German Chocolate Cake
Try your hand at a delicious German Chocolate Cake made with SoChatti chocolate! Everyone will love the flavor of coconut, pecans, and chocolate!
INGREDIENTS FOR CAKE
2 cups granulated sugar
2 cups flour
3/4 cup cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
2 large eggs
1 cup buttermilk (room temperature)
4 ounces SoChatti chocolate
1/2 cup vegetable oil
1 tablespoon vanilla extract
1 cup boiling water
INGREDIENTS FOR COCONUT ICING
3/4 cup brown sugar
1/4 cup sugar
1/2 cup unsalted butter (1 stick)
3 large egg yolks
1 cup evaporated milk
2 teaspoons vanilla extract
1 cup chopped pecans
1 cup shredded unsweetened coconut
INGREDIENTS FOR CHOCOLATE ICING
1 cup unsalted butter (2 sticks)
4 cups powdered sugar
8 ounces SoChatti Chocolate
1/2 cup evaporated milk
1 teaspoon vanilla extract
pinch of kosher salt
INSTRUCTIONS FOR CAKE
Step 1. Heat the oven to 375 degrees and grease 3 8-inch cake pans.
Step 2. In a large bowl whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt.
Step 3. In a separate bowl whisk to combine the eggs, buttermilk, SoChatti chocolate, vegetable oil, and vanilla extract. Then add wet mixture to the dry ingredients, whisk until combined.
Step 4. Whisk the cake batter while you add the boiling water and combine well. The batter will be very thin.
Step 5. Pour the batter into the three prepared cake pans. Bake for about 30 minutes or until a toothpick inserted into the middle comes out clean.
Step 6. Cool the cakes for 10 minutes in the pan on a cooling rack. Then run a knife or icing spatula around the edge to loosen the cake. Remove the cakes from the pan and cool with the tops facing down.
INSTRUCTIONS FOR COCONUT ICING
Step 1. In a saucepan combine the brown sugar, butter, evaporated milk, and vanilla extract, stir while bringing it to a simmer over medium-low heat. In a medium measuring cup combine your egg yolks and sugar, whisk well to combine. Once the butter and evaporated milk mixture comes to a simmer, take the pan off the heat and whisk a ½ cup at a time to the egg and sugar mixture. Once the two mixtures are all combined pour back into the saucepan.
Step 2. Continue to cook the mixture on medium-low heat while continually stirring to prevent burning, cook until it begins to thicken. Strain your mixture into a large bowl, to make sure the mixture is really smooth.
Step 3. Add the vanilla, pecans, and coconut and stir well. Place the icing into the fridge until cool.
INSTRUCTIONS FOR CHOCOLATE ICING
Step 1. Place the room temperature butter into the bowl of a stand mixer with the paddle attachment. Beat the butter until smooth. Add the powder sugar one cup at a time, on low speed. Make sure all of the powdered sugar is incorporated before adding the next cup.
Step 2. Add the SoChatti to the butter and powdered sugar. Scape down the sides to make sure it combines well. Then add the evaporated milk, vanilla extract, and salt. Beat on low speed and scrape down the sides as needed.
Step 1. If needed level the cakes with a knife. Place the first layer of cake on a stand or pedestal. Pipe a ring of the chocolate icing around the rim of the cake to contain the coconut icing. Place 1/3 of the coconut icing in the middle of the cake and spread it to meet the sides of the chocolate icing ring.
Step 2. Place the second layer of cake on top of the first layer of cake and icings. Then pipe a ring of the chocolate icing around the rim of the cake to contain the coconut icing. Place 1/3 of the coconut icing in the middle of the cake and spread it to meet the side of the chocolate icing ring.
Step 3. Then place the final layer of cake on the top. Pipe a decorative border on the top layer and then ice the sides with the remaining icing. Then place the final 1/3 of the coconut icing in the middle of the cake and spread it to meet the side of the chocolate icing.