- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a bowl, combine flour, baking powder, baking soda, and salt.
- Melt chocolate in boiling water, then let it cool.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the melted chocolate and vanilla.
- Gradually add the dry ingredients to the wet, alternating with buttermilk. Begin and end with the dry ingredients.
- Divide the batter evenly among the prepared pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Allow the cakes to cool completely.
The Coconut-Pecan Frosting:
Ingredients:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/3 cups shredded sweetened coconut
- 1 cup chopped pecans
Instructions:
- In a saucepan, whisk together evaporated milk, sugar, egg yolks, and butter over medium heat.
- Stir continuously until the mixture thickens, about 10-12 minutes.
- Remove from heat, and stir in vanilla, coconut, and pecans. Let it cool to room temperature before frosting the cake.
Assembly:
- Place one chocolate layer on a serving plate, spread a generous amount of frosting on top. Repeat with the remaining layers.
- Use the remaining frosting to cover the top and sides of the cake.
- Optional: Garnish with additional pecans or chocolate shavings.
Conclusion:
The German Chocolate Cake is a testament to the power of flavors and the joy found in every decadent bite. Its rich history, combined with the perfect interplay of chocolate, coconut, and pecans, makes it a true American classic. Whether shared at celebrations, birthdays, or enjoyed as a self-indulgent treat, the German Chocolate Cake continues to weave its magic, creating memories and savoring the sweet moments of life. Embrace the layers of tradition and taste, and let the allure of German Chocolate Cake captivate your senses.