German Chocolate Cake

A rich, tender chocolate layer cake filled and topped with a decadent coconut-pecan custard frosting. Despite its name, the recipe originates from an American baker named Samuel German.

Ingredients

• Cake:
• 4 oz German’s sweet baking chocolate
• ½ cup water
• 1 cup butter
• 2 cups sugar
• 4 eggs, separated
• 1 tsp vanilla
• 2 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 cup buttermilk
• Coconut-Pecan Frosting:
• 1 cup evaporated milk
• 1 cup sugar
• 3 egg yolks
• ½ cup butter
• 1 tsp vanilla
• 1 ⅓ cups shredded coconut
• 1 cup chopped pecans

Directions

1. Preheat oven to 350°F (175°C) and grease three 8-inch cake pans.
2. Melt German sweet chocolate with water; let cool slightly.
3. Cream butter and sugar until light and fluffy.
4. Beat in egg yolks one at a time, then add melted chocolate and vanilla.
5. In another bowl, combine flour, baking soda, and salt.
6. Add dry ingredients to the chocolate mixture alternately with buttermilk.
7. Beat egg whites to stiff peaks and fold them gently into the batter.
8. Divide batter into pans and bake 30–35 minutes.
9. For the coconut-pecan frosting: cook evaporated milk, sugar, egg yolks, and butter over medium heat until thickened.
10. Stir in vanilla, shredded coconut, and chopped pecans.
11. Cool completely before frosting cake layers.
12. Assemble cake with frosting between layers and on top (traditionally not on the sides).