German Chocolate Cake
Servings
8–10 slices
Ingredients
For the Cake
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4 ounces (115 g) German sweet chocolate, chopped
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½ cup boiling water
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1 cup buttermilk, at room temperature
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2 cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon salt
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1 cup (2 sticks) unsalted butter, softened
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2 cups granulated sugar
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4 large eggs, separated
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1 teaspoon vanilla extract
For the Coconut–Pecan Frosting
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1 cup evaporated milk
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1 cup granulated sugar
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3 large egg yolks
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½ cup unsalted butter (1 stick)
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1 teaspoon vanilla extract
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1½ cups sweetened shredded coconut
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1 cup chopped pecans
Instructions
1. Prepare the Chocolate
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Place the chopped German chocolate in a small bowl.
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Pour boiling water over it and stir until smooth. Let cool slightly.
2. Make the Cake Batter
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Preheat oven to 350°F (175°C).
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Grease and flour three 8-inch round cake pans or line them with parchment paper.
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In a medium bowl, whisk together flour, baking soda, and salt.
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In a large mixing bowl, cream butter and sugar together until light and fluffy.
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Add egg yolks one at a time, beating well after each addition.
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Blend in the melted chocolate and vanilla.
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Alternate adding flour mixture and buttermilk to the chocolate mixture, beginning and ending with flour. Mix until smooth.
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In a separate bowl, beat egg whites until stiff peaks form; gently fold them into the batter.
3. Bake
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Divide the batter evenly among the pans.
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Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
4. Make the Coconut–Pecan Frosting
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In a medium saucepan, whisk together evaporated milk, sugar, egg yolks, and butter.
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Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes).
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Remove from heat and stir in vanilla, coconut, and pecans.
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Let cool to a spreadable consistency (it will thicken as it cools).
5. Assemble
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Place one cake layer on a serving plate and spread with a generous layer of frosting.
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Repeat with the second and third layers, finishing with frosting on top.
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Leave the sides bare or lightly frost them if desired.
Serving
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Slice with a warm knife for clean cuts.
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Serve at room temperature for the best texture and flavor.
Storage
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Store covered at room temperature for up to 2 days or refrigerated for up to 5 days.
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Bring to room temperature before serving.
Would you like me to include a small-batch version (for just one or two slices) or a cupcake version of this cake?
