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German Chocolate Cake.
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German Chocolate Cake

This my composite of several recipes of German Chocolate Cake. I had to take the best from all of them.
Course: Beginnings, Everything Else
Cuisine: American
Keyword: cake, chocolate, coconut
Servings: 12 slices

Ingredients

Cake

  • 2 4-oz, bars Bakers German Chocolate
  • 2 Cups All-Purpose Flour
  • 1 tsp. Baking Soda
  • 1/4 tsp. Kosher Salt
  • 1 Cup Butter, at room temperature
  • 2 Cups Granualted White Sugar
  • 4 Lg. Eggs, separated
  • 1 tsp. Vanilla
  • 1 Cup Buttermilk, at room temperature

Crunch Filling (inspired by Milk Bar)

  • 1-1/2 Cups Chopped pecans, toasted
  • 25 Oreo Thins
  • 2 Tbs. Avocado Oil
  • 1 tsp. Kosher Salt
  • 2 Tbs. Brown Sugar

Coconut Pecan Frosting

  • 1-1/2 Cups Evaporated Milk
  • 1-1/2 Cups White Granulated Sugar
  • 4 Lg. Egg Yolks, beaten
  • 3/4 Cup Unsalted Butter
  • 3 Tbs. Cornstarch
  • 1/2 cup Water
  • 4 Cups Flaked Coconut
  • 2 Cups Chopped Pecans

Instructions

Cake

  • Preheat oven to 350°
    Lightly grease 3-9 inch round cake pans and line with parchment paper. Lightly grease paper too.
  • In a microwave safe bowl, break up the chocolate bars and melt with butter. Melt with water in microwave, at 30 second increments. Stirring in between 30 seconds.
  • In a small bowl, whisk together flour, baking soda and salt.
    In the bowl o a mixer, fitted with paddle attachment, beat together butter and sugar until light in color and texture.
    Add yolks, one at a time until just combined. Add melted, cooled chocolate and vanilla. Beat on low until blended.
    Alternating with buttermilk, add the flour mixture until just moistened. Do not over mix.
  • Beat egg whites at high speed until stiff peaks form.
    Stir about 1/3 of the egg whites into chocolate mixture. Then fold the remaining egg whites in gently until combined.
  • Measure in to prepared pans so that they are evenly filled.
    Bake for 25-30 minutes until tester comes out with just a few moist crumbs.
    Cool on wire racks, in pans for 15 minutes, then turn out and cool completely on racks.

Crunch Filling

  • In a food processor, process together pecans , grapeseed oil, salt and brown sugar to make a butter.
    Add in Oreos and pulse until cookies are crushed but still chunky. Chill until ready to use,

Frosting and Assembly

  • In a small bowl whisk together cornstarch with water. Set aside.
    In a medium saucepan, over a medium heat, stir together evaporated milk, sugar, egg yolks and butter. While stirring, add in cornstarch mixture.
    Stir constantly until thickened, about 5 minutes.
    Add in coconut, pecans and vanilla. Stir until well combined. It will be very thick.
    Let Cool.
  • Spread generously frosting generously on cake layer then sprinkle crunch filling over. Add layer and repeat.
    Then spread frosting on top layer. I like to leave the sides bare, but you have plenty to frost the whole cake.
    Serve at room temperature. This cake will keep in refrigerator for up to a week. Just be sure to bring back to room temperature before serving again.