If you are anything like me, then you are a fan of German chocolate cake. A great cake is a rare find. With so many recipes online, it’s hard to find the one, but that is when I landed on this. For the perfect texture, a chocolate cake has to have a rich chocolate taste and be melt in your mouth moist. That is what you will get from this recipe. It takes time to make, but it’s incredibly rewarding.
Ingredients
1 4-ounce package bakers German sweet chocolate
½ cup water
2 cups all-purpose flour, sifted, then measured
1 teaspoon baking soda
¼ teaspoon salt
1 cup softened butter
2 Cups sugar
4 yolks from large eggs, room temperature (Keep whites)
1 teaspoon extract, vanilla
1 cup buttermilk
4 beaten egg whites until peaks are stiff
Coconut frosting, filling with Pecans:
1 can unsweetened, non condensed evaporated milk (12 ounces)
1.5 cups sugar
¾ cups melted butter (1 ½ sticks)
4 large egg yolks, slightly beaten
1.5 teaspoons extract, vanilla
7 once’s baker coconut flakes, preferably angel
1.5 cups pecans, broken
Directions:
First, prep a 9x 13 or a 10 x 16 baking pan with grease add flower on top to prevent sticking. For a thinner cake, use a larger pan. For a layered cake, use 3 9” pans frosting cement layers together. Heat oven to 350° Fahrenheit
Ready 2 cups of flour by sifting, then measuring again. Add baking soda, salt. Leave that mixture alone. Add chocolate to water then stick them in the microwave until the chocolate melts. Stir well. Time varies with each microwave.
Separate eggs then beat the whites until they show peaks that stay
Beat the butter together with sugar using a mixer. Mix in yolks one at a time
Slowly stir in melted butter and chocolate together. Make sure to scrape the batter of the sides of the bowl. While mixing, combine with vanilla.
Alternate buttermilk, flour mixture, Flour mixture needs to start and finish the alternations. Only mix by hand here. Once done, use the mixer for 10 or no more than 20 seconds.
Add egg whites to the mixture by folding them into it. Use the pans you set aside to pour the batter in. It takes about 30 to 40 minutes to cook all the way through. Don’t forget to check it with a toothpick before taking it out of the oven
Frosting:
Use a saucepan to melt butter. Add all, exclude pecans, coconut. Cook for about 12 minutes or until thickened, on medium heat. Stir constantly. Once off the heat, stir in the remaining two ingredients. Make sure to Pour frosting over the cake warm. It helps enhance the flavor.
For the 9” pans, let the frosting cool to thicken first.
Recipe Credit: Elaine Bovender
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