This is a super moist German Chocolate Cake Recipe. This recipe is from Country Living, but I have tweaked a little bit to make with the KitchenAid Mixer.
INGREDIENTS FOR CAKE:
– 1/2 cup boiling water
– 4 ounces German’s Chocolate chopped
– 2 cups all-purpose flour
– 1/4 cup cocoa powder, plus more to cover bottom of pan
– 1 teaspoon baking soda
– 1 teaspoon salt
– 2 cups sugar
– 1 cup (2 sticks) unsalted butter, softened plus more to butter up the pan
– 4 large eggs, separated
– 1 teaspoon vanilla
– 1 cup buttermilk
INGREDIENTS FOR FILLING AND TOPPING:
If you are like me and LOVE lots of filling and topping, double the recipe to have lots of extra.
– 1 cup sugar
– 1 can (12-ounce) evaporated milk
– 1/2 cup unsalted butter
– 3 large egg yolks
– 1 teaspoon vanilla
– 2 1/3 cups (one 7-ounce package) flaked coconut
– 1 1/2 cup chopped pecans or walnuts
HOW TO MAKE THE…
Preheat oven to 350 F. You will need 2 cake pans, and parchment paper. To make it easy on you, I draw a circle around the bottom of my pan on the parchment paper twice, then I cut it all the way around. This will help pull the cake out of the pan. You will need to butter up the pan; bottom and sides, then lay the parchment paper on bottom of the pan, and butter up the parchment paper as well. Then you will cover sides and bottom of the pan with cocoa powder and set it aside.
Lets start the cake batter now. In your KitchenAid Mixer bowl add egg whites ONLY and a pinch of salt and with the whisker attachment on, whisk it until soft peaks, once ready, transfer it to another bowl or plate. In a heat proof bowl add boiling water over chopped German’s chocolate and stir it until smooth and dissolved. Set it aside. In another medium bowl, combine flour, cocoa, baking soda, and salt. In your KitchenAid Mixer bowl add softened butter and sugar and with the flat beater attachment on, beat the butter/sugar mix until whitish color and fluffy texture. Add egg yolks one at a time until completely blended. Slow down the speed of your mixer and start adding the liquid chocolate and vanilla extract. Start adding the flour mixture and then buttermilk, you need to add a little bit of flour and a little bit of buttermilk until all gone, but you need to start with the flour and end with the flour. Once it is all blended in, turn off your mixer and add half of the egg whites, folding it with a spatula and being very gentle not to break the bubbles, then add the rest and fold it in. Pour half of the cake batter in each of the cake pans and bake it in the oven for about 30-35 minutes, or when you stick a toothpick in the middle of the cake and the toothpick comes clean. Let it cool down completely before taking the cake out. This cake is VERY soft, it will break easily, so be very careful. My 1st layer broke completely because it was still warm, but I packed it all together and made a layer, you could not tell the difference 🙂
In a medium saucepan, combine the sugar, milk, butter, egg yolks, and vanilla. Cook over medium heat, stirring constantly, until thickened, about 10 minutes. Stir in coconut and pecans. Transfer to a bowl and, stirring occasionally, allow cooling to room temperature before frosting the cake.
HOW TO LAYER THE CAKE:
On a plate add the 1st layer of the cake and spread a thick layer of filling, then add the 2nd layer of the cake and cover the cake with the same filling. Decorate as you please.
German Chocolate Cake