The Perfect German Chocolate Cake
My mom made this for me on my 35th birthday! www.johannawrites.com
Total Steps
14
Ingredients
23
Tools Needed
13
Ingredients
- 0 For Cake:
- 4 oz <a href="/ZH7NH5C5">semi-sweet chocolate,</a> chopped
- 2.25 cup cake <a href="/4YMSSPXL">flour</a>
- 0.75 cup <a href="/CJX4HJM7">unsweetened cocoa powder </a>(Dutch processed)
- 1.5 <a href="/ZL853RCX">teas.</a> <a href="/J2KTPXCW">baking powder</a>
- 0.5 <a href="/ZL853RCX">teas.</a> <a href="/DFZK36N8">baking soda</a>
- 0.5 tea <a href="/XBPNFKYS">salt</a>
- 1 cup <a href="/XQ264Y26">hot coffee </a>or <a href="/JXYQK7RZ">boiling water</a>
- 1 cup <a href="/HVVNVKXB">buttermilk </a>(you can substitute by adding a tablespoon of <a href="/35Q56YY8">white vinegar </a>to one cu
- 1.25 cup (280 g) <a href="/WDBZPYYF">unsalted butter,</a> room temperature
- 2.25 cup <a href="/GHZ654L7">sugar</a>
- 5 large <a href="/2PVT278D">eggs</a>
- 1.5 <a href="/ZL853RCX">teas </a><a href="/SZC3QLP7">vanilla extract</a>
- 0 For Frosting:
- 4 <a href="/RLJKG6JT">egg yolks</a>
- 1 can (12 oz) <a href="/7CSCT3PY">evaporated milk</a>
- 1 cup <a href="/GHZ654L7">sugar</a>
- 0.25 cup packed <a href="/GHZ654L7">brown sugar</a>
- 6 tablespoon <a href="/WDBZPYYF">unsalted butter,</a> cut into small pieces
- 0.25 teaspoon <a href="/XBPNFKYS">salt</a>
- 2 tea <a href="/SZC3QLP7">vanilla extract</a>
- 2.333329916000366 cup sweetened <a href="/867GTQD7">shredded coconut</a>
- 1 cup finely chopped <a href="/8P4DN8PR">pecans,</a> toasted first on a baking sheet in 350 dgree oven until fragrant and brown (about
Instructions
Step 1
For the Cake:
Step 2
<a href="/H3S4YV46">Preheat oven </a>to 350 degrees. Grease and flour three 8" cake tins (or if you want your cake to have only two layers, you <a href="/TPWNYF5L">can </a>use the extra batter to make cupcakes).
Step 3
<a href="/64W3NS5R">Melt </a>the chocolate (in a double boiler or in the <a href="/7KR3LCHD">microwave)</a> and let <a href="/GZFHJC5K">cool </a>to room temperature.
Step 4
In a <a href="/WRFN6T6X">separate </a>bowl, <a href="/7S3QCKWK">mix </a>the flour, cocoa powder, <a href="/HF7TLMS7">baking powder,</a> <a href="/RNT367Z2">baking </a>soda and <a href="/DPSVTKVY">salt.</a> Set aside.
Step 5
In a small bowl, combine the hot water (or coffee) and buttermilk.
Step 6
In a large bowl, <a href="/3CYMY2D7">beat </a>butter until creamy. Add the sugar and continue to <a href="/3CYMY2D7">beat </a>until fluffy. Scrape down the sides of the bowl and <a href="/3CYMY2D7">beat </a>in eggs one at a time. <a href="/3CYMY2D7">Beat </a>in the vanilla.
Step 7
Add the buttermilk mixture and the flour mixture alternatively to the butter mixture. <a href="/3CYMY2D7">Beat </a>only until the ingredients are incorporated.
Step 8
<a href="/8M4FMXQ6">Fold </a>in <a href="/64W3NS5R">melted </a>chocolate.
Step 9
Divide the batter evenly amongst your pans and <a href="/RNT367Z2">bake </a>for 30-35 minutes or until a toothpick inserted in the middle of each cake comes out clean. Place pans on a wire rack to c<a href="/GZFHJC5K">ool f</a>or about 20 minutes before removing cakes from pans by inverting. Wait until the cakes are completely c<a href="/GZFHJC5K">ool b</a>efore you frost them.
Step 10
For the <a href="/RP8LCDPZ">Frosting:</a>
Step 11
<a href="/GV3SK283">Whisk </a>egg yolks in a medium saucepan, gradually <a href="/GV3SK283">whisk </a>in evaporated milk.
Step 12
Add the sugars, butter and <a href="/DPSVTKVY">salt </a>and then cook over med-high <a href="/XZFHRHHF">heat,</a> <a href="/GV3SK283">whisking </a>contantly until mixture is <a href="/W7VKDJHH">boiling,</a> frothy and slighly <a href="/LXP6HLBF">thickened </a>(about 6 minutes).
Step 13
Transfer mixture to a bowl, <a href="/GV3SK283">whisk </a>in vanilla and then <a href="/DRM2WPZ4">stir </a>in coconut. Cover with plastic <a href="/X75YQJ6B">wrap </a>and refridgerate until <a href="/GZFHJC5K">cool </a>(at least 2 hours and up to 3 days).
Step 14
Just before assembling cake, <a href="/DRM2WPZ4">stir </a>in the pecans.