Many people have expressed to me how much they love german chocolate cake, one of these people being my Dad. So for Father’s Day I ended up making this cake for him instead of going out and buying him a gift he would never use. He absolutely loves this cake, even more so when it is made from scratch. I’m not sure if I have ever even made this cake before so I was happy to use him as an excuse.
German Chocolate Cake
Oven Temp: 350°F
Cooking Time: 30 to 35 minutes
1 package (4 oz) Baker’s German’s Sweet Chocolate
1/2 cup water
4 eggs, room temperature, separated
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 cup (2 sticks) butter, softened
2 cups white sugar
1 tsp vanilla extract
1 cup buttermilk
1 recipe Coconut Pecan Frosting
Preheat oven to 350°F. Grease two 8- or 9-inch cake pans or line the bottoms with parchment paper; set aside.
In a small microwave-safe bowl, add the 1/2 cup water and sweet chocolate and microwave, covered, for 2 minutes. Stir until chocolate is completely melted and set aside.
Using a hand mixer or stand mixer, beat the 4 egg whites in a medium bowl until stiff peaks form; set aside.
In a separate medium bowl, whisk together the flour, baking soda, and salt; set aside.
Using a mixer, in a large bowl, beat butter and white sugar until fluffy. Add egg yolks, one at a time, until combined. Add melted chocolate and vanilla; mix until combined.
Slowly add flour mixture alternating with buttermilk, beating until well combined. Add egg whites and stir by hand until blended.
Pour the batter evenly among the two cake pans and bake for 30 to 35 minutes or until toothpick inserted comes out clean. Cool cakes for 15 minutes and turn out onto wire rack to cool completely. Frost with coconut pecan frosting.
Found the recipe here.