German Chocolate Cake Recipe

Preheat your oven to 350°F (175°C)

Grease three 8-inch round cake pans with butter or nonstick spray. Line the bottoms with parchment rounds and lightly flour the sides. Place the chopped sweet baking German chocolate in a heatproof bowl.

Pour the boiling water over the

Pour the boiling water over the chocolate and let sit for 1-2 minutes, then stir until smooth and glossy. Set aside to cool until warm but not hot.

In a large mixing bowl, beat

In a large mixing bowl, beat the softened butter and 2 cups of granulated sugar with a hand mixer or stand mixer on medium-high speed for 3-4 minutes, until pale and fluffy.

Add the 4 egg yolks one

Add the 4 egg yolks one at a time, beating well after each addition. Mix in 2 teaspoons vanilla extract and the melted German chocolate until fully combined.

In a separate bowl, whisk together

In a separate bowl, whisk together the cake flour, baking soda, and 1/2 teaspoon fine sea salt. With the mixer on low, add the dry ingredients in three parts, alternating with the buttermilk (beginning and ending with the flour): flour, buttermilk, flour, buttermilk, flour. Mix just until no dry flour pockets remain.

In a clean bowl, beat the

In a clean bowl, beat the 4 egg whites on medium-high speed until stiff peaks form. Gently fold the beaten egg whites into the batter in two additions using a spatula, taking care not to deflate them.

Divide the batter evenly among the

Divide the batter evenly among the three prepared pans. Smooth the tops and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool the cakes in the pans on a wire rack for 10-15 minutes, then run a knife around the edges, invert onto racks, remove parchment, and cool completely.

In a medium saucepan, whisk together

In a medium saucepan, whisk together the evaporated milk, 1 cup granulated sugar, and 3 egg yolks until smooth. Add 1/2 cup unsalted butter pieces and cook over medium heat, stirring constantly, for 8-12 minutes, until thickened and pudding-like and the mixture coats the back of a spoon.

German Chocolate Cake

How to make it