We’ve made the Classic German Chocolate Cake, and we’ve taken it up a notch with the addition of a Chocolate Buttercream Frosting. We’ll share how to make it both ways. A deliciously light and moist cake for any lover of Chocolate.
Ingredients For The Cake:
1 pkg. Baker’s German Sweet Chocolate (4oz)
1/2 cup boiling water
2–1/2 cups Swan’s Down Cake Flour, sifted
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 cup Butter
2 cups Sugar
4 Egg Yolks
1 teaspoon Vanilla Flavoring
1 cup Buttermilk
4 Egg Whites
Ingredients for the Filling:
1 cup Evaporated Milk
1 cup Sugar
3 Egg yolks, slightly beaten
1/2 cup Butter
1–1/3 cups Baker’s Angel Flake Coconut, sweetened
1 cup Pecans, chopped
Instructions for the Cake:
Sift and measure out the cake flour.
Add baking soda.
Add Salt. Whisk dry ingredients together. Set aside.
Place butter and sugar in large mixing bowl.
Cream butter and sugar together until light and fluffy.
Chop the chocolate bar.
Add chopped chocolate to boiling water. Stir until chocolate melts. Let cool.
Add egg yolks to butter and sugar mixture, one at a time, beating lightly after each addition.
Add chocolate. Mix lightly to combine.
Add flour mixture, alternating with buttermilk, beating after each addition until smooth.
Beat egg whites until they form stiff peaks.
Add 1/4th of the egg whites to batter, mix in well.
Fold remaining egg whites into the batter.
Grease and flour 3 – 9inch baking pans. Line with parchment paper.
Divide batter between the three pans.
Bake at 350F degrees for 30-35 minutes or until done. Test with toothpick.
Place on wire rack. Let cool 10 minutes. Remove layers from pans.
Remove parchment paper. Let layers cool completely before adding frosting.
Instructions for the Coconut-Pecan Filling and Frosting
Place pecans in a single layer on lightly oiled baking sheet.
Bake at 350F degrees for 5 minutes. Let cool. Chop.
Place the sugar in a medium size sauce pot.
Add lightly beaten egg yolks.
Cook over Medium heat, stirring constantly until mixture thickens. About 10 minutes.
Remove from heat.
Add chopped pecans.
Add coconut. Stir well to combine.
Cool until spreading consistency is reached, stirring occasionally.
Spread filling/frosting between layers and on top.
This makes enough frosting/filling for the layers and the top of the cake. Double the batch of Coconut-Pecan Filling if you’d prefer to cover the outside of the cake. Or, see our separate recipe for making Chocolate Buttercream Frosting if you’d like to add that.
Keywords: German Chocolate Cake, Baker's German's Sweet Chocolate, chocolate bar, coconut pecan filling, coconut pecan frosting, chocolate buttercream frosting