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
Scale
- 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
Instructions
- Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch cake pans to prevent sticking.
- Melt the Chocolate: Pour boiling water over the chopped German chocolate in a bowl and stir until completely melted. Set aside to cool.
- 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.
- 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.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Alternate Dry and Wet Ingredients: Alternately mix the dry ingredients and buttermilk into the creamed mixture, starting and ending with the flour mixture.
- Prepare Egg Whites: Beat the egg whites to stiff peaks and gently fold them into the batter to keep the mixture airy.
- 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.
- 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.
- Assemble the Cake: Layer the cakes with the coconut-pecan frosting in between each layer, on top, and around the sides of the cake.