German Delight Chocolate Cake

Description

Delve into the world of delightful desserts with this German Delight Chocolate Cake. A blend of rich chocolate layers and a unique coconut-pecan frosting makes this cake a show-stopper for any occasion. Each bite delivers a sumptuous mixture of sweet and slightly nutty flavors, designed to satisfy your sweet tooth and wow your guests.

Ingredients

• 1/2 cup boiling water
• 4 oz German chocolate, chopped
• 2 cups sugar
• 1 cup butter, softened
• 4 eggs, separated
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• For the frosting:
• 1 cup evaporated milk
• 1 cup sugar
• 3 egg yolks
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 1 1/3 cups flaked coconut
• 1 cup chopped pecans

Step-by-step Directions

1. Prepare the Cake Pans

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch cake pans to prevent sticking.

2. Melt the Chocolate

Pour boiling water over the chopped German chocolate in a bowl and stir until completely melted. Set aside to cool.

3. Cream Butter and Sugar

In a large bowl, cream together 1 cup of sugar and 1 cup of softened butter until the mixture becomes fluffy.

4. Add Egg Yolks and Vanilla

Add egg yolks one at a time to the creamed sugar and butter, beating well after each addition. Mix in 1 teaspoon of vanilla extract and the cooled melted chocolate.

5. Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt.

6. Alternate Dry and Wet Ingredients

Alternately mix the dry ingredients and buttermilk into the creamed mixture, starting and ending with the flour mixture.

7. Prepare Egg Whites

Beat the egg whites to stiff peaks and gently fold them into the batter to keep the mixture airy.

8. Bake

Divide the batter evenly among the prepared pans and bake for about 30 minutes. Let the cakes cool in pans for 10 minutes before transferring to wire racks to cool completely.

9. Make the Frosting

For the frosting, mix evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan and cook until thickened. Stir in coconut and pecans and cool to a spreadable consistency.

10. Assemble the Cake

Layer the cakes with the coconut-pecan frosting in between each layer, on top, and around the sides of the cake.

Servings & Preparation Time

This recipe yields 12 servings. Total preparation time including baking and cooling is approximately 2.5 hours.

Tips for Storage & Reheating

• Store the cake in an airtight container to keep it fresh. It can be stored at room temperature for up to 3 days or refrigerated for up to a week.
• For longer storage, freeze the cake without the frosting for up to two months. Thaw and frost before serving.

Conclusion

The German Delight Chocolate Cake offers a perfect balance between the rich, velvety chocolate and the crunchy nuttiness of pecans, all wrapped up in a sweet coconut frosting. Ideal for special occasions or as a decadent treat, this cake will transport your senses to a world of exquisite indulgence. Whether you’re a seasoned baker or a novice, this recipe ensures you can create a stunning dessert that’s as pleasing to the eye as it is to the palate.

German Delight Chocolate Cake

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• Author: Dulcia
• Total Time: 2.5 hours
• Yield: 12 servings 1x

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Description

Delve into the world of delightful desserts with this German Delight Chocolate Cake. A blend of rich chocolate layers and a unique coconut-pecan frosting makes this cake a show-stopper for any occasion. Each bite delivers a sumptuous mixture of sweet and slightly nutty flavors, designed to satisfy your sweet tooth and wow your guests.

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Ingredients

Scale 1x2x3x

• 1/2 cup boiling water
• 4 oz German chocolate, chopped
• 2 cups sugar
• 1 cup butter, softened
• 4 eggs, separated
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 cup evaporated milk
• 1 cup sugar
• 3 egg yolks
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 1 1/3 cups flaked coconut
• 1 cup chopped pecans

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Instructions

1. Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch cake pans to prevent sticking.
2. Melt the Chocolate: Pour boiling water over the chopped German chocolate in a bowl and stir until completely melted. Set aside to cool.
3. Cream Butter and Sugar: In a large bowl, cream together 1 cup of sugar and 1 cup of softened butter until the mixture becomes fluffy.
4. Add Egg Yolks and Vanilla: Add egg yolks one at a time to the creamed sugar and butter, beating well after each addition. Mix in 1 teaspoon of vanilla extract and the cooled melted chocolate.
5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
6. Alternate Dry and Wet Ingredients: Alternately mix the dry ingredients and buttermilk into the creamed mixture, starting and ending with the flour mixture.
7. Prepare Egg Whites: Beat the egg whites to stiff peaks and gently fold them into the batter to keep the mixture airy.
8. Bake: Divide the batter evenly among the prepared pans and bake for about 30 minutes. Let the cakes cool in pans for 10 minutes before transferring to wire racks to cool completely.
9. Make the Frosting: For the frosting, mix evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan and cook until thickened. Stir in coconut and pecans and cool to a spreadable consistency.
10. Assemble the Cake: Layer the cakes with the coconut-pecan frosting in between each layer, on top, and around the sides of the cake.