Bobby Flay German Chocolate Cake
Indulge in the decadent layers of Bobby Flay’s German Chocolate Cake, a show-stopping dessert that combines rich, moist chocolate cake with a luscious coconut-pecan frosting. This homemade classic starts with high-quality unsweetened chocolate and is elevated by fluffy whipped egg whites, creating a light yet indulgent base. The frosting, made from scratch with evaporated milk, brown sugar, sweetened coconut flakes, and toasted pecans, delivers the signature gooey decadence that makes this cake so irresistible. Perfectly balanced with a hint of vanilla, this cake is ideal for special occasions or as a comforting treat. With its stunning presentation and unforgettable flavors, this quintessential German chocolate cake will quickly become a family favorite.
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Recipe Information
Ingredients
- 4 ounces Unsweetened chocolate
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 1 cups Unsalted butter
- 2 cups Granulated sugar
- 4 large Egg yolks
- 1 teaspoon Vanilla extract
- 1 cups Buttermilk
- 4 large Egg whites
- 1 cups Evaporated milk
- 1 cup Brown sugar
- 0.5 cups Unsalted butter (for frosting)
- 3 large Egg yolks (for frosting)
- 1 teaspoon Vanilla extract (for frosting)
- 1.5 cups Sweetened flaked coconut
- 1 cup Pecans, chopped
Instructions
Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Melt the unsweetened chocolate in a heatproof bowl over simmering water or in the microwave. Let it cool slightly.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, cream the butter and granulated sugar together until light and fluffy, about 3 minutes.
Add the egg yolks one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract and melted chocolate.
Alternately add the dry ingredients and buttermilk in thirds, beginning and ending with the dry ingredients. Mix until just combined.
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
Divide the batter evenly among the three prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cool the cakes in the pans for 10 minutes, then invert onto wire racks to cool completely.
To make the frosting, combine the evaporated milk, brown sugar, butter, and egg yolks in a medium saucepan over medium heat. Stir constantly for about 10 minutes, or until the mixture thickens.
Remove the frosting from the heat and stir in the vanilla, coconut, and pecans. Allow to cool for 15-20 minutes before spreading.
Place the first cake layer on a serving plate and spread a generous amount of frosting over it. Repeat with the second and third layers, spreading frosting on top and sides of the cake.
Let the assembled cake sit for at least 30 minutes before slicing to allow the flavors to meld. Serve and enjoy!
Nutrition Facts
Calories |
934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 28.9 g | 145% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 317 mg | 14% | |
| Total Carbohydrate | 108.6 g | 39% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 76.7 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 156 mg | 12% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 396 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
