German Chocolate Cake
This decadent triple-layer dessert takes its name from German's Sweet Chocolate, a product that's not German at all: the versatile baking chocolate was created by an American baker named Samuel German in 1852.
Yield: serves 14-16
- 3 cups sugar
- 1 3⁄4 cups unsalted butter, softened
- 2 1⁄2 tsp. vanilla extract
- 8 large egg yolks
- 1 (12-oz.) can evaporated milk
- 1 1⁄2 cups roughly chopped pecans
- 1 (7-oz.) package sweetened shredded coconut
- 4 oz. German's Sweet Chocolate, chopped
- 2 oz. unsweetened chocolate, chopped
- 2 cups flour
- 1 tsp. baking soda
- 1⁄4 tsp. kosher salt
- 1 cup buttermilk
- 4 large egg whites
- Combine 1 ½ cups sugar, ¾ cup butter, 1 ½ tsp. vanilla, 4 egg yolks, and evaporated milk in a 2-qt. pan over medium heat. Bring to a simmer; cook until thick, 12 minutes. Strain through a sieve into a bowl; stir in pecans and coconut; chill frosting until firm.
- Heat oven to 350° Grease three 9" round cake pans with butter; line bottoms with parchment circles. Grease parchment; set aside. Put chocolates into a small bowl; pour in ½ cup boiling water; let sit for 1 minute. Stir until smooth; set aside. In another bowl, whisk flour, baking soda, and salt; set aside.
- In a standing mixer, beat 1 ¼ cups sugar and remaining butter until fluffy; add remaining egg yolks one at a time. Add chocolate mixture and remaining vanilla; beat until smooth. On low speed, alternately add flour mixture and buttermilk until just combined; set batter aside.
- Meanwhile, whip egg whites to soft peaks. Add remaining sugar; whip to stiff peaks. Fold egg whites into batter; divide between pans and smooth batter. Bake until cakes are set, 25–30 minutes. Let cakes cool; frost the top of each cake and assemble, leaving the sides bare.