German Chocolate Cake (Dupree)
Submitted by luke
From-scratch German chocolate cake with sweet chocolate melted in boiling water, buttermilk batter with folded egg whites, and a coconut-pecan frosting cooked on the stovetop.
YIELD
1 cakePREP
20 minCOOK
40 minREADY
60 minThis is the real deal. A three-layer German chocolate cake made entirely from scratch, including the legendary coconut-pecan frosting that’s cooked on the stovetop until thick and gooey. No box mix, no canned frosting, just pure Southern baking at its finest.
The batter starts with sweet chocolate melted in boiling water, which gives the cake a deeper, more rounded chocolate flavor than cocoa powder alone. Buttermilk reacts with the baking soda for a tender, moist crumb, and stiffly beaten egg whites folded in at the end give each layer a lightness that keeps the cake from feeling heavy despite its richness. Pecans go into the batter too, adding crunch throughout the layers.
The frosting is the star. Evaporated milk, egg yolks, sugar, and butter cook together for about 12 minutes until the mixture reaches a gentle boil and thickens into a caramel-colored base. Coconut and pecans get stirred in, then the whole thing gets beaten until spreadable.
Kitchen Tips
- Line pan bottoms with wax paper and butter the paper. German chocolate cake is tender and sticks easily.
- Fold the egg whites in gently with a rubber spatula. Aggressive stirring deflates them and you lose the cake’s lightness.
- Beat the frosting with a mixer until it cools enough to hold its shape. If it’s too warm, it slides off the layers.
- The wax paper strip trick keeps the serving plate clean while you frost. Slide the strips out after assembling.
Variations
- Use toasted pecans in the frosting for a deeper, nuttier flavor.
- Add a thin layer of chocolate ganache between the frosted layers for triple-chocolate intensity.
- Make it as two square layers instead of three rounds for a more casual sheet-cake presentation.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Butter 3 round layer pans, 8 or 9 by1½ inches, or 2 square pans, 8×8×2 inches or 9×9×2 inches.
Line bottoms of pans with wax paper and butter paper.
Pour 2 cup of boiling water over chocolate, stirring until chocolate is melted; set aside to cool.
In large mixing bowl beat butter and sugar together until light.
Add egg yolks, 1 at a time, beating after each addition.
Slowly blend in melted chocolate and vanilla.
Blend together flour, soda and salt.
Alternately mix flour mixture and buttermilk into butter mixture, beating after each addition until batter is smooth.
Fold in egg whites and then pecans.
Divide batter among prepared pans.
Bake until top springs back when touched lightly: 8-inch round layers, 35 to 40 minutes; 9-inch round layers, 30 to 35 minutes; 8-inch squares, 45 to 50 minutes; or 9-inch squares, 40 to 45 minutes.
Cool in pans on wire racks. Remove from pans.
Make frosting: In a very heavy saucepan combine evaporated milk, sugar, egg yolks, and butter.
Cook and stir over medium heat until thick, about 12 minutes.
It should have come to a gentle boil.
Stir in vanilla, coconut and pecans.
Beat with a mixer until thick and cold enough to spread.
Put strips of wax paper around outside edge of a serving plate.
Put bottom layer of cake on top, with paper extending out.
Spread frosting on each layer and on top of cake.
Remove wax paper before serving.
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