Q1: Why did my frosting curdle or scramble?

The most common culprit is that you did not stir it constantly while it was on the heat, or your heat was too high. You must whisk or stir the custard for the entire 12 minutes to prevent the egg yolks from scrambling on the bottom of the pan.

Q2: Why isn't my cake light and fluffy?

This is almost always because the egg whites were deflated when they were folded in. Be sure to beat your egg whites to stiff peaks, and then to use a very gentle, "folding" motion with a rubber spatula to incorporate them, not a whisk or a mixer.

Q3: Do I have to use German's Sweet Chocolate?

For the most authentic, classic, and traditional flavor, yes, it is highly recommended. This chocolate is much milder and sweeter than a regular semisweet, which is the key to the cake's signature, light flavor.

Q4: Can I frost the sides of the cake?

You can, but the classic, "naked" look is traditional for a German Chocolate Cake! The gooey, textural frosting is so rich that it is not typically used to cover the entire cake.

Q5: Can I toast my pecans and coconut?

Yes, absolutely! For an even deeper, nuttier flavor, you can toast your pecans (and even your coconut!) in a 350°F oven for about 5-8 minutes, until they are fragrant, before you add them to your cooled custard.

Classic German Chocolate Cake (Grandma's Recipe!)

German Chocolate Cake (Grandma’s Recipe!)

A classic, from-scratch recipe for a traditional three-layer German Chocolate Cake. The moist, light chocolate cake is made with German’s sweet chocolate and buttermilk. The cake is then generously filled and topped with a rich, gooey, homemade coconut-pecan frosting, which is cooked on the stovetop.

Author: Grace

Ingredients

For the Cake:
1 (4 ounce) package Baker’s German’s Sweet Chocolate®, broken into pieces
1/2 cup boiling water
1 cup butter, softened
2 cups white sugar
4 large eggs, separated
1 teaspoon vanilla extract
2 ½ cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
For the Coconut-Pecan Frosting:
1 cup evaporated milk
1 cup white sugar
3 egg yolks
1/4 cup butter
1 teaspoon vanilla extract
1 ⅓ cups sweetened flaked coconut
1 cup chopped pecans

Instructions

Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper.
Make the Cake Batter: Stir the German’s Sweet Chocolate pieces into the boiling water in a small bowl until melted. Set aside to cool.
In a large bowl, beat 1 cup of softened butter with 2 cups of sugar with an electric mixer until light and fluffy.
Stir in the 4 egg yolks, one at a time, beating well after each addition.
Beat in 1 teaspoon of vanilla extract and the cooled chocolate mixture until thoroughly blended.
In a separate bowl, combine the sifted flour, baking soda, and salt.
Mix the flour mixture into the chocolate batter, alternating with the buttermilk, beginning and ending with the flour mixture. Beat until the batter is smooth.
In a clean metal or glass bowl, beat the 4 egg whites until stiff peaks form.
Gently fold the beaten egg whites into the chocolate cake batter, taking care not to deflate the batter.
Pour the batter evenly into the three prepared cake pans.
Bake: Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Cool the cakes in the pans for 10 minutes before turning them out onto wire racks to cool completely.
Make the Frosting: While the cakes cool, pour the evaporated milk into a large saucepan. Mix in 1 cup of sugar, the 3 egg yolks, 1/4 cup of butter, and 1 teaspoon of vanilla.
Bring the mixture to a boil over medium heat, then reduce the heat. Cook, stirring constantly, for about 12 minutes, or until the mixture has thickened.
Remove the pan from the heat. Mix in the flaked coconut and chopped pecans.
Continue to beat or stir the frosting as it cools until it reaches a spreadable consistency.
Assemble: Spread the frosting between each cooled cake layer and over the top of the cake.

Notes

This is a classic layer cake, perfect for a birthday or special occasion.
Traditionally, German Chocolate Cake is not frosted on the sides, allowing the layers to be visible, but only on top and between the layers.
It is important to stir the frosting constantly as it cooks to prevent the egg yolks from scrambling and the bottom from scorching.
Ensuring the cake layers are completely cool before frosting is crucial to prevent the frosting from melting.

Find it online: https://www.eatswithsoul.com/classic-german-chocolate-cake/