German Chocolate Cake Coconut Pecan (Printer-Friendly)

Moist chocolate layers paired with decadent coconut pecan frosting and finished with a glossy glaze.

# What You'll Need:

→ Chocolate Cake

01 - 4 ounces semisweet chocolate, finely chopped
02 - 1/2 cup boiling water
03 - 4 large eggs, separated
04 - 2 cups all-purpose flour, sifted and leveled
05 - 1/2 cup unsweetened natural cocoa powder
06 - 1 teaspoon baking soda
07 - 3/4 teaspoon salt
08 - 1 cup unsalted butter, softened
09 - 2 cups granulated sugar
10 - 2 teaspoons pure vanilla extract
11 - 1 cup buttermilk, well shaken

→ Coconut Pecan Frosting

12 - 4 large egg yolks
13 - 1 can (12 ounces) evaporated milk
14 - 1 1/2 cups light brown sugar, packed
15 - 3/4 cup unsalted butter, cut into cubes
16 - 2 2/3 cups sweetened flaked coconut
17 - 1 1/2 cups chopped pecans, toasted
18 - 2 teaspoons pure vanilla extract
19 - 1/2 teaspoon salt

→ Chocolate Glaze

20 - 1/2 cup heavy cream
21 - 2 tablespoons light corn syrup
22 - 4 ounces semisweet chocolate, chopped

→ Preparation and Assembly

23 - Nonstick flour spray
24 - Parchment circles

# Steps to Follow:

01 - Coat round cake pans thoroughly with nonstick flour spray. Line bases with parchment paper circles, then spray again to ensure cakes release cleanly.
02 - Place chopped semisweet chocolate in a heatproof bowl. Pour boiling water over chocolate, let sit for 1 minute, then stir gently until fully melted and smooth. Set aside to cool slightly.
03 - In a clean, grease-free mixing bowl, beat egg whites on high until stiff peaks form. Reserve for folding into batter later.
04 - Sift together all-purpose flour, cocoa powder, baking soda, and salt. Whisk to evenly distribute and aerate.
05 - In a large bowl, beat softened butter and granulated sugar until pale and fluffy, about 3 minutes on medium speed. Scrape the bowl as needed for even mixing.
06 - Beat in egg yolks one at a time, allowing each yolk to become fully incorporated. Mix in melted chocolate and vanilla extract until uniform.
07 - Add flour mixture in three additions, alternating with buttermilk. Begin and end with flour. Mix on low speed until each addition is just blended.
08 - Gently fold one-third of whipped egg whites into the batter to lighten. Carefully fold in remaining whites; stop when no streaks remain, maintaining batter's volume.
09 - Divide batter evenly between prepared pans, smoothing tops. Bake at 350°F for 25-30 minutes for three layers or 35-40 minutes for two thicker layers. Cakes are ready when a toothpick inserted into the center emerges clean. Cool completely in pans before unmolding.
10 - Combine egg yolks, evaporated milk, and light brown sugar in saucepan. Whisk, add butter, and cook over medium-low, whisking frequently, about 12 minutes, until thick and bubbling. Remove from heat; stir in coconut, toasted pecans, vanilla extract, and salt. Let cool to room temperature to ensure proper spreadability.
11 - Place heavy cream and corn syrup in a microwave-safe bowl and heat until boiling. Add chopped semisweet chocolate, allow to stand 30 seconds, then whisk until smooth and glossy. Let glaze cool until slightly thickened but still pourable.
12 - Set first cake layer on serving platter. Spread with 1/3 to 1/2 of cooled coconut pecan frosting. Add next cake layer(s), repeating frosting. Leave sides exposed. Drizzle chocolate glaze over top, allowing it to run down naturally. Cut with a sharp serrated knife for clean slices.

# Extra Suggestions:

01 - For optimal flavor, toast pecans prior to adding to the frosting. Store assembled cake under a dome at room temperature for up to two days, or refrigerate in warmer environments. Both cake and frosting may be prepared a day in advance.
02 - If buttermilk is unavailable, combine one tablespoon lemon juice with one cup milk and let it rest five minutes before use.
03 - The flavors intensify overnight; the cake texture remains moist and the frosting stays luscious.

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