GERMAN CHOCOLATE CAKE

German Chocolate Cake Recipe

Ingredients

120g sweet baking chocolate
1/2 cup water
2 cups sugar
1 cup butter, softened (230g)
4 large eggs
2 1/4 cups all-purpose flour or 2 1/2 cups cake flour (not self-rising flour)
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
1 cup buttermilk

Method

Heat oven to 180ºC.

Grease the bottom and sides of 3 round pans that are either 20 or 22cms round. Line the bottoms of the pans with waxed paper or cooking parchment paper.

Heat the chocolate and water in a saucepan over low heat, stirring until the chocolate is melted. Cool.

Beat the sugar and margarine in a medium bowl with an electric mixer on high speed until light and fluffy. Beat in the eggs, one at a time. Beat in the chocolate and vanilla on low speed. Add the remaining ingredients. Beat on low speed just until blended.

Pour into baking pans. Bake 20cm rounds 35-40 minutes or 22cm rounds 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Cool for 10 minutes then remove from pans to a wire rack. Remove the paper and cool completely.

Frosting:
1 cup sugar
113g butter
1 cup evaporated milk
1 teaspoon vanilla
3 large egg yolks
1 1/3 cups flaked coconut
1 cup chopped pecans

For the frosting, mix the sugar, margarine, milk, vanilla and egg yolks in a 2 quart saucepan. Cook over medium heat for 12 minutes, stirring occasionally, until thick. Stir in the coconut and pecans. Cool for 30 minutes, beating occasionally, until the mixture is spreadable. Fill the layers and frost the top of the cake with the frosting, leaving the sides of the cake unfrosted.

Makes 16 servings.

Tips:

Make sure the chocolate you are using is sweet baking chocolate, not dark. This type of chocolate cake is made with the sweeter chocolate.
For some reason, German chocolate cake is never frosted on the sides, just on the top and between the layers. And it is traditionally frosted with this coconut pecan frosting.
Always ensure that your eggs are room temperature before making your cake. It makes a lighter cake.
For an extra little bit of fancy, decorate the top edge of the cake with pecan halves or extra coconut and glace cherries as shown here.
Source:cookingnook.com 
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/02/german-chocolate-cake.html