Old School German Chocolate Cake

Classic recipes like this old school German chocolate cake by OLD SCHOOL SOUL FOOD will always be a crowd favorite. It’s rich, moist, and delicious! Try it at home – I’m sure you’ll be surprised how good it will turn out.

Ingredients

• 2 cups of all-purpose flour (plus more for the pans)
• 1 teaspoon of baking soda
• 1/2 teaspoon of salt
• 4 oz German’s sweet chocolate (chopped into 1/2-inch pieces)
• 1/2 cup of boiling water
• 2 cups of sugar
• 1 cup (2 sticks) unsalted butter (plus more for the pans)
• 4 large eggs (separated)
• 1 teaspoon of vanilla
• 1 cup of buttermilk

Coconut and pecan filling

• 1 can (12 oz) evaporated milk (about 1 1/2 cups)
• 1 1/2 cups of sugar
• 4 large egg yolks (slightly beaten)
• 3/4 cup (1 1/2 sticks) unsalted butter (cut into 12 pieces)
• 1 1/2 teaspoons of vanilla
• 1/4 teaspoon of salt
• 2 1/3 cups of unsweetened flaked coconut
• 1 1/2 cups of chopped toasted pecans

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Instructions

Step 1:

Preheat the oven to 350 degrees and place the rack in the center. Lightly grease and flour three 9-inch cake pans and shake out the excess flour.

Step 2:

Sift flour, baking soda, and salt in a large bowl. Add the chocolates to a small bowl and place over a bowl with boiling water. Stir until melted.

Step 3:

In a second large bowl, add sugar and butter. Mix with an electric mixer at medium speed. Continue to beat until light and fluffy for about 2 minutes. Next, add the egg yolks, one at a time, mixing after every addition. After that, add the vanilla, then alternately add the flour mixture and buttermilk. Mix on low speed, beginning and ending with the flour mixture.

Step 4:

Fold in the melted chocolate.

Step 5:

In a third large bowl, add the egg white and beat with clean beaters on high speed until almost stiff peaks form for about 4 minutes. Add the egg whites to the batter and fold.

Step 6:

Divide the batter between the prepared pans.

Step 7:

Bake the cakes for about 28 to 32 minutes. They are ready when they spring back when lightly pressed in the center. Once done, let the cakes cool in the pans for about 15 minutes. Run a knife around the edges of the pans, then shake to loosen. Transfer to a cooling rack to cool completely for about 45 minutes.

Step 8:

Make the filling. Combine evaporated milk, sugar, egg yolks, butter, vanilla, and salt in a large saucepan. Place it over medium heat and cook for about 15 minutes while stirring constantly. Remove from heat then mix in coconut and pecans. Let it cool until thick enough to spread.

Step 9:

Put one cake layer on a serving plate and cover it with 1 cup of filling. Place the second layer and repeat the process. Top it with the last layer, and pile the remaining filling on top – leave the sides bare. Refrigerate for an hour before slicing and serving.

Old School German Chocolate Cake