fluffy, about 2-3 minutes on medium. Add the egg yolks, one at a time, beating well after each addition (save those egg whites – we’ll use them later!). Stir in the cooled chocolate mixture and the vanilla extract. Alternate adding the flour mixture and the buttermilk; beat until smooth.
  5. In a medium bowl, beat the egg whites until stiff peaks form. Fold the egg whites into the batter.
  6. Bake for about 30-35 minutes, or until knife inserted into the center of a cake comes out clean. Cool for 15 minutes before inverting into wire racks to cool completely.
  7. To make the frosting: Whisk together the egg yolks, milk, vanilla extract, butter, and sugar into a large pot. Cook over medium heat for 12-16 minutes, or until a light golden brown and thickened.
  8. Remove from heat and add the coconut and pecans. Stir well.
  9. Cool before frosting cake. Frosting will thicken while cooling.
Recipe by Not Your Momma’s Cookie at https://notyourmommascookie.com/2012/09/german-sweet-chocolate-cake/