German Chocolate Cake

German Chocolate Cake is a decadent, rich dessert that combines layers of moist, tender chocolate cake with a luscious, caramel-like coconut-pecan filling. This iconic cake, despite its name, originated in the U.S., named after “German’s” sweet chocolate, which gives the cake its signature flavor. The combination of the deeply chocolatey cake and the nutty, sweet filling makes every bite indulgent and satisfying. Perfect for special occasions or celebrations, this cake is a true showstopper that offers a delightful balance of textures and flavors.

Ingredients

For the cake:

• 1/2 cup water
• 4 oz semi-sweet chocolate, chopped
• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs, separated
• 1 tsp vanilla extract
• 1 cup buttermilk
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt

For the coconut-pecan filling:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• 1/2 cup unsalted butter
• 1 tsp vanilla extract
• 1 1/4 cups shredded sweetened coconut
• 1 cup chopped pecans

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, and line the bottoms with parchment paper.
2. Melt the chocolate: In a small saucepan, heat the water and chopped chocolate over low heat, stirring until melted and smooth. Remove from heat and let cool slightly.
3. Make the cake batter: In a large bowl, cream the butter and sugar together until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Stir in the melted chocolate and vanilla extract.
4. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the chocolate mixture, alternating with the buttermilk, beginning and ending with the flour.
5. Whip the egg whites: In another bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter.
6. Bake the cakes: Divide the batter evenly among the three prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
7. Make the coconut-pecan filling: In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened and golden brown, about 10-12 minutes. Remove from heat and stir in the vanilla, coconut, and pecans. Let the filling cool to room temperature.
8. Assemble the cake: Place one cake layer on a serving plate and spread with one-third of the coconut-pecan filling. Repeat with the second and third layers. Spread the remaining filling over the top of the cake.

German Chocolate Cake is a rich, indulgent dessert with a perfect balance of chocolate and caramelized coconut-pecan filling, making it a must-try for any special occasion!