German Chocolate Cake Recipe

Ingredients

Cake Mix

• 1/2 cup water
• 4 ounces semi-sweet chocolate
• 1 cup butter
• 2 cups sugar
• 4 egg yolks
• 1 teaspoon vanilla bean paste
• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 4 egg whites (beaten to stiff peaks)

Coconut-Pecan Frosting

• 1 cup evaporated milk
• 1 cup sugar
• 3 beaten egg yolks
• 1/2 cup butter
• 1 teaspoon vanilla bean paste
• 1 tablespoon Meyers Dark Rum
• 1 can flaked coconut
• 1 cup chopped pecans

Chocolate Icing

• 8 ounces bittersweet or semisweet chocolate, chopped
• 2 tablespoons light corn syrup
• 1 1/2 ounces unsalted butter
• 1 cup heavy cream

Instructions

Preparing the Cake

1. Melt the Chocolate: Bring 1/2 cup of water to a simmer. Place 4 ounces of semi-sweet chocolate in a double boiler over the simmering water and melt until smooth. Remove from heat and let cool to room temperature.
2. Cream the Butter and Sugar: In a large bowl, mix 1 cup of butter and 2 cups of sugar until creamy. Add 4 egg yolks one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla bean paste.
3. Combine Dry Ingredients: Sift together 2 1/2 cups of flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add the dry mixture to the creamed mixture, alternating with 1 cup of buttermilk, beginning and ending with the flour mixture.
4. Fold in Egg Whites: Beat 4 egg whites until stiff peaks form. Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.
5. Bake the Cake: Preheat the oven to 350°F (175°C). Grease and flour two or three 9-inch round cake pans. Divide the batter evenly among the pans and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Making the Coconut-Pecan Frosting

1. Cook the Mixture: In a saucepan, combine 1 cup of evaporated milk, 1 cup of sugar, 3 beaten egg yolks, 1/2 cup of butter, and 1 tablespoon of Meyers Dark Rum. Cook over medium heat, stirring constantly, until the mixture thickens (about 10 minutes).
2. Add Coconut and Pecans: Remove from heat and stir in 1 teaspoon of vanilla bean paste, 1 can of flaked coconut, and 1 cup of chopped pecans. Let the frosting cool to room temperature.

Preparing the Chocolate Icing

1. Melt the Chocolate: Place 8 ounces of chopped bittersweet or semisweet chocolate, 2 tablespoons of light corn syrup, and 1 1/2 ounces of unsalted butter in a bowl.
2. Heat the Cream: In a saucepan, heat 1 cup of heavy cream until it just begins to simmer. Pour the hot cream over the chocolate mixture and let it sit for a minute. Stir until smooth and let it cool to room temperature.

Assembling the Cake

1. Layer the Cake: Place one cake layer on a serving plate. Spread a generous amount of coconut-pecan frosting over the top. Repeat with the remaining layers.
2. Frost the Cake: Spread the remaining coconut-pecan frosting over the top of the cake. Use the chocolate icing to frost the sides of the cake. Smooth the icing with a knife dipped in hot water.
3. Decorate: Use any remaining chocolate icing to pipe decorative designs on the top of the cake, if desired.

Interesting Facts and Stats

• Origins: Despite its name, German Chocolate Cake is not from Germany. It was named after Samuel German, an American baker who developed a type of dark baking chocolate for the Baker's Chocolate Company in 1852 (Source).
• Popularity: According to a survey by the American Bakers Association, German Chocolate Cake ranks among the top 10 favorite cakes in the United States (Source).
• Nutritional Info: A typical slice of German Chocolate Cake contains approximately 500 calories, 25 grams of fat, and 60 grams of carbohydrates (Source).

Enjoy your homemade German Chocolate Cake, a dessert that combines rich chocolate layers with a unique coconut-pecan frosting, creating a truly unforgettable treat!