Ingredients for German Chocolate Cake High Altitude Recipe
- German Chocolate
- 1/4 cup (60ml) water
- 1 cup (2 sticks) (227g) unsalted butter
- 2 cups (400g) granulated sugar
- Eggs
- 1 teaspoon baking soda
- 1 cup (240ml) buttermilk
- Cake Flour
- a pinch of salt
- Vanilla Extract
- Frosting
- 1 (12-ounce) can evaporated milk
- Half And Half
- 4 large egg yolks
- 1 cup (100g) sweetened shredded coconut
- 1 cup (115g) chopped pecans or walnuts
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How to Make German Chocolate Cake High Altitude Recipe
- Preheat oven to 350°F (175°C) for high altitude. (Adjust to 375°F (190°C) and reduce baking time if baking at sea level).
- Prepare three 8-inch round baking pans by lining the bottoms with parchment paper and greasing the sides.
- In a double boiler, melt 1 cup (170g) semi-sweet chocolate chips with 1/4 cup (60ml) water over simmering water. Stir until smooth, then remove from heat and let cool.
- In a large bowl, cream together 1 cup (2 sticks) (227g) softened unsalted butter and 2 cups (400g) granulated sugar until light and fluffy.
- Beat in 4 large egg yolks, one at a time, then blend in the cooled melted chocolate.
- In a separate measuring cup, dissolve 1 teaspoon baking soda in 1 cup (240ml) buttermilk.
- In a medium bowl, whisk together 2 1/2 cups (300g) all-purpose flour and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 teaspoon pure vanilla extract.
- In a clean bowl, beat 4 large egg whites until stiff peaks form. Gently fold the egg whites into the batter using a rubber spatula.
- Divide the batter evenly among the prepared pans.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. (High altitude baking times may need slight adjustment).
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes cool, prepare the frosting (see below).
- Once the cakes are completely cool, frost and layer the cakes as desired.
- **German Chocolate Frosting:**
- In a medium saucepan, combine 1 cup (2 sticks) (227g) unsalted butter, 1 (12-ounce) can evaporated milk, 1/2 cup (120ml) heavy cream, 2 cups (400g) granulated sugar, 4 large egg yolks, and a pinch of salt.
- Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes).
- Remove from heat and stir in 1 teaspoon pure vanilla extract, 1 cup (100g) sweetened shredded coconut, and 1 cup (115g) chopped pecans or walnuts.
- Beat until the frosting is smooth and spreadable. If too thick add a tablespoon or two of milk to adjust.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
237g
Fat
166g
Carbs
29g
