German chocolate cake

German chocolate cake

Ingredients :

For the frosting :

1 1/2 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
4 large egg yolks
1 (12 oz.) can evaporated milk
1 1/2 tsp. vanilla extract
2 cups roughly chopped pecans
17 oz. (about 6 cups) sweetened shredded coconut

For the cake :

4 oz. German’s Sweet Chocolate (or semi-sweet chocolate), chopped
2 oz. unsweetened chocolate, chopped
2 cups flour
1 tsp. baking soda
1/4 tsp. kosher salt
1 1/2 cups sugar
1 cup (2 sticks) unsalted butter, softened
4 large egg yolks
1 tsp. vanilla extract
1/2 cup boiling water
1 cup buttermilk, shaken
4 large egg whites

For the simple syrup mixture (for brushing on the cake later on) :

1/2 cup sugar
1/2 cup water
1 tbsp. brewed coffee 

Instructions :

To make the topping, mix the sugar, butter, egg yolks, and concentrate in a very 2-qt. cooking pan over medium heat. rouse a simmer and cook till the mixture is thick, concerning twelve minutes. Strain through a sieve into a medium bowl. Stir within the vanilla, followed by the pecans and coconut. enable the topping return to temperature. cowl and refrigerate till able to use.

Preheat the kitchen appliance to 350 degrees F. Grease 3 9-inch spherical cake pans with butter and line the bottoms with parchment circles. Grease the parchment and put aside. mix the chocolates in a very little bowl and pour within the boiling water. Let the chocolate and water sit for one minute before stirring till sleek. Set aside. in a very medium size bowl, whisk along the flour, bicarbonate of soda, and salt and put aside.


In a standing or hand-held mixer, cream one 1/4 cups sugar and therefore the butter till lightweight and flossy, concerning two minutes. Add the egg yolks one at a time, permitting them to be fulling incorporated before adding following. Add the chocolate mixture and vanilla and beat till sleek. On low speed, operating in thirds, alternately add the flour mixture and milk till simply combined. Set the batter aside.

In a medium size bowl, whip the egg whites to soft peaks. Add the remaining 1/4 cup sugar and still whip to firm peaks. employing a rubber spatula, fold the egg whites into the batter till simply combined. equally divide the batter between the 3 pans and sleek the surface. Bake till cakes square measure set, twenty five to half-hour. Let the cakes cool in their pans for ten to fifteen minutes before inverting onto drying racks to cool down utterly.

Meanwhile, to create the straightforward sweetening mixture, mix the sugar and water in a very little cooking pan. Simmer over medium heat till the sugar is totally dissolved. take away from heat and stir within the occasional. put aside to cool down.

Remove the topping from the icebox and permit to come back to temperature. Brush the highest and sides of every cake with the straightforward sweetening mixture. Frost the highest of every cake and assemble, going away the perimeters blank. Wrap the perimeters of the cake in a very sheet of paper (to keep from drying out) and tape to carry in situ. The cake can keep at temperature for many days. take away the paper before slicing and serving.

Serves 14 to 16