Over the years, I have continued to bake this cake for special occasions and I have even started to experiment with new variations. One of my favorite variations is adding a layer of raspberry preserves between the cake and filling. It adds a sweet and tangy flavor that complements the cake perfectly.
In conclusion, German Chocolate Cake holds a special place in my heart and I hope to pass down the tradition of baking this cake to future generations. The rich, chocolate cake and the sweet, coconut pecan filling is a combination that cannot be beat. Whether you’re baking it for a special occasion or just for fun, German Chocolate Cake is a must-try. Thank you for joining me on this journey, and I hope you all have a great day!
Ingredients
1/2 cup of water
4 squares 1 ounce each of German sweet chocolate
Softened butter 1 cup
2 cups of white sugar
4 egg yolks
Vanilla extract 1 teaspoon
1 cup of buttermilk
Cake flour 2 and 1/2 cups
Baking soda 1 teaspoon
Salt 1/2 teaspoon
4 egg whites
1 cup of white sugar
Evaporated milk 1 cup
Butter 1/2 cup
3 beaten egg yolks
Flaked coconut 1 and 1/3 cups
Chopped pecans 1 cup
Vanilla extract 1 teaspoon
Shortening 1/2 teaspoon
1 square 1 ounce of semisweet chocolate
Instructions
Preheat the oven to 350°F (175°C) and grease and flour three 9-inch round pans.
Sift together 2 1/2 cups of cake flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt and set aside.
In a small saucepan, heat 1/2 cup of water and 4 ounces of German sweet chocolate until melted. Remove from heat and let cool.
In a large bowl, cream 1 cup of softened butter and 2 cups of white sugar until light and fluffy.
Beat in the 4 egg yolks one at a time, then add the melted chocolate mixture and 1 teaspoon of vanilla extract.
Beat in the flour mixture alternately with 1 cup of buttermilk, making sure to mix only until incorporated.
In a separate large glass or metal mixing bowl, beat 4 egg whites until stiff peaks form.
Fold 1/3 of the egg whites into the batter, then quickly fold in the remaining egg whites until no streaks remain.
Pour the batter evenly into the three 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 a wire rack.
For the filling:
In a saucepan, combine 1 cup of white sugar, 1 cup of evaporated milk, 1/2 cup of butter, and 3 beaten egg yolks.
Cook over low heat, stirring constantly, until thickened.
Remove from heat and stir in 1 1/3 cups of flaked coconut, 1 cup of chopped pecans, and 1 teaspoon of vanilla extract.
Let cool until thick enough to spread.
Spread the filling between the layers and on top of the cake.
In a small saucepan, melt 1/2 teaspoon of shortening and 1 square of semisweet chocolate. Stir until smooth, then drizzle down the sides of the cake.
