Classic German Chocolate Cake
Do you know that German chocolate cake actually isn’t German in any respect? It’s truly an American cake that baker Sam German got here up with in 1852. (See? Final identify: German. Therefore, German Chocolate Cake.) He created it after growing German’s candy chocolate, and we’re certain glad he did.
The cake is generally comprised of a scrumptious chocolate cake base, however the true showstopper is the coconut pecan frosting. A little bit bit chewy, slightly bit crunchy, and rather a lot candy, that frosting is what makes this cake distinctive. All put collectively, it’s completely scrumptious and decadent and excellent for these particular events once you actually wish to pull out all of the stops.
Whereas it’s not fairly as fast as a one-bowl cake or a sheet cake, there are many events the place slightly further effort is warranted and for these occasions, this cake is simply the factor you want. The moist and chewy crumb mixed with that signature frosting is totally heavenly. It’s a certainly one of a form, a cake like no different. And we completely adore it.
German Chocolate Cake
1 hour to organize serves 10-12
INGREDIENTS
For the cake:
4 oz. German candy chocolate, chopped
2 1/3 cups cake flour
2 cups sugar
1 cup buttermilk
1 cup (2 sticks) unsalted butter
2/3 cup espresso or water
2/3 cup unsweetened cocoa powder
4 giant eggs, room temperature, separated
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
For the frosting:
1 3/4 cups flaked coconut (sweetened or unsweetened)
1 1/4 cups sugar
1 1/4 cups evaporated milk
1 cup pecans, chopped
3/4 cup (1 1/2 sticks) unsalted butter
4 egg yolks, crushed
1 teaspoon vanilla extract
1 pinch salt
PREPARATION
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