Try this German Chocolate Cake recipe, or contribute your own.
- 2 cups sugar
- 1/4 tsp salt
- 4 egg yolks
- 1 tsp vanilla
- 1 tsp baking soda
- 1 1/2 c sugar
- 1 can (12 oz) evaporated milk
- 1/2 c water
- 1 1/2 tsp vanilla
- 3/4 c butter
- 1 c butter softened
- 1 pkg (4 oz) baker's german sweet chocolate
- 4 eggs, separated
- 2 c gf flour
- 1 c buttermilk
- 1 pk (7 oz) coconut flakes
- 1 1/2 c chopped pecans
- Carbohydrate 72.7069071319018 g
- Cholesterol 2289.71384127946 mg
- Fat 669.928856123472 g
- Fiber 15.7004173036383 g
- Protein 62.3687303038024 g
- Saturated Fat 354.225852819843 g
- Serving Size 1 1 recipe (2074g)
- Sodium 199592.188831298 mg
- Sugar 57.0064898282635 g
- Trans Fat 43.1124090996597 g
- Calories 6405 calories
Step-by-step
- HEAT oven to 350°F.
- COVER bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
- BEAT egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
- ADD egg whites; stir gently until well blended. Pour into prepared pans.
- BAKE 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.
- BEAT egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.
- ADD coconut and nuts; mix well. Cool to desired spreading consistency.
Heating the evaporated milk, egg yolks, sugar, and butter together over medium heat requires constant stirring for 12 minutes to denature the egg proteins and caramelize the sugars without curdling the dairy, resulting in a thick custard that holds its shape against the heavy layers of coconut and pecans. Understanding the underlying chemistry ensures structural integrity throughout the baking and frosting process.
- Melt the German sweet chocolate and water in a microwaveable bowl on high for 1.5 to 2 minutes, stirring midway to distribute heat evenly and prevent scorching the delicate cocoa solids.
- Beat the egg whites separately until stiff peaks form, trapping air bubbles that provide essential lift when gently folded into the batter alongside the baking soda.
- Bake the three nine-inch round pans at 350 degrees Fahrenheit for precisely 30 minutes, checking for doneness when a toothpick inserted into the center emerges clean.
- Run a small spatula immediately around the edges of the cakes upon removal from the oven, then let them cool in the pans for 15 minutes before transferring to wire racks to prevent sticking and tearing.
- Cook the stovetop custard until it achieves a golden brown hue and thickens sufficiently, stirring continuously to manage the heat transfer from the pan bottom.
Common pitfalls involve rushing the stovetop custard, which leads to scrambled eggs, or failing to whip the egg whites to stiff peaks, resulting in a dense crumb. Patience during the thermal reduction of the milk and sugar mixture guarantees the characteristic rich texture.
