Homemade German Chocolate Cake, 1st Recipes Style (Print Version)

A from-scratch German chocolate layer cake with soft chocolate crumb and rich cooked coconut-pecan frosting.

# Ingredients:

For the cake layers

01 - 4 oz (113 g) German's sweet baking chocolate, chopped
02 - 1/2 cup (120 ml) boiling water
03 - 2 1/2 cups (285 g) cake flour, sifted before measuring
04 - 1 teaspoon baking soda
05 - 1/2 teaspoon fine salt
06 - 1 cup (226 g) unsalted butter, softened
07 - 2 cups (400 g) granulated sugar
08 - 4 large eggs, separated, room temperature
09 - 1 teaspoon vanilla extract
10 - 1 cup (240 ml) buttermilk, room temperature

For the coconut-pecan frosting

11 - 1 can (12 oz or 354 ml) evaporated milk
12 - 4 large egg yolks
13 - 1 1/3 cups (267 g) granulated sugar
14 - 3/4 cup (170 g) unsalted butter, cut into pieces
15 - 1/4 teaspoon fine salt
16 - 1 1/2 teaspoons vanilla extract
17 - 2 2/3 cups (200 g) sweetened shredded coconut
18 - 1 1/2 cups (170 g) chopped pecans, toasted and cooled

# Instructions:

01 - Heat the oven to 350 F. Grease three 8-inch round cake pans, line the bottoms with parchment paper, then lightly flour the sides.
02 - Place the chopped chocolate in a heatproof bowl. Add the boiling water and stir until smooth, then let it cool until barely warm.
03 - Whisk the cake flour, baking soda, and salt in a medium bowl so the leavening is evenly distributed.
04 - Beat the butter and sugar for 3-4 minutes, until lighter in color. Beat in the egg yolks one at a time, then mix in the cooled chocolate and vanilla. Add the flour mixture in three additions, alternating with the buttermilk, and mix on low just until combined.
05 - In a clean bowl, beat the egg whites until stiff peaks form. Fold them into the chocolate batter gently with a spatula, keeping as much air in the batter as possible.
06 - Divide the batter evenly among the pans and smooth the tops. Bake for 28-33 minutes, until a toothpick inserted in the center comes out clean. Cool in pans for 15 minutes, then turn out onto wire racks and cool completely.
07 - Whisk evaporated milk, egg yolks, sugar, butter, and salt in a heavy saucepan. Cook over medium heat for 10-14 minutes, stirring often, until thickened and golden. Remove from heat and stir in vanilla, coconut, and pecans. Cool until spreadable.
08 - Place one cooled layer on a serving plate and spread with frosting. Repeat with the second and third layers, finishing with frosting on top. Leave the sides bare or spread a thin coat if you prefer.

# Notes:

01 - Cool the cake layers completely before frosting.
02 - The frosting thickens as it cools, so do not spread it while hot.
03 - Best served at room temperature.

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