How to Make the Best German Chocolate Cake from Scratch

Ingredients

• 2 cups 4 tbsp of cake flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp vanilla extract
• 1 1/2 cups granulated sugar
• 2 oz semi sweet chocolate (chopped)
• 2 oz unsweetened chocolate (chopped)
• 1/3 cup black coffee (hot)
• 4 large eggs at room temperature (separated)
• 16 tbsp of unsalted butter (room temperature)
• 1 cup buttermilk (room temperature)
• 3 egg yolks
• 1 cup sugar
• 6 tbsp butter
• 1 1/2 cups heavy cream
• 1/2 tsp salt
• 1 1/4 cup chopped pecans (toasted)
• 1 cup sweetened shredded coconut (toasted)
• 3 tbsp unsalted butter (room temperature)
• 8 oz semi-sweet chocolate
• 1 cup heavy cream (hot)
• 2 tbsp corn syrup

Steps

1. 1

   In a large bowl, combine 1 1/2 cups of sugar, 4 egg yolks, 16 tablespoons of butter (at room temperature), 2 teaspoons of vanilla extract, and buttermilk. Mix until ingredients are creamy.

2. 2

   In a separate bowl, add the cake flour, salt, baking soda, and baking powder. Sift or stir the ingredients together until well incorporated.

3. 3

   Gradually add the dry ingredients to the wet ingredients, using a handheld mixer to mix together. Set the bowl aside.

4. 4

   Place 2 oz of semi-sweet chocolate and 2 oz of unsweetened chocolate into a bowl, then pour 1/3 cup of hot coffee over the chocolate. Let stand for a couple of minutes, then mix until creamy, and let cool until lukewarm.

5. 5

   Once the chocolate cools down, add it to the cake batter and mix thoroughly.

6. 6

   Use a handheld mixer to beat egg whites until fluffy.

7. 7

   Add egg whites to the cake batter, and fold until batter is well combined.

8. 8

   Spray two 9" cake pans with baking spray. Pour the cake batter into the pans. Each pan should be full up to 1 inch of the pan.

9. 9

   Bake the cakes at 350°F for 25-30 minutes.

10. 10

    Remove from the oven and place the cake on a cooling rack

11. 11

    Combine 3 egg yolks, 1 1/2 cups cream, 1 tsp salt, 1 cup sugar, and 6 tbsp butter (melted or softened) into a pan. Mix thoroughly and then pour the mixture into a pan and cook over medium heat for 10 minutes.

12. 12

    In a separate pan, toast the coconut flakes for approximately 3 minutes over medium heat.Toast the pecans for approximately 5 minutes over medium heat.

13. 13

    Once the custard has reached the 10-minute mark, add the coconut and pecans. Fold in the ingredients until ingredients are well combined.Cook for an additional 5 minutes and remove from the heat.

14. 14

    Let the filling and frosting cool completely.

15. 15

    Place 8 oz of semi chocolate and 3 tbsp of softened butter into a bowl.

16. 16

    Add 1 cup cream into a small pot, and bring it to a boil.

17. 17

    Once cream begins to boil, remove from stovetop and pour over the chocolate and butter.

18. 18

    Mix the chocolate mixture until smooth. Add corn syrup and stir.

19. 19

    Cover and place in freezer for approximately 10 minutes.

20. 20

    Place one of the moist chocolate cake layers on the bottom.

21. 21

    Take half of the coconut pecan frosting and layer it on top of the naked cake.

22. 22

    Place the second layer of cake on top of the coconut pecan frosting and layer the remaining coconut pecan frosting on top.

23. 23

    Add the Dark Chocolate frosting to the sides of the cake. Smooth it out as much as possible.

24. 24

    Let the cake sit for about 20 minutes before serving.

25. 25

    ENJOY!