Golden Anniversary German Chocolate Layer Cake

This is a decadent German Chocolate Cake recipe made extra moist and sealed with a kissed layer of milk chocolate ganache before it is frosted with chocolate buttercream and, of course, layered with silky caramel-coconut-pecan icing.

 

Dusted with flakes of gold, this becomes the Golden Anniversary German Chocolate Layer Cake of which you dream and for which you drool.

 

German Chocolate Cake is now generally used to describe any chocolate layer cake frosted with coconut-caramel-pecan frosting. However, the title originates from traditional recipes using German chocolate, which is a sweeter tasting, milkier chocolate than what we typically use in the United States when baking with chocolate. The cake is always made with buttermilk, though, to keep it extra soft and fluffy.

 

My version adds another dimension of milk chocolate sweetness, with a smooth layer of chocolate ganache to seal in the coconut-caramel-pecan icing before it is topped with rich, chocolate buttercream.

 
Golden Anniversary German Chocolate Layer Cake 

Chocolate Cake:

1 4 oz. German’s chocolate bar broken into pieces

1/2 cup boiling water

2 cups all-purpose flour

1 tsp. baking soda

1/4 tsp. sea salt

1 cup butter, softened

2 cups granulated sugar

4 egg yolks

1 tsp. vanilla extract

1 cup buttermilk see recipe notes

4 egg whites

 

Preheat the oven to 350°F. Grease and line three 8” cake pans with parchment paper and set aside.

 

Place the chocolate pieces in a medium bowl, pour over the boiling water, and let stand 1 minute; whisk together until the chocolate is melted and set aside to cool.

 

In a large bowl, whisk together the flour, baking soda, and salt. 

 

In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy. 

 

Add the egg yolks, 1 at a time, beating well after each addition. 

 

Stir in the cooled chocolate and vanilla extract. 

 

Add the flour mixture to the creamed mixture alternately with the buttermilk (begin and end with the flour mixture).

 

In a separate bowl, whip the egg whites with an electric mixer on high speed until stiff peaks form. 

 

Gently fold half of the egg whites into the batter to loosen it using a large rubber spatula. 

 

Fold in the remaining egg whites. 

 

Divide the batter between the prepared pans.

 

Bake for 30-35 minutes, or until a toothpick inserted near the centers of the cakes comes out clean. 

 

Immediately run a knife between the cakes and sides of the pans and let cool for 15 minutes. 

 

Remove the cakes from the pans and peel away the parchment paper. 

 

Cool completely on wire racks

 

Coconut-Caramel Pecan Filling and Frosting:

1 12 oz. can evaporated milk 

1 1/2 cups granulated sugar

3/4 cup butter

4 egg yolks

1 1/2 tsps. vanilla extract

2 2/3 cups sweetened coconut flakes

1 1/2 cups toasted chopped pecans 

 

In a medium saucepan, combine the milk, sugar, butter, egg yolks, and vanilla. 

 

Cook on medium heat while stirring occasionally.

 

When the butter is melted, cook for approximately 12 minutes whisking constantly, or until the mixture thickens and turns golden. Remove from the heat.

 

Place the coconut and pecans in a large bowl. Pour the cooked mixture over them and stir to combine. 

 

Cool to room temperature and of desired spreading consistency.

 

Milk Chocolate Ganache:

2 cups milk chocolate chips

1 cup heavy cream

Chocolate Buttercream Frosting:
2 cups butter, softened
2 ½ cups powdered sugar
½ cup unsweetened cocoa powder
2 Tbs. heavy cream

 

Place the chocolate and heavy cream in a small pot and heat over low heat, stirring constantly until spreading consistency.

 

Chocolate Buttercream:
1 cup salted butter, room temperature (2 full sticks)
3 cups powdered sugar
1 cup unsweetened cocoa powder
1/2 cup cream
2 tsp. vanilla extract

 

Using a stand or hand mixer, beat the butter until soft. 

 

Sift in the powdered sugar and cocoa powder and continue mixing.

 

Add the cream and vanilla and beat until smooth.

 

 

Assembly:

Place a cake layer on an 8” cake board, a cake stand a or serving plate. Scoop 1/3 of the coconut-caramel-pecan frosting on top; spread as evenly as possible. Use a spoon or an offset spatula to push the thick frosting into place. Top with a second cake layer and repeat frosting. 

 

Spread a coating of the cooled and thickened ganache on the sides and top of the cake.

 

Next, ice with the chocolate buttercream, pressing the frosting all around with the back edge of a spoon or spatula to create a truly rustic look.

 

Scoop and spread a final layer of the coconut-caramel-pecan frosting over the top of the cake and garnish with toasted pecans and gold flecks. (You may choose to “cone” the top of the cake by pulling up the sides of the icing to a narrower tip at the top layer – just for a different look).

 

 

Store the cake at room temperature in an air-tight cake keeper, or tightly under plastic wrap for up to 4 days. Or, to prolong freshness, store in the refrigerator for up to 7 days. Bring slices of cake to room temperature before serving.