What a great big cake! It was so tall, the cover for my cake plate was too short. I had to tape the cover from my Tupperware cake taker to the stand in order to take it to my mom’s house. We were celebrating my brother’s birthday and this is his favorite cake. I have made German Chocolate Cake for him almost every year since the mid-1980’s. I usually bake this cake with 9-inch pans. For whatever reason, I decided this time to use 8-inch pans.
The extra height posed a small problem. I ran out of frosting. I already increased the recipe from the one in a cookbook to completely cover the cake as I usually bake it (9-inch). Why would anyone not want frosting on the sides? That is how it is in the cookbook. Insane. At least it is for this frosting lover. Anyway, no worries though. I just made more.
This is a classic version of German Chocolate cake. The recipe below is slightly adapted from the Betty Crocker’s Chocolate Cookbook
published in 1985. I increased the frosting and reflected my method of preparation. Speaking of the cookbook, mine is splattered with chocolate throughout the whole thing. I have put this book to lots of good use over the years.
Chocolate is a big hit with my family. German Chocolate for my brother, Chocolate Pecan Torte for my mom, and brownies for my niece and nephews. What flavor of cakes or desserts are popular with your family?
German Chocolate Cake
Ingredients
For the cake:
- 1/2 cup boiling water
- 1 bar sweet cooking chocolate 4 ounces, broken into pieces
- 2 1/2 cups cake flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar
- 1 cup unsalted butter at room temperature
- 4 egg yolks
- 1 teaspoon vanilla
- 1 cup buttermilk at room temperature
- 4 egg whites beaten to stiff peaks
For the frosting:
- 1 1/2 cup sugar
- 1 1/2 cup evaporated milk
- 3/4 cup unsalted butter 1 1/2 sticks
- 5 egg yolks
- 1 1/2 teaspoon vanilla
- 1 bag sweetened flaked coconut 7 ounces
- 1 1/2 cups chopped pecans
Instructions
For the cake:
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In a small bowl, pour boiling water over chocolate. Stir until chocolate is melted. Set aside to cool.
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Preheat oven to 350 degrees F. Grease 3 round 8- or 9-inch cake pans. Line bottom of pans with parchment paper. Grease parchment paper. Set pans aside.
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In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
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In a large bowl, beat sugar and butter until light and fluffy using an electric mixer on high speed. Beat in egg yolks, one at a time. Beat in cooled chocolate and vanilla on low speed. Mix in flour alternately with buttermilk, beginning and ending with the flour, until batter is smooth. (Do not over-mix). Fold in egg whites.
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Divide the batter equally in the pans. Bake until a wooden pick inserted in the center comes out clean. 35 to 40 minutes for 8-inch pans. 30 to 35 minutes for 9-inch pans. Cool cakes in the pans for 10 minutes. Remove cakes from pans and cool completely on racks.
For the frosting:
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In a medium saucepan, add sugar, evaporated milk, butter, egg yolks, and vanilla. Cook over medium heat for 12 minutes or until thickened and golden brown, stirring constantly. Remove from the heat. Stir in coconut and pecans. Cool until of spreading consistency.
To assemble the cake:
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Spread frosting between layers, on top, and on sides of the cake.
Recipe Notes
You may need more frosting if using 8-inch cake pans. If so, increase quantities to: 2 cups sugar, 2 cups evaporated milk, 1 cup (2 sticks) butter, 7 egg yolks, 2 teaspoons vanilla, 10 ounces coconut, and 2 cups chopped pecans.
Eileen Gross | Wine Everyday says
Wow!
I’m reading this recipe with my morning coffee and think I could use a slice of that cake right now!
If I had a slice for dessert, I would be torn as to which wine to pair with it. I could go with a slightly sweet wine, like a Gewurztraminer to pair with the frosting, or a Cabernet Sauvignon to pair with the chocolate… I’ll have to try both and get back to you!
I adore German Chocolate Cake, and yes, my cookbooks are splattered here and there, but that’s what I love about them. Well used & well loved.
Thanks for sharing & Happy Birthday to your Brother!
Eileen Gross | Wine Everyday
Jen @ Juanita's Cocina says
Oh my gosh. My wife would just adore this cake. It doesn’t have to be a birthday to make it, right?? 😉
Renee says
You can bake anytime you want. There is no need for it to be a birthday celebration.
Anita at Hungry Couple says
What a lovely and delicious birthday present! 🙂
Renee says
Thanks Anita. My brother has a big smile every year I make this for him. Some of the best presents are homemade.
CJ at Food Stories says
Your brother is very lucky … I love German Chocolate Cake but the cake is really just a delivery device for the frosting, anyway 🙂
Renee says
So true! The frosting is the best part.
Sawsan (Chef in disguise) says
I was actually looking for this recipe to make for my dad’s birthday
it sounds like a wonderful cake for a celebration
Jennie @themessybakerblog says
Wow! That is one beautifully tall cake. The frosting sounds divine. Too bad you don’t live closer.
Fiona Maclean says
I love ALL kinds of chocolate cake. This one does look very very special…I wonder who I can find to make it for me!
Angie @ Big Bear's Wife says
German Chocolate Cake is the only thing I can eat Coconut in and I love it to death! Man is it good, I haven’t had it in forever though!
Paula @ Vintage Kitchen says
I´ve never made german chocolate, is one of my pending things to bake. Such neat layers! Your brother must´ve been happy!