my german chocolate cake

23 Pinches 1 Photo
beulah, MI
Updated on Mar 20, 2017

Rich and delicious

prep time 15 Min
cook time 40 Min
method Bake
yield 12 serving(s)

Ingredients

  • CAKE
  • 2 cups cake flour
  • 1 cup unsweetened dark cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup strong hot black coffee
  • 1 cup buttermilk
  • 2 1/2 cups sugar
  • 1 1/2 cups butter softened
  • 5 large eggs
  • 2 teaspoons vanilla
  • 6 ounces good quality dark chocolate melted
  • FROSTING
  • 1 1/2 cups shredded coconut
  • 1 1/3 cups sugar
  • 1/2 cup butter
  • 1 cup evaporated milk
  • 1 teaspoon vanilla
  • 3 large egg yolks
  • 1 1/2 cups chopped pecans toasted

How To Make my german chocolate cake

  • Step 1
    Melt the dark chocolate in the microwave or on stove top and set aside. Preheat oven 350 degrees and spray a 9 X 13 pan and set aside.
  • Step 2
    Mix the cake flour, cocoa powder, baking power, baking soda, and salt in a bowl. In another bowl mix the coffee and buttermilk together.
  • Step 3
    In a large mixing bowl beat the sugar and butter together. Add the eggs one at a time and beat until fluffy. Add the vanilla. Add the coffee mixture alternating with the flour mixture until everything is well incorporated. Fold in the melted dark chocolate.
  • Step 4
    Bake in oven for 30 to 40 minutes. Remove and allow to cool.
  • Step 5
    For the frosting. Preheat oven to 300 degrees. Line two small baking sheets with parchment paper. Place half the coconut on one sheet and place the pecans on the other. Place in oven and let the coconut and pecans become brown. The coconut will brown faster so keep an eye out. Remove from oven and let cool
  • Step 6
    In a large saucepan stir together the sugar, butter, evaporated milk, vanilla, and egg yolks. Bring to a boil whisking constantly until thickened. Remove from heat and place the pan over an ice bath and continue stirring until the mixture is cooled. Stir in the toasted coconut, regular coconut and toasted pecans.. Frost the cooled cake

Discover More

Category: Cakes
Method: Bake
Culture: German
Ingredient: Sugar

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