Debbi's German Chocolate Cake
Submitted by linda marie
Three-layer German chocolate cake with mashed potatoes in the batter for a tender crumb, German milk chocolate, and a cooked pecan-coconut frosting that’s stirred for 12 minutes until golden.
YIELD
16 servingsPREP
55 minCOOK
25 minREADY
2 hrsMashed potatoes are the secret here, and yes, that’s not a typo. Sieved cooked spuds add moisture and a soft, plush crumb that holds up to the heavy frosting without going dry by day two.
The cake uses real German sweet chocolate, which is sweeter and milder than dark, then doubles down with unsweetened cocoa for depth. Half the chopped chocolate gets melted into the batter, the other half folded in for pockets of melt that streak through each slice.
Whipped egg whites folded in last give the layers their lift. Stiff but not dry is the texture you want, dry whites won’t fold cleanly and you’ll knock the air out.
The pecan-coconut frosting is cooked, not creamed. Twelve full minutes of constant stirring over medium heat is what turns the evaporated milk, butter, sugar, and yolks into a custardy caramel. Stop early and it stays soupy.
Pro Tips
- Toast the pecans and coconut before adding to the frosting. It deepens the flavor far beyond raw nuts.
- Bring eggs and buttermilk to room temperature first or the batter will curdle.
- Cool the frosting until it’s lukewarm before spreading. Hot frosting slides off, cold frosting tears the cake.
- Use a wooden spoon for the frosting, not silicone. You need to feel when it thickens.
Variations
- Swap milk chocolate for semi-sweet for a more grown-up bittersweet bite.
- Add a teaspoon of espresso powder to the cake batter to amplify the chocolate.
- Drizzle the finished cake with a thin chocolate ganache for an extra layer.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Grease and flour three 9-inch round cake pans; tap out excess flour.
Prepare cake: Combine half the chopped chocolate and ½ cup water in microwave-safe bowl.
Microwave at full power 50 seconds; stir until melted, or melt in saucepan.
Combine flour, cocoa powder, baking powder and salt in bowl.
Beat together butter and sugar in large bowl until smooth and creamy.
Beat in vanilla, egg yolks and mashed potatoes.
Beat in melted chocolate, until well-blended.
Beat in flour mixture alternately with buttermilk in 3 additions, beginning and ending with dry ingredients and beating 45 seconds after each addition.
Beat egg whites in clean medium-size bowl with clean beaters until stiff, but not dry peaks form.
Fold beaten egg whites and the remaining chopped chocolate into the cake batter until no streaks of white remain.
Scrape the batter into prepared cake pans, dividing equally.
Bake in 350℉ (180℃) F oven for 20 to 25 minutes or until wooden pick inserted in centers comes out with a few moist crumbs on it.
Cool cakes in pans on wire racks 10 minutes; turn cakes out onto wire racks to cool completely.
Prepare Pecan-Coconut Frosting: Combine sugar, butter, the 2 cans evaporated milk, egg yolks and vanilla in a large heavy saucepan.
Cook over medium heat, stirring constantly with wooden spoon, for 12 minutes or until butter is melted, sugar is dissolved and mixture turns golden.
Scrape into large bowl.
Stir in 2½ cups of the pecans and the coconut.
Let stand, stirring occasionally, until the frosting is lukewarm and a good spreading consistency.
Place one cake layer on serving plate; spread top with 1 cup frosting.
Repeat with remaining layers.
Frost sides of cake with 3 cups frosting.
Press the remaining chopped pecans around sides of cake.
Decorate cake with pecans halves and toasted coconut.
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