Name: Classic German Chocolate Cake
Prep time: 45 min
Cook time: 55 min
Total time: 1 h 40 min
Yield: 16 servings
Cuisine: American
Ingredients: 4 ounces sweet baking chocolate, chopped; 0.5 cup water, boiling; 2.5 cups cake flour, sifted; 1 teaspoon baking soda; 0.5 teaspoon fine salt; 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 egg, separated; 1 teaspoon vanilla extract; 1 cup buttermilk, at room temperature; 1.5 cups evaporated milk; 1.5 cups granulated sugar; 4 egg yolk, lightly beaten; 0.75 cup unsalted butter, cut into pieces; 1.5 teaspoons vanilla extract; 2.667 cups sweetened shredded coconut; 1.5 cups pecan, toasted and chopped

Ready in: 1h 40 mins

Serves: 16 servings

Ingredients: 11

This is a traditional German chocolate cake: tender chocolate layers filled and topped with cooked coconut-pecan frosting. The cake uses buttermilk, separated eggs, and sweet baking chocolate for the familiar light crumb and mild chocolate flavor home cooks expect.

Ingredients

Cake
4	ounces sweet baking chocolate, chopped
¹⁄₂	cup water, boiling
2 ¹⁄₂	cups cake flour, sifted
1	teaspoon baking soda
¹⁄₂	teaspoon fine salt
1	cup unsalted butter, softened
2	cups granulated sugar
4	egg, separated
1	teaspoon vanilla extract
1	cup buttermilk, at room temperature
Coconut-Pecan Frosting
1 ¹⁄₂	cups evaporated milk
1 ¹⁄₂	cups granulated sugar
4	egg yolk, lightly beaten
³⁄₄	cup unsalted butter, cut into pieces
1 ¹⁄₂	teaspoons vanilla extract
2 ²⁄₃	cups sweetened shredded coconut
1 ¹⁄₂	cups pecan, toasted and chopped

Instructions

1.	Heat the oven to 350 degrees F and grease three 9-inch round cake pans.
2.	Line the pan bottoms with parchment paper, then grease the parchment and dust the pans lightly with flour.
3.	Pour the boiling water over the chopped sweet baking chocolate in a heatproof bowl and stir until smooth.
4.	Let the melted chocolate cool until barely warm.
5.	Whisk the cake flour, baking soda, and salt together in a medium bowl.
6.	Beat the 1 cup softened butter and 2 cups granulated sugar in a large bowl until pale and fluffy.
7.	Beat in the egg yolks one at a time, scraping the bowl after each addition.
8.	Beat in the cooled chocolate mixture and 1 teaspoon vanilla extract.
9.	Add the flour mixture in three additions, alternating with the buttermilk in two additions, and mix just until the batter is smooth.
10.	Beat the egg whites in a clean bowl until they hold stiff peaks.
11.	Fold one third of the egg whites into the batter to lighten it.
12.	Fold in the remaining egg whites gently until no white streaks remain.
13.	Divide the batter evenly among the prepared pans and smooth the tops.
14.	Bake the layers until the centers spring back lightly and a toothpick inserted in the center comes out clean, 28 to 32 minutes.
15.	Cool the cake layers in the pans for 10 minutes.
16.	Turn the layers out onto wire racks, remove the parchment, and cool completely.
17.	Combine the evaporated milk, 1 1/2 cups granulated sugar, beaten egg yolks, and 3/4 cup butter in a heavy saucepan.
18.	Cook the frosting mixture over medium heat, stirring constantly, until thick, glossy, and bubbling gently, 10 to 12 minutes.
19.	Remove the saucepan from the heat and stir in 1 1/2 teaspoons vanilla extract.
20.	Stir in the shredded coconut and toasted pecans.
21.	Transfer the frosting to a bowl and cool until spreadable, stirring occasionally.
22.	Place one cake layer on a serving plate and spread about one third of the frosting over the top.
23.	Repeat with the second cake layer and another third of the frosting.
24.	Set the final cake layer on top and spread the remaining frosting over the top, leaving the sides mostly bare in the classic style.
25.	Let the assembled cake stand for at least 30 minutes before slicing so the frosting can settle.