This recipe will become a quick family favorite! I personally do not use the chocolate frosting on the sides. I smear all the coco-nutty goodness all over the cake. Mmmm….LAWD is it good! I’ve made this cake for birthdays and just because. It is really good and it’s light and fluffy.
What you need:
- 4 ounces baker’s chocolate (recommend: Baker’s German Sweet Chocolate)
- 1/2 cup water
- 2 cups cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 pound unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 4 eggs, separated
- 1 cup buttermilk
- Filling, recipe follows or whatever you prefer
- Favorite chocolate frosting, for the sides
Preheat the oven to 350 degrees F.
In the bowl of a stand mixer, cream together the butter, vanilla extract, granulated sugar and brown sugar until light and fluffy. Scrape down the sides of the bowl. Add egg yolks 1 at a time, beating well after each addition. Blend in the melted chocolate. Add the flour mixture and buttermilk, alternating, until just combined.
Add the egg whites to a small bowl and beat with an egg beater until stiff peaks form. Gently fold the whites into the batter until well incorporated.
Pour the batter evenly into 2 (9-inch) cake pans or 2 (12 capacity) cupcake tins. Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes for the larger cakes and 15 to 20 for the cupcakes. Remove from the oven to a cooling rack and allow to cool completely before filling and frosting.
To Assemble the German Chocolate Cake:
Put a cake layer on top of a serving plate and top with a generous layer of the caramel/pecan filling. Cover the frosting with another cake layer of and spread with the frosting. Top with the final layer and frost. (S/N: If you want a flat top, invert the second layer so that the bottom is on top and use the coconut topping as glue to hold it. Or you can take a cake knife and slice the top of the cake and then invert it.)
Spread dark chocolate frosting (secret recipe), or your favorite chocolate frosting around the outside of the entire cake. Cut into wedges and serve.
Coconut Pecan Filling:
- 1 1/2 cups evaporated milk
- 5 egg yolks, slightly beaten
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 1 cup butter
- 2 1/2 cups flaked coconut
- 2 cups toasted pecans
Combine the evaporated milk, slightly beaten egg yolks, granulated sugar, brown sugar, vanilla and butter in a large saucepan or heavy pot over low heat. When the butter melts raise the heat to medium, stirring constantly. The mixture will thicken after 10 to 12 minutes. Remove from the heat. Add the coconut and pecans and cool before frosting the cakes.