German Chocolate Cake (Printable Recipe)

Moist chocolate cake with coconut pecan frosting and a glossy chocolate glaze, perfect for celebrations.

# Ingredients You'll Need:

→ Cake Base

01 - 4 oz semisweet chocolate, finely chopped
02 - 1/2 cup water
03 - 4 large eggs, separated
04 - 2 1/4 cups all-purpose flour, spooned and leveled
05 - 1/4 cup unsweetened natural cocoa powder, sifted
06 - 1 teaspoon baking soda
07 - 1/2 teaspoon salt
08 - 1 cup unsalted butter, softened
09 - 2 cups granulated sugar
10 - 1 teaspoon vanilla extract
11 - 1 cup buttermilk

→ Coconut-Pecan Frosting

12 - 4 large egg yolks
13 - 12 oz can evaporated milk
14 - 1 1/2 cups packed light brown sugar
15 - 3/4 cup unsalted butter, cut into pieces
16 - 2 1/2 cups sweetened flaked coconut
17 - 2 cups coarsely chopped pecans
18 - 1 1/2 teaspoons vanilla extract
19 - 1/4 teaspoon salt

→ Chocolate Glaze

20 - 1/4 cup heavy cream
21 - 1 tablespoon light corn syrup
22 - 2 oz semisweet chocolate, chopped

# Steps to Follow:

01 - Preheat oven to 350°F with rack in middle position. Spray two 9-inch round cake pans with nonstick cooking spray, line with parchment circles, and spray again.
02 - Place chopped chocolate in heatproof bowl. Bring water to boil and pour over chocolate. Let rest 1 minute, then stir until smooth and completely melted.
03 - Using electric mixer, beat egg whites on high speed until stiff peaks form, 1-2 minutes. Set aside and clean beaters.
04 - In medium bowl, whisk together flour, cocoa powder, baking soda, and salt until evenly distributed.
05 - In large bowl, beat softened butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
06 - Beat in egg yolks one at a time, mixing well after each addition. Blend in melted chocolate and vanilla extract until smooth.
07 - On low speed, alternately add dry ingredients and buttermilk in three additions, beginning and ending with flour mixture. Mix until just combined.
08 - Gently fold beaten egg whites into batter by hand using rubber spatula to maintain lightness and prevent dense texture.
09 - Divide batter evenly between prepared pans. Bake 35-40 minutes until toothpick inserted in center comes out clean. Cool in pans 15 minutes, then turn onto wire racks.
10 - In saucepan, whisk egg yolks, evaporated milk, and brown sugar. Add butter and cook over medium-low heat, stirring constantly, until thickened, about 12 minutes. Remove from heat and stir in coconut, pecans, vanilla, and salt. Cool to room temperature.
11 - Heat cream and corn syrup until boiling. Pour over chopped chocolate and let sit 30 seconds. Whisk until smooth and glossy. Cool to pourable consistency.
12 - Place one layer on serving plate and spread with half the coconut-pecan frosting. Top with second layer and remaining frosting. Drizzle chocolate glaze over top, allowing it to drip down sides.

# Extra Tips:

01 - Beat egg whites to stiff peaks for optimal cake lightness and texture
02 - Line pans with parchment circles combined with nonstick spray for easy release
03 - Toast pecans lightly before adding to frosting to enhance flavor and crunch
04 - Cook frosting mixture slowly while stirring constantly to prevent curdling
05 - Cool chocolate glaze to proper consistency before drizzling for best appearance

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