German Chocolate Cake

Before you start

Despite the name, German chocolate cake is an American cake; it takes its name from a brand of sweet baking chocolate, not the country. The layers are light and mild, made with melted sweet chocolate, buttermilk and whipped egg whites folded in at the end for a tender, airy crumb. The real star is the filling: a cooked custard of evaporated milk, egg yolks, butter and sugar, loaded with coconut and toasted pecans.

The filling must cook until it thickens to a pudding-like consistency and reaches at least 71°C (160°F), since it contains yolks. Undercooked filling stays runny and slides off the layers. It also needs to cool until spreadable. Traditionally the sides of the cake are left bare to show off the layers.

Ingredients

• Cake115 g (4 oz) sweet baking chocolate — chopped
• 120 ml (½ cup) boiling water
• 270 g (2¼ cups) cake flour
• 1 tsp baking soda
• ½ tsp fine salt
• 225 g (1 cup) unsalted butter — softened
• 400 g (2 cups) granulated sugar
• 4 large eggs — separated, room temperature
• 1 tsp vanilla extract
• 240 ml (1 cup) buttermilk — room temperature
• Coconut-pecan filling300 ml (1¼ cups) evaporated milk
• 100 g (½ cup packed) light brown sugar
• 100 g (½ cup) granulated sugar
• 4 large egg yolks
• 115 g (½ cup) unsalted butter — cubed
• ¼ tsp fine salt
• 2 tsp vanilla extract
• 160 g (2 cups) sweetened flaked coconut
• 140 g (1½ cups) pecans — toasted and chopped

Method

1. Heat the oven to 180°C (350°F). Grease the pans and line them with parchment. Pour the boiling water over the chopped chocolate, stir until melted and let it cool to lukewarm.
2. Whisk the cake flour, baking soda and salt. Beat the butter and sugar for 4 minutes until fluffy. Add the 4 yolks one at a time, then the vanilla and melted chocolate, and beat until smooth.
3. On low speed, add the flour mixture in three parts alternately with the buttermilk in two parts.
4. In a clean bowl with the whisk attachment, whip the 4 egg whites to soft, glossy peaks that curl at the tip. Fold a third into the batter to lighten it, then fold in the rest gently until no white streaks remain.
5. Divide among the pans and bake for 25 to 30 minutes, until the tops spring back and a toothpick comes out clean. Cool 10 minutes in the pans, then turn out and cool completely.
6. For the filling, whisk the evaporated milk, both sugars, the 4 additional egg yolks and salt in a heavy saucepan, then add the butter. Cook over medium heat, stirring constantly with a spatula and scraping the bottom, for 10 to 14 minutes, until thickened enough to coat the spatula heavily and a thermometer reads at least 71°C (160°F). Do not let it boil hard.
7. Off the heat, stir in the vanilla, coconut and pecans. Cool at room temperature, stirring now and then, until thick and spreadable, about 1 hour.
8. Place a layer on a plate and spread a third of the filling to the edge. Repeat with the remaining layers, finishing with filling on top.

Tips for success

• This recipe uses 8 yolks and 4 whites in total. Freeze the 4 leftover whites for meringues or an egg white omelet.
• If the filling is too loose to stack, chill it for 20 minutes; it firms up as it cools.
• Some bakers frost the sides with a chocolate buttercream; it is optional and makes the cake much sweeter.

Substitutions

Sweet baking chocolate

Use 85 g semisweet chocolate plus 2 tbsp sugar. The cake is slightly darker and less sweet.

Evaporated milk

Half-and-half works; the filling is a little less caramel-tasting and takes a few minutes longer to thicken.

Pecans

Walnuts work in a pinch. For nut-free, add 60 g more coconut, toasted for extra crunch.

Troubleshooting

Filling is runny

It was not cooked long enough. Return it to the heat and cook, stirring, until it thickens and reaches 71°C (160°F).

Filling scrambled

The heat was too high or the bottom was not scraped. Strain the base before adding coconut and pecans if needed, and cook more gently next time.

Layers are flat and dense

The egg whites were overwhipped or deflated while folding. Whip to soft peaks and fold gently with a large spatula.

Storage

Keep the cake covered at cool room temperature for one day, then refrigerate for up to 4 days in total because the filling contains egg yolks. Bring slices to room temperature before serving.

Safety notes

Cook the yolk filling to at least 71°C (160°F) and refrigerate leftovers. Do not taste the raw batter. Contains wheat, egg, milk and tree nuts.