German Chocolate Cake

This German chocolate cake is so delicious, rich and soft, it’s then slathered in a coconut pecan filling that’s incredibly yummy and topped with a chocolate fudge frosting!

Traditionally, the frosting is made with pecans but you can use walnuts or chopped macadamia nuts.

Ingredients:

• 115g bitter sweet chocolate roughly chopped
• 6 tbsp. water
• 4 eggs separated
• 340g sugar (1 ½ cups)
• 225g butter ( 1 cup)
• 1 tsp. vanilla extract
• 284g all-purpose flour (2 cups)
• 1 tsp. baking soda
• 1 tsp. baking powder
• ½ tsp. salt
• 225ml buttermilk (1 cup)

Coconut filling

• 1 cup evaporated milk (225ml)
• 115g butter ( ½ cup)
• 3 egg yolks
• 225g sugar (1 cup)
• 115g shredded unsweetened coconut (1 1/3 cups)
• 1 cup pecans, chopped and toasted
• 1 tsp. vanilla extract

Chocolate fudge frosting 

• 240g butter (1 cup)
• 675g icing sugar (6 cups)
• 120g cocoa (1 1/3 cups)
• 1 tbsp. vanilla extract
• 165ml whole milk (2/3 cup)

Directions:

1. Pre-heat oven at 180 degrees, grease and line two 9” pans
2. Microwave the chocolate and water till melted, set aside to cool
3. Beat egg white to stiff peaks set aside
4. Cream butter and sugar till light and fluffy
5. Beat in the yolks, melted chocolate and vanilla extract
6. Sift together the dry ingredients, add to the mixture alternating with the buttermilk
7. Fold in the whites using a large metal spoon
8. Divide butter into the two baking tins, bake at 180 for 40-45mins, cool on rack

Coconut filling:

1. In a medium sauce pan under medium heat, combine milk, butter, yolks and sugar
2. Stir constantly to avoid curdling, till a thick yellow custard is formed
3. Remove from heat, stir in coconut, toasted pecans and vanilla
4. Allow to sit for 30 mins, it thickens as it cools

Frosting:

1. Beat butter until fluffy, add sifted icing sugar a little at a time
2. Add vanilla, cocoa and milk, beat in
3. Beat on high till light and fluffy

Assembling the cake:

1. Level the cakes if needed, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface.
2. Place 1 cake layer on your cake stand/serving plate. Evenly cover the top with ½ of the coconut pecan filling.
3. Top with 2nd layer and evenly cover the top with remaining coconut pecan filling.
4. Top with the third cake layer and spread the chocolate fudge frosting. Garnish with extra toasted pecans and coconut, if desired.
5. Refrigerate for at least 45 minutes before slicing
6. Serve and enjoy.