German Chocolate Sheet Cake

Name: German Chocolate Sheet Cake
Yield: 15 servings
Ingredients: 8 oz. German’s sweet chocolate baking bars, chopped; 1/2 cup strong brewed hot coffee; 2 1/4 cups all-purpose flour; 1 tsp. baking soda; 1/2 tsp. kosher salt; 1 cup unsalted butter, softened; 1 cup granulated sugar; 3/4 cup packed light brown sugar; 4 large eggs, at room temperature; 2 tsp. vanilla extract; 1 cup whole buttermilk, at room temperature; 1/4 cup unsalted butter; 1/4 cup whole milk; 2 Tbsp. unsweetened cocoa powder; 1/8 tsp. kosher salt; 2 1/4 cups powdered sugar, sifted; 1/2 cup granulated sugar; 1/2 cup packed light brown sugar; 1 cup evaporated milk; 3 large egg yolks; 1/2 cup unsalted butter, cubed; 1/4 tsp. kosher salt; 2 1/2 cups sweetened shredded coconut; 1 1/2 cups pecan halves, toasted and finely chopped; 1 tsp. pure vanilla extract

350°C350°Fstand mixerView source

This sheet cake marries two iconic dessert styles, blending a rich chocolate sponge with both a glossy fudge icing and a classic coconut-pecan topping. It is an impressive centerpiece for large gatherings and celebrations.

Main

Ingredients

15 servings

8 oz German’s sweet chocolate baking bars, chopped · chopped
1/2 cup strong brewed hot coffee · hot
2 1/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp kosher salt
1 cup unsalted butter · softened
1 cup granulated sugar
3/4 cup packed light brown sugar
4 large eggs · at room temperature
2 tsp vanilla extract
1 cup whole buttermilk · at room temperature
1/4 cup unsalted butter
1/4 cup whole milk
2 tbsp unsweetened cocoa powder
1/8 tsp kosher salt
2 1/4 cup powdered sugar · sifted
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 cup evaporated milk
3 large egg yolks
1/2 cup unsalted butter · cubed
1/4 tsp kosher salt
2 1/2 cup sweetened shredded coconut
1 1/2 cup pecan halves · toasted and finely chopped
1 tsp pure vanilla extract

Preparation

1
Preheat oven to 350°F and grease a 9x13-inch baking pan.
2
Melt chocolate and hot coffee in a microwave-safe bowl; stir until smooth and let cool for 15 minutes.
3
Whisk flour, baking soda, and salt in a medium bowl.
4
Beat butter and sugars in a stand mixer until fluffy, then incorporate eggs one by one.
5
Mix in the melted chocolate and vanilla, then alternate adding flour mixture and buttermilk to the batter.
6
Pour batter into the pan, tap to release bubbles, and bake for 40 to 45 minutes until set. Cool completely for 3 hours.
7
Prepare fudge icing by simmering butter, milk, cocoa, and salt in a saucepan, then whisking in powdered sugar. Spread over the cooled cake immediately.
8
Prepare coconut-pecan frosting by cooking sugars, milk, yolks, butter, and salt in a pot until thickened. Remove from heat and stir in coconut, pecans, and vanilla. Let cool for 1 hour.
9
Spread the coconut-pecan frosting over the fudge layer and refrigerate for at least 2 hours before serving.