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Martha Stewart German Chocolate Cake Recipe

Martha Stewart German Chocolate Cake Recipe

Try this Martha Stewart German Chocolate Cake Recipe. It is the best way to enjoy a classic layer cake that features a moist.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 15
Calories 520 kcal

Ingredients
  

  • For the Cake Layers:
  • 4 ounces of sweet baking chocolate like Baker's, chopped.
  • 1/2 cup of boiling water.
  • 1 cup 2 sticks of unsalted butter, softened.
  • 2 cups of granulated sugar.
  • 4 large eggs separated (yolks and whites).
  • 1 teaspoon of pure vanilla extract.
  • 2 1/2 cups of all-purpose flour.
  • 1 teaspoon of baking soda.
  • 1/2 teaspoon of salt.
  • 1 cup of buttermilk.
  • For the Coconut-Pecan Frosting:
  • 1 cup of evaporated milk.
  • 1 cup of granulated sugar.
  • 3 large egg yolks lightly beaten.
  • 1/2 cup 1 stick of unsalted butter.
  • 1 teaspoon of pure vanilla extract.
  • 1 1/3 cups of sweetened shredded coconut.
  • 1 cup of chopped pecans toasted.

Instructions
 

Prep the Oven

  • Preheat your oven to 350°F (180°C). Grease and flour three 8-inch round pans and line the bottoms with parchment paper.

Melt the Chocolate

  • Place the chopped sweet chocolate in a small bowl and pour the boiling water over it. Stir until melted and smooth, then let it cool.

Cream and Combine

  • In your large bowl, beat the butter and sugar for 5 minutes. Add the egg yolks one at a time, then stir in the vanilla and cooled chocolate.

Mix the Dry

  • Whisk together the flour, baking soda, and salt. Add this to the butter mixture alternately with the buttermilk, starting and ending with the flour.

Fold the Whites

  • In a separate clean bowl, beat the 4 egg whites until stiff peaks form. Gently fold the whites into the thick batter using a spatula.

Bake the Layers

  • Divide the batter evenly among the three pans. Bake for 30 to 35 minutes until a toothpick comes out clean. Cool in the pans for 15 minutes.

Cook the Frosting

  • In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly for 12 minutes until thickened.

Finish and Frost

  • Remove the frosting from heat and stir in the vanilla, coconut, and pecans. Once cool, spread the thick frosting between the layers and over the top.

Notes

  • Toast the pecans. Spending 5 minutes to toast your pecans in a dry skillet before adding them to the frosting unlocks a much deeper, nuttier flavor.
  • Whip the whites. Folding in stiffly beaten egg whites is the secret to a light, airy sponge that can support the heavy, custardy frosting.
  • Don't over-mix. When folding the egg whites into the batter, use a slow "over and under" motion so you don't deflate the air bubbles.
  • Use Sweet Chocolate. Traditional German Chocolate Cake uses "Sweet Baking Chocolate" (48% cocoa), which is much milder than semi-sweet or dark chocolate.
  • Stir the frosting. Do not stop stirring the frosting while it is on the stove; the egg yolks can scramble easily if they stay still for too long.
  • Leave the sides. It is traditional to only frost the top and between the layers of this cake, leaving the beautiful chocolate sponge visible on the sides.
Keyword Martha Stewart German Chocolate Cake Recipe