German Chocolate Cake

Name: German Chocolate Cake
Yield: 12 -16 servings
Cuisine: American
Ingredients: 2 Cups All purpose Flour; 1 Cup Unsweetened Cocoa Powder; 2 Cups granulated sugar; 3 Teaspoons Baking Powder; 3 Teaspoons Baking Soda; 1 Teaspoon salt; 1/4 Cup Instant Coffee; 2/3 Cup Canola; 3 Large Eggs; 3/4 Cup Full Fat Sour cream; 3/4 Cup Buttermilk; 4 Teaspoons vanilla Extract; 2/3 Cups Hot water; 1 Stick Unsalted Butter; 1 Cup Brown Sugar; 4 Eggs yolks; 10 oz Evaporated Milk; 2 Teaspoon Vanilla; 2 Cups Sweetend Shredded Coconut; 1 Cup chopped Pecans; 4 Sticks Unsalted Butter; 7 1/2 Cups Confectioners Sugar; 1 1/2 Unsweetened Cocoa Powder; 1/3 cup Heavy Cream; 4 teaspoons Vanilla

JB @whiskeyrye

JBs German Chocolate Cake is the best way I can describe, It's my way of making this traditional cake and won't disappoint.

JB @whiskeyrye

JBs German Chocolate Cake is the best way I can describe, It's my way of making this traditional cake and won't disappoint.

Saved

Ingredients

12 -16 servings

2 CupsAll purpose Flour
1 CupUnsweetened Cocoa Powder
2 Cupsgranulated sugar
3 TeaspoonsBaking Powder
3 TeaspoonsBaking Soda
1 Teaspoonsalt
1/4 CupInstant Coffee
2/3 CupCanola
3Large Eggs
3/4 CupFull Fat Sour cream
3/4 CupButtermilk
4 Teaspoonsvanilla Extract
2/3 CupsHot water
Filling
1 StickUnsalted Butter
1 CupBrown Sugar
4Eggs yolks
10 ozEvaporated Milk
2 TeaspoonVanilla
2 CupsSweetend Shredded Coconut
1 Cupchopped Pecans
Chocolate Butter Cream
4 SticksUnsalted Butter
7 1/2 CupsConfectioners Sugar
1 1/2Unsweetened Cocoa Powder
1/3 cupHeavy Cream
4 teaspoonsVanilla

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Steps

1

Mix all dry cake ingredients before adding the liquids. Add the liquids and beat with blender for 3 to 4 minutes.
2

Grease (3) 9" round pans and add a piece of parchment paper to the bottom. Trace the pan on the parchment paper and cut inside the line about 1/4, place in pan and oil more on top of it.
3

Bake in the oven at 350 degrees for 23 to 27 mins, time will vary. Check with toothpick or fork in center to see if done.
4

While cakes are baking, Mix the filling in a bowl. Chop your pecan with a knife and mix. Add to pan and cook on medium heat for 12 to 18 minutes sturning occasionally, the mix will thinken and caramelize when done.
5

Take cakes out of the oven and let cool. Remove from pans and continue to let cool seperately, you will thank your self for the parchment paper inserts now.
6

Chocolate butter cream, add soften butter and liquids and mix, then add in about a cup if dry mix as you go. You may need to add a splash of milk if to think. (I MADE THIS, AND WAS ALOT, I USED ABOUT 3/4 OF IT) you can save the rest if you have left overs.
7

Layer the cake, add the mix onto the cake. I used an Ice cream scope and worked okay. Grt it on think and make level forcthe next level. Repeat and place the top cake on there. Leave about 1 scope or half cup for to topping.
8

After the cake cools a bit more, add the chocolate buttercream all around, you have plenty to work with. Then add the remaining mix on top, sread out and add a little more chocolate buttercream to smooth out a circle around the mix. I put the cake in the fridge for 30 minutes after final assembly to harden the buttercream. Sit back out on the counter and get ready for the best German Chocolate Cake!... Have a glass of milk ready if you into this kinda thing.