German Chocolate 6-Layer Cake

Here, coconut and pecan frosting oozes from six layers of feather-light chocolate cake.

Total Time:
1 hr 30 min
Prep:
10 min
Inactive:
30 min
Cook:
50 min

Yield:
8 to 10 slices
Level:
Intermediate

Ingredients
  • Cake:
  • 4 ounces bittersweet chocolate, chopped
  • 2 cups sugar
  • 1 cup (2 sticks) butter, plus additional for greasing cake pans
  • 4 eggs, separated
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • Frosting:
  • 2 cups sugar
  • 2 cups evaporated milk
  • 1 cup (2 sticks) butter
  • 6 egg yolks
  • 2 teaspoons vanilla extract
  • 2 2/3 cups flaked sweetened coconut
  • 2 cups pecans, chopped
Directions
  • Special equipment: a double boiler

  • For the cake: Grease and flour three 9-inch round cake pans. Preheat the oven to 350 degrees F.

  • Combine the chocolate with 1/2 cup boiling water in the top of a double boiler until the chocolate is melted.

  • Cream together the sugar and butter with an electric mixer on medium speed, 3 minutes. Fold in the melted chocolate. Add the egg yolks.

  • Sift together the flour, baking soda and salt in a small bowl. Add to the butter mixture and stir to combine, scraping down the sides of the bowl. Stir in the buttermilk.

  • Beat the egg whites in a clean bowl with cleaned beaters until stiff peaks form. Fold the egg whites into the cake batter. Divide the batter among the prepared cake pans and bake until a knife inserted in the center comes out clean, about 35 minutes. Invert the pans onto racks and cool well.

  • For the frosting: Combine the sugar, evaporated milk, butter, egg yolks and vanilla in a medium saucepan. Bring to a boil, stirring continuously, being careful not to scorch the frosting. Lower the heat and cook, 2 minutes. Remove from the heat and stir in the coconut and pecans. Spread the frosting in a shallow pan, and place in the refrigerator to cool completely.

  • To assemble the cake: Slice each cake layer in half horizontally, making a total of 6 thin layers. Place the first cake layer on a cake plate, then spread about 1/4 inch of the frosting over the top of the cake. Place the next cake layer over the frosting. Repeat the layers, alternating cake and frosting, until all the layers have been used. Frost the outside of the cake.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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