Classic German Chocolate Cake
"A traditional recipe and history for German Chocolate Cake layered with coconut and pecans. Rich and delicious recipe...."
INGREDIENTS
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4 ounces sweet (German) chocolate, coarsely chopped (115 grams)
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1/2 cup boiling water or brewed coffee (4.15 ounces/120 grams)
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2 teaspoons vanilla extract
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2 1/2 cups sifted cake flour or 2 cups all-purpose flour, sifted (9 ounces/250 grams)
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1 teaspoon baking soda
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1 teaspoon salt
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1 cup unsalted butter or vegetable shortening, softened (65 to 67°F) (2 sticks/8 ounces/225 grams)
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2 cups granulated sugar (or 1 cup granulated sugar and 1 cup packed light brown sugar (14 ounces/400 grams))
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4 large egg yolks (¼ cup + 2 teaspoons/2.5 ounces/75 grams)
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1 cup buttermilk or sour milk (1 tablespoon white vinegar or lemon juice plus milk to equal 1 cup) (8.25 ounces/240 grams)
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4 large egg whites (½ cup/4.25 ounces/120 grams)
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1 cup evaporated milk or heavy cream (8.5 ounces/245 grams)
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1 cup granulated sugar (7 ounces/200 grams)
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1/2 cup unsalted butter (1 stick/4 ounces/115 grams)
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3 large egg yolks, lightly beaten (3½ tablespoons/2 ounces/60 grams)
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1/8 teaspoon salt
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1 1/2 teaspoons vanilla extract
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1 1/3 cups grated coconut (3.5 ounces/100 grams)
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1 cup pecans, lightly toasted and finely chopped (4 ounces/115 grams)
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