German Sweet Chocolate Cake
January 20, 2012
"I have been making this cake for years. This cake is a decadent dessert. It is very light, moist and sweet with a delicious coconut pecan icing. Making this dessert does take quite a bit of time, but totally worth it. I generally make German Chocolate Cake a two layer cake instead of 3 because it has a tender crumb and can be fragile when cutting. And having nuts and coconut in between the layers can be challenging without ripping it apart. If you chill the cake thoroughly and cut it with a serrated knife using a sawing motion, or use an electric knife, the cake will slice nicely. I also ice the whole cake because I find most people like a complete iced cake. I know I do! :) The icing will not slide off the cake if it has been cooked and cooled properly. This cake freezes well. Prep time does not include cooling the cake or making the frosting. Also, baking time will need to be adjusted if you are using different sizes, or darker color pans."
- COCONUT-PECAN FROSTING
- Serving Size: 1 (165.4 g)
- Calories 649.1
- Total Fat - 39.8 g
- Saturated Fat - 21.5 g
- Cholesterol - 71.2 mg
- Sodium - 404.5 mg
- Total Carbohydrate - 71.6 g
- Dietary Fiber - 4.3 g
- Sugars - 46.7 g
- Protein - 6.3 g
- Calcium - 72.3 mg
- Iron - 1.8 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Heat the oven to 350 degrees.
Line the bottoms of either 2 or 3, 8 or 9-inch round cake pans with parchment paper. Do not grease the sides of the pans.
In a small microwave safe bowl, heat/soften the sweet chocolate on low power; stirring often. Pour the warm milk over the chocolate; stirring until chocolate is melted and combined with the milk. Set aside to cool completely.
In a bowl, sift together the flour, salt, and baking soda; set aside.
In another bowl, using the wire beater on the mixer beat the egg whites until very stiff, set aside.
In another large mixing bowl, cream the butter and sugar until light and fluffy. Add the egg yolks; mix well.
On low speed, add the cooled melted chocolate and vanilla and mix until well blended, scraping down sides of the bowl.
Add in the flour mixture alternately with buttermilk, beating after each addition and scraping down the sides of the bowl. Mix until batter is smooth.
Fold in the beaten egg whites into the batter until no white clumps can be seen. Divide batter into pans evenly.
Bake layers for 30-40 minutes. Test for doneness with a toothpick.
Remove from oven and cool layer pans on a rack for 10 minutes.
Very carefully, run a knife around the edges of each pan. Remove cake from pans onto a wire rack. Peel off the parchment paper. Cool completely! Frost with coconut pecan icing.
In a 3 quart saucepan, using a whisk beat the egg yolks and the cold cream until smooth and combined.
Add the sugar, butter, and vanilla to the egg-cream mixture in the pan. Turn heat on medium and cook and stir constantly over medium heat until thick, which takes about 15 minutes.
Remove from heat and stir in the coconut and pecans. Cool completely.
Tip: After the icing has cooked, I have a 5 quart stock pot set aside that has been filled half way full with ice. I set the saucepan of frosting on top of the ice. I stir the icing for 5-8 minutes until the icing gets thick and cold.
No special items needed.