German Chocolate Cake
This classic dessert is a textural delight, pairing layers of tender chocolate cake with the sweet chew of coconut-pecan frosting.
Ingreadient :
Cake
- Cooking spray
- 7 ounces semisweet chocolate, finely chopped
- 2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 1 1/2 sticks (6 ounces) softened unsalted butter
- 1 3/4 cups sugar
- 3 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk
Frosting
- 3 1/2 cups pecan halves, divided
- 2 sticks plus 2 tablespoons (9 ounces) unsalted butter, at room temperature
- 28 ounces sweetened condensed milk (2 cans)
- 3/4 cup packed light brown sugar
- 5 large egg yolks
- 10 ounces sweetened shredded coconut (3 cups)
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon fine sea salt
Direction :
Cake
- Cooking spray
- 7 ounces semisweet chocolate, finely chopped
- 2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 1 1/2 sticks (6 ounces) softened unsalted butter
- 1 3/4 cups sugar
- 3 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk
Frosting
- 3 1/2 cups pecan halves, divided
- 2 sticks plus 2 tablespoons (9 ounces) unsalted butter, at room temperature
- 28 ounces sweetened condensed milk (2 cans)
- 3/4 cup packed light brown sugar
- 5 large egg yolks
- 10 ounces sweetened shredded coconut (3 cups)
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon fine sea salt
