German Chocolate Cake
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Ingredients
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- pinch salt
- 1/2 cup unsalted butter cubed
- 3/4 cup flaked coconut toasted (sweetened or unsweetened)
- 3/4 cup shredded coconut toasted (sweetened or unsweetened)
- 1 cup chopped pecans toasted
- Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup Dutch-processed cocoa powder sifted
- 2 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp salt
- 1/2 cup vegetable oil
- 1 cup buttermilk room temperature
- 1 cup hot water or coffee
- 2 large eggs room temperature
- 2 tsp vanilla
- Chocolate Swiss Meringue Buttercream:
- 5 large egg whites
- 1 2/3 cups dark brown sugar packed
- 2 cups unsalted butter room temperature
- 8 oz good quality dark chocolate chopped, melted, cooled
- 1/4 cup Dutch-processed cocoa powder sifted
- 2 tsp vanilla
Instructions
- Coconut Pecan Filling:
- Whisk egg yolks and evaporated milk in a medium saucepan. Stir in sugars, salt, and vanilla.
- Cook over medium heat, stirring frequently until mixture comes to a low boil. Continue cooking, stirring constantly, until mixture thickens to a pudding-like consistency (about 10mins).
- Remove from heat. Add butter, coconut, and pecans and stir until combined. Cool completely before using on cake.
- Chocolate Cake:
- Preheat oven to 350F, grease three 8" round baking pans and dust with cocoa powder. Line bottoms with parchment.
- Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
- In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs).
- Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
- Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
- Bake for 30-35 mins or until a cake tester comes out mostly clean.
- Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.
- Chocolate Swiss Meringue Buttercream:
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
- Place bowl over a pot with about 1" of simmering water. Whisk constantly until the mixture is hot and no longer grainy to the touch (about 3mins). Or registers 160F on a candy thermometer.
- Place bowl on your stand mixer and whip on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (5-10mins)).
- Switch to paddle attachment. Slowly add cubed butter and mix until smooth.**
- Add cooled melted chocolate, cocoa powder, and vanilla. Whip until smooth.
- Assembly:
- Place a layer of cake on a cake board or plate. Spread a thin layer of buttercream on top of the layer (optional) and pipe a border around the outside to hold the filling in. Fill with about 3/4 cup of coconut pecan filling. Repeat with next layer.
- Place final layer on top and do a thin crumb coat on the cake. Chill for 20mins.
- Frost the top and sides of the cake with remaining frosting. Do a decorative border on top using a 6B tip if desired. Chill for 30mins.
- Fill top center with remaining coconut pecan filling and spread evenly. Sprinkle with toasted coconut and chopped pecans. Press toasted coconut and pecans along the bottom if desired.