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Are you craving a tender and delicate three-layered German chocolate cake? Don’t worry, it’s not as intimidating as it may seem! Today, I’ll show you how to bake this delicious cake step by step. So, let’s get started!
The first step is to get to know your chocolate. I recommend using Baker’s German Chocolate, but any high-quality chocolate will do. Simply place the chocolate in the microwave with half a cup of water and heat for a minute. This unusual step of adding water to chocolate makes it easier to incorporate into the cake batter later. Stir it a bit more and microwave for around 30 seconds until it is completely melted and smooth.
Whipping the Egg Whites
Now, let’s separate the eggs. Gently move the egg yolk from one half of the shell to the other, allowing the egg white to separate. Whip the egg whites until they form tiny air bubbles. When we fold the whipped egg whites into the cake batter, these bubbles will expand in the oven, giving our cake a light and delicate texture.
Mixing the Flour Mixture
In a separate bowl, mix two cups of flour, one teaspoon of baking soda, and a quarter teaspoon of salt. Set this mixture aside. We’re almost ready to make the batter!
Creaming the Butter and Sugar
In a large bowl, cream together two sticks of butter and two cups of sugar until light and fluffy. Be sure to add the egg yolks one at a time, as dumping them all at once can cause the butter mixture to break into small pieces. Once the egg yolks are blended, add the melted chocolate mixture and a dash of vanilla for an extra flavor boost.
Combining the Ingredients
Now it’s time to add the flour mixture and buttermilk alternately to the batter. Start by adding one-third of the flour mixture and mixing it on the lowest speed possible. This will prevent the flour from flying away. Then add about half a cup of buttermilk and continue mixing. Repeat this process until all the flour and buttermilk are incorporated into the batter.
Folding in the Egg Whites
Take the whipped egg whites and gently fold them into the cake batter. Be careful not to dump them all at once, as this could cause the batter to deflate too much. Folding in the egg whites will make the cake batter lighter in texture.
Pouring the Batter and Baking
Divide the batter into three portions and pour each portion into a nine-inch round pan that has been sprayed with cooking spray and lined with parchment paper. Spread the batter evenly in each pan using spoons. Now it’s time to pop them into the oven and bake until a toothpick comes out clean.
The Pecan Coconut Filling – The Best Part of German Chocolate Cake!
While the cakes are baking, let’s prepare the pecan coconut filling. In a mixing bowl, whisk together four egg yolks and one can (12 ounces) of evaporated milk. Add a cup and a half of sugar and whisk until the sugar is dissolved. Then add some butter and cook the mixture over medium heat, stirring constantly for about 12 minutes. You want the mixture to thicken and turn into a delicious golden brown frosting.
Once the frosting is ready, remove it from the heat. Add two and two-thirds cups of coconut, one and a half cups of chopped pecans, and a teaspoon and a half of vanilla. Stir everything together until well combined. Remember, the filling needs to cool completely before frosting the cake.
Assembling the Cake
Now comes the most fun part—putting it all together! Once the cakes have cooled, take one-third of the frosting and gently spread it on the first cake layer. Repeat this step with the remaining frosting and cake layers. The frosting is super simple, and spreading it on the cake is a breeze. Just enjoy the process!
Look at that, your German Chocolate Cake is complete! It looks absolutely stunning and tastes even better. This cake is a perfect dessert for any occasion. I hope you enjoyed this recipe, and be sure to let me know in the comments what other desserts you’d like to see me bake. Don’t forget to like this video and subscribe to our YouTube channel for more delicious recipes.
To find the full recipe and more, visit El Reno Ok. Happy baking!