Traditional German Chocolate Cake

Prep time: 25 minutes

Baking time: 35-40 minutes 

Resting time: 30 minutes - 1 hour 

Ingredients: 

For the cake:

* 1/2cup Semi-sweet baking chocolate cut into pieces 

* 2cups Granulated Sugar 

* 1cup Unsalted Butter at room temperature 

* 1/2cup Water

* 4 Eggs 

* 2 1/4cups Cake Flour

* 1tsp Baking Soda 

* 1cup Buttermilk

* 1tsp Vanilla Extract 

For the Coconut Walnut Frosting:

* 1cup Granulated Sugar 

* 1cup Evaporated Milk 

* 1/2cup Unsalted Butter 

* 3 Eggs beaten lightly 

* 1 1/3cup Shredded Coconut (unsweetened)

* 1cup Walnuts chopped finely

* 1tsp Vanilla extract 

For the Chocolate Buttercream Frosting:

* 1 + 1/2cups Unsalted Butter at room temperature 

* 4cups Confectioners Sugar

* 3/4cup Cocoa Powder

* 3-6tbsp Whipping Cream

* 1 + 1/2tsp Vanilla Extract 

Directions:

1. Grease 3 9"inch round cake pans. Line the bottom of each with parchment paper and grease the parchment paper. Set aside. 

2. Pre-heat oven to 350degrees. 

3. Using a heavy bottomed pan, melt the chocolate with the water. Stir frequently, and set aside to cool. 

4. Using an electric mixer, beat the sugar and butter together, until light and fluffy (on medium), scrapping bowl as needed. 

5. Add the 4 eggs, one at a time, beating in between, and scraping bottom and sides of the bowl as needed. 

6. Beat in the chocolate mix. Then, turning electric mixer to low speed, beat in the remaining cake ingredients. Combine the dry ingredients together, and add it into the mixture in 1/3 batches alternating with the buttermilk. Start and end with the dry ingredients. Beat until blended, scraping the sides and bottom of the bowl as needed. 

7. Pour the mixture into the three prepared pans, evenly. Bake at 350degrees for 35 -42 minutes, or until inserted toothpick comes out clean. Do not overbake or the cake will be too dry. 

8. Once baked, cool the cakes in the pan for 5 minutes, and then invert the cakes onto a wire rack and leave to cool fully. 

9. For the frosting, beat the eggs well together, ensuring they are combined (1 minute). In a large saucepan, combine the sugar, evaporated milk, and butter, over medium heat, stirring constantly. Gradually add in the eggs, pouring slowly, and constantly beating, so that the eggs combine with the rest of the mixture.  The mixture will begin to bubble. Remove saucepan from the heat when it starts to bubble. It is important to beat the mixture constantly until its off the heat.

10. Stir in coconut, pecans, and vanilla. Mix to combine well. Leave to cool. The mixture can be used only once it has cooled completely. 

11. To make the buttercream icing, beat the butter in the bowl of a stand mixer (with whisk attachment)until pale and fluffy. Add the confectioners sugar 1 cup at a time, alternating with 1 tbalespoon of whipping cream, and the cocoa powder. Keep whisking in between additions. Add in the vanilla extract and keep beating until the frosting is whipped, creamy and smooth.  

12. To put the cake together, place one of the cakes on the cake stand. If they feel uneven using a serrated knife slice the cake so you have three even layered cakes. Spread 1/2 of the coconut frosting mix on the first cake. Spread evenly over the cake. Then place the 2nd cake over the frosting. Press down gently so the coconut frosting spreads evenly, and the 2nd cake sets over the first. Add the last 1/2 of the coconut frosting on the 2nd layer. Add the 3rd cake on top and press down gently. Place the cake stand in the refrigerator to chill the cake for 1/2hour. 

13. Once chilled, ice the cake with the buttercream icing, taking care to place a layer of the icing over the whole cake. Place cake in the refrigerator to chill for 20 minutes. Then add a second layer of frosting over the first, taking care to smooth the frosting and and add a design of your choice. You can transfer some of the icing to a piping bag and pipe a design of your choice on the cake. Sprinkle the top of the cake with teaspoon of coconut and a teaspoon of walnuts.

Variations: * This cake is traditionally made withoit external frosting. 

 

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