German Chocolate Cake
Recipe summary
German Chocolate Cake from Whisk Takers is structured into a clear recipe card with 15 ingredients and 24 step-by-step instructions. It includes eggs, all-purpose flour, baking soda and pinch salt. Tags: baked, baking, cake and chocolate. ChefScribe turns the original cooking source into a recipe that is easier to follow, save and print.
Ingredients
- 3 eggs
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 pinch salt
- 1 cup buttermilk (or substitute with milk and lemon juice/vinegar)
- 1 good quality bar of dark chocolate
- 1/3 cup water
- 1/2 cup butter
- 1 1/2 cups granulated white sugar
- 3 egg yolks (for cream filling)
- 1 cup evaporated milk
- 1 cup granulated sugar (for cream filling)
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 splash vanilla
Method
- 1
Separate the egg whites from the yolks.
- 2
Sift together all-purpose flour, baking soda, and salt.
- 3
Mix the dry ingredients with a whisk to aerate.
- 4
Prepare buttermilk substitute if needed: mix milk with lemon juice or vinegar and set aside.
- 5
Break dark chocolate into pieces and melt with 1/3 cup of water using a double boiler.
- 6
Cut butter into pieces and soften it in the microwave.
- 7
Beat softened butter until light and creamy.
- 8
Add egg yolks one at a time, beating well after each addition.
- 9
Gradually add granulated sugar while mixing.
- 10
Stir in cooled melted chocolate.
- 11
Pour in part of the buttermilk and mix with the mixer.
- 12
Add some of the dry ingredients, then the rest of the buttermilk and dry ingredients, mixing until smooth.
- 13
Whip egg whites with a pinch of salt until soft peaks form.
- 14
Gently fold egg whites into the batter in batches.
- 15
Spread batter evenly into parchment-lined pans.
- 16
Bake at 350°F for about 30 minutes.
- 17
Toast pecans in a dry pan over medium heat, then chop them fine.
- 18
In a pot, whisk together 3 egg yolks and 1 cup evaporated milk.
- 19
Add butter, sugar, and cook over medium heat, stirring constantly for about 12 minutes until thickened.
- 20
Stir in shredded coconut, chopped pecans, and vanilla once off heat, mixing well.
- 21
Cool the cakes for about 15 minutes, then remove from pans.
- 22
Layer the first cake on a serving tray, peel off parchment, and spread frosting on top.
- 23
Layer the second cake on top, peel parchment, and spread frosting evenly over the top.
- 24
Optional: make ganache with leftover chocolate to cover the sides of the cake.
Source details
ChefScribe structured this recipe from the original YouTube source. The original recipe credit remains with the creator.
Original video
Source video from Whisk Takers. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=a-J1C3g15B8
