My Grandma made this “Family German Chocolate Cake”, y’all help me make her day with compliments …Be kind
Ingredients:
For the Chocolate Cake:
4 oz sweet baking chocolate
1/2 cup boiling water
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, separated
1 teaspoon alcohol-free vanilla extract
1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 mins)
For the Coconut-Pecan Frosting:
1 cup evaporated milk (or equal parts full-fat milk simmered until reduced)
1 cup granulated sugar
3 large egg yolks
1/2 cup unsalted butter
1 teaspoon alcohol-free vanilla extract
1 1/3 cups sweetened shredded coconut
1 cup chopped pecans
Directions:
Melt the Chocolate:
In a small saucepan, melt the chocolate in the boiling water over low heat, stirring constantly until smooth. Set aside to cool.
Prep the Oven and Pans:
Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper.
Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Cream Butter and Sugar:
In a large bowl, beat butter and sugar until light and fluffy. Add the egg yolks, one at a time, mixing well. Stir in the melted chocolate and alcohol-free vanilla extract.
Incorporate Flour and Buttermilk:
Alternately add the flour mixture and buttermilk to the batter, starting and ending with flour. Mix until just combined.
Fold in Egg Whites:
In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter to keep it light and airy.
Bake:
Divide the batter evenly into the prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Make the Frosting:
In a saucepan, combine evaporated milk, sugar, egg yolks, and butter over medium heat. Stir constantly until thick and golden, about 10–12 minutes. Remove from heat and stir in the alcohol-free vanilla, coconut, and chopped pecans. Allow to cool to room temperature.
Assemble:
Place one cake layer on a serving plate. Spread one-third of the frosting on top. Repeat with the second and third layers, finishing with frosting on the top. Traditionally, the sides are left unfrosted.
Set and Serve:
Let the cake set for at least 1 hour before serving. Refrigerate for longer storage, but allow to come to room temperature before enjoying for best texture.
Nutritional Information:
Prep Time: 30 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 30 minutes
Kcal: ~650 kcal per slice | Servings: 12 slices