This cake was created in the United States, not Germany, what happens is that it was created two centuries ago by Samuel Germann for the bakery company Boulanger.
+To prepare the German chocolate cake
°4 ounces (114 g) German baker’s chocolate, melted
°4 ounces (114g) warm water
°4 large eggs (68 g) (white and yolk separated) at room temperature
°340 gm all-purpose flour
°1 teaspoon baking soda
°Quarter teaspoon of salt
°227gm soft unsalted butter
°14 oz (397 g) icing sugar
°1 teaspoon vanilla extract
°8 ounces (227 g) of milk
°4 oz (114 g) vegetable oil
+For stuffing coconut and beef
°4 eggs (72 g) yolks
°340 gm evaporated milk
°Two tsp vanilla extract
° ounces (284 g) icing sugar or brown sugar for a richer flavour
°6 oz (170 g) butter
°7 ounces (198g) coconut flakes
°7 ounces (198 g) chopped pecans
°Half a teaspoon of salt
+To make the Chocolate Swiss Meringue Butter
°114 grams of fresh egg white
°16 oz (454 g) icing sugar
°24 oz (454 g) soft unsalted butter
°4 ounces (114 g) German baker’s chocolate, melted and cooled to 90 degrees
°Half a teaspoon of salt
°Two teaspoons of vanilla extract
Heat oven to 350 degrees f. Prepare three 8-inch by 2-inch cake pans with cake mix or another favorite spray.
Melt the chocolate in a heatproof bowl for 15 seconds, until melted. Do not heat or you may burn the chocolate. Adding water to the chocolate and whisk until mixed.
Place the egg whites in a bowl with a whisk, and whisk until stiff, but moist peaks are reached. It should not look broken or crumbly. Put aside.
Mix the milk with the vegetable oil and set aside
Mix flour with baking soda and salt and set aside.
Beat the butter and sugar together until the color is light and fluffy
Add the egg yolk, stirring over low heat, and let it mix well before adding the last yolk.
While mixing over low heat, add the melted and cooled chocolate and vanilla and mix until combined.
Bring to a simmer, adding 1/3 of the flour mixture, then 1/3 of the curd. Repeat 2 more times with rest flour & buttermilk.
Gently add egg whites until combined.
Pour mixture into prepared pans and bake immediately for 30 minutes, Let it cool down before refrigerating it.
For stuffing coconut and beef
In saucepan, whisk together milk, egg yolks, and vanilla over heat until well blended.
Add butter and sugar and continue to cook over medium heat until mixture begins to thicken (about 12 minutes). Whisk constantly or else you risk overcooking the eggs. The mixture will be thick and golden when ready.
Remove the mixture from the heat and add the coconut and walnuts. Cool to spreadable texture.
For the preparation of German chocolate butter
Bring 2 cm of water to a boil in a medium saucepan, then reduce the heat to boiling. Place a metal or glass mixing bowl on top. The bowl should not touch the water.
Put the egg whites and sugar in the bowl and whisk occasionally to dissolve the sugar and prevent the egg whites from settling. Once the mixture reaches 110 degrees F or you no longer feel any sugar granules between your fingers, it’s ready.
Place bowl on mixer and beat on high until stiff peaks form. The tips should straighten when touched and the meringue should be very thick and thick.
Place a large bag of ice under the bowl while mixing to cool the meringue.
Reduce the speed to low. Slowly add the butter in small pieces, then add the salt, melted and cooled chocolate and vanilla extract.
Increase speed and whisk until color is clear and fluffy. Give it a taste, if it still tastes like butter, keep whisking
Reduce the speed again, then add the cooled chocolate and vanilla and mix until smooth.