GERMAN CHOCOLATE CAKE

German Chocolate Cake

Course Dessert
Cuisine American, german
Servings 4

Ingredients
  

  • 1/2 cup water
  • 4 1 ounce squares German
  • sweet chocolate
  • 1 cup butter softened
  • 2 cups white sugar
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 egg whites
  • 1 cup white sugar
  • 1 cup evaporated milk
  • 1/2 cup butter
  • 3 egg yolks beaten
  • 1 1/3 cups flaked coconut
  • 1 cup chopped pecans
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon shortening
  • 1 1 ounce square semisweet
  • chocolate

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3
  • – 9 inch round pans. Sift together the flour, baking soda, and salt.
  • Set aside. In a small saucepan, heat water and 4 ounces chocolate
  • until melted. Remove from heat and allow to cool.
  • In a large bowl, cream 1 cup butter and 2 cups sugar until light and
  • fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
  • In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
  • Pour into 3 – 9-inch pans Bake in the preheated oven for 30
  • minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn
  • out onto wire rack.
  • To make the filling: In a saucepan combine 1 cup sugar,
  • evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans, and vanilla. Cool until thick enough to spread.
  • Spread filling between layers and on top of the cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.
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2 Comments

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