Description
A timeless farmhouse classic featuring three layers of mild chocolate cake held together by a decadent, caramelized coconut and pecan custard. This rustic dessert relies on the lightness of whipped egg whites and the signature sweetness of German’s chocolate for a truly memorable finish.
Ingredients
- 4 oz Baker’s German’s Sweet Chocolate
- 1/2 cup boiling water
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 egg yolks
- 1 tsp vanilla extract
- 2 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 4 egg whites, beaten to stiff peaks
- 1 cup evaporated milk
- 1 cup sugar (for frosting)
- 3 egg yolks (for frosting)
- 1/2 cup butter (for frosting)
- 1 tsp vanilla (for frosting)
- 1 1/3 cups sweetened flaked coconut
- 1 cup chopped pecans
Instructions
- Melt the broken chocolate pieces in boiling water, stirring until smooth, then set aside to cool.
- In a large bowl, cream the softened butter and sugar until fluffy; add the egg yolks one at a time, followed by the vanilla and cooled chocolate.
- Sift together flour, baking soda, and salt, then add to the batter alternately with buttermilk, beating until smooth.
- Gently fold the stiffly beaten egg whites into the chocolate batter with a spatula to maintain volume.
- Pour into three prepared 8-inch cake pans and bake at 350°F (175°C) for 35 to 40 minutes.
- Cook evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan over medium heat until thickened, about 12 minutes.
- Remove frosting from heat, stir in coconut and pecans, and let cool until spreadable before frosting the layers.
Notes
For the most stable assembly, ensure the cake layers are completely cold before applying the frosting. If your frosting seems too thin, let it sit at room temperature for an additional 20 minutes to firm up before stacking the layers.
- Prep Time: 30 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American