German Chocolate Cake

Homemade German Chocolate Cake

German chocolate cake, traditionally made with sweet baking chocolate, is known to be unapologetically decadent and indulgent. And German chocolate cake has been a highly requested cake recipe, so I’m thrilled to finally share it. So Get ready to indulge in the best homemade german chocolate cake recipe from scratch on the planet.

we also suggest another sweet chocolate cake: Twinkie chocolate cake. this is one of the best white cake recipe ideas, you can make this chocolate cake easy and effortlessly.

How to Make German Chocolate Cake?

To make German Chocolate Cake you'll need the following ingredients:

Ingredients

CAKE:

• Baker’s German Sweet Chocolate: 1 pkg. (4 oz)
• Water: ½ cup
• Flour: 2 cups
• Baking soda: 1 teaspoon
• Salt: ¼ teaspoon
•  Butter: 1 cup, softened (about 2 sticks)
•  Sugar: 2 cups
• Egg: 4 (separated)
• Vanilla: 1 teaspoon
• Buttermilk: 1 cup

COCONUT-PECAN FROSTING:

Egg yolks: 4

Evaporated milk: 1 can (about 12 ounces)

Vanilla: 1 to 1/2 teaspoons

 Sugar: 1 to 1/2 cups

 Butter: ¾ cup (about 1 to 1/2 sticks)

Coconut: 1 pkg. (about 7 ounces)

Chopped pecans: 1 to 1/2 cups

Instructions

Follow these directions to prepare this easy German Chocolate Cake:

preheat oven to 350 degrees and cover bottoms of 3 8″ or 9″ round cake pans with parchment paper, making sure to butter sides of pans.

Pick a large microwavable bowl and microwave in chocolate and water on high until almost melted, stirring after 1 minute until chocolate is completely melted.

Make sure to mix together flour, baking soda, and salt and set aside. In a large bowl on medium speed, beat butter and sugar in an electric mixer until light and fluffy.

Next add egg yolks, 1 at a time, beating well after each addition, and then blend in melted chocolate and the vanilla. You’ll want to add flour mixture alternately with the buttermilk, beating until well blended after each addition.

In a small bowl at high speed, beat egg whites with an electric mixer until stiff peaks form, and stir into the batter gently. Now please pour evenly into prepared pans.

You can then bake until the toothpick inserted in the centers comes out clean, it takes around 30 minutes. After that, run a small metal spatula around cake layers.

Once done, cool in pans for about 15 minutes, remove layers from the pans to wire racks. Immediately discard parchment paper, Cool cake layers completely.

Finally, make sure to spread coconut-pecan frosting between cake layers and onto the top of the cake.

COCONUT-PECAN FROSTING:

In a large saucepan, beat together egg yolks, milk, and vanilla with a wire whisk until well blended.

Afterward, add sugar and butter and cook on medium heat until thickened and golden brown, then remove from heat.

When finished, add coconut and nuts and mix well. Cool to desired consistency. This should make about 4-1/2 cups of frosting, enough to frost 3 cake layers or 36 cupcakes.

DONT HESITATE FOR ONE SECOND TO TRY THIS German Chocolate Cake, IT WILL ONE OF YOUR FAVORITES German Chocolate Cake RECIPES!!! Enjoy