GERMAN CHOCOLATE CAKE
Ingredients:
For the Chocolate Cake:
1 cup (2 sticks) unsalted butter (softened)
2 cups granulated sugar
4 large eggs (separated)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 cup boiling water
For the Coconut-Pecan Frosting:
1 cup evaporated milk
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter
3 large egg yolks (beaten)
1 teaspoon vanilla extract
1 1/2 cups sweetened shredded coconut
1 cup chopped pecans
For the Chocolate Frosting (optional):
1/2 cup (1 stick) unsalted butter (softened)
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Instructions:
Preheat the oven:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Make the chocolate cake batter:
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the egg yolks one at a time, mixing well after each addition, and then stir in the vanilla extract.
In another bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Carefully stir in the boiling water until the batter is smooth. (The batter will be thin.)
Bake the cakes:
Divide the batter evenly among the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
Make the coconut-pecan frosting:
In a medium saucepan over medium heat, combine the evaporated milk, sugar, butter, and beaten egg yolks. Cook while stirring constantly until the mixture thickens (about 10 minutes).
Remove from heat and stir in the vanilla extract, coconut, and pecans. Let it cool while the cakes finish cooling.
Make the chocolate frosting (optional):
In a mixing bowl, beat the butter until creamy. Gradually add the cocoa powder and powdered sugar, alternating with the milk. Mix until smooth and creamy, then stir in the vanilla extract.
Assemble the cake:
Once the cakes are completely cool, place one layer on a serving platter. Spread a generous amount of the coconut-pecan frosting on top. Place the second layer on top and repeat the frosting. Place the third layer on top and frost the top and sides with the optional chocolate frosting or leave it as is with just the coconut-pecan frosting.
Serve:
Slice and enjoy your delicious German Chocolate Cake!