The “Sam German” Heritage Cake
This frosting isn’t “spread”—it’s a cooked custard. It should be thick, gooey, and applied generously between the layers and on the top, leaving the sides exposed to show off the chocolate.
| Category | Details |
| Prep Time | 30 minutes |
| Cook Time | 35 minutes |
| Total Time | 1 hour 15 minutes |
| Yield | 1 Three-Layer Cake |
🍴 Ingredients
The Light Chocolate Sponge:
- 4 oz Baker’s German’s Sweet Chocolate (chopped)
- ½ cup Water
- 1 cup Butter, softened
- 2 cups Sugar
- 4 Large eggs (separated)
- 2 ½ cups Cake flour
- 1 tsp Baking soda
- 1 tsp Vanilla extract
- 1 cup Buttermilk
The Custard Frosting:
- 1 cup Evaporated milk
- 1 cup Sugar
- 3 Egg yolks, beaten
- ½ cup Butter
- 1 tsp Vanilla
- 1 ⅓ cups Flaked coconut
- 1 cup Chopped pecans
👩🍳 Instructions
1. The Chocolate & Egg Prep
- Preheat oven to 175°C (350°F).
- Melt the chocolate in the water over low heat; cool.
- The Key: Beat your 4 egg whites until stiff peaks form and set aside.
2. The Batter Construction
- Cream the butter and sugar. Add the 4 egg yolks one at a time. Stir in the melted chocolate and vanilla.
- Alternately add the flour/soda and buttermilk, beating until smooth.
- The Lift: Gently fold in the whipped egg whites with a spatula. Pour into three 9-inch pans and bake for 30–35 minutes.
3. The Gooey Frosting
- In a saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla.
- Cook over medium heat, stirring constantly, until thickened (about 12 minutes).
- Remove from heat and stir in the coconut and pecans. Let it cool until it reaches a spreadable, “gloppy” consistency.
4. The Assembly
- Place the first layer on a plate. Spread a thick layer of frosting to the edge. Repeat with the second and third layers. Traditionally, the sides are left bare to see the layers of chocolate.
The “Drip” Tip: If your frosting is too runny to stay on the cake, pop it in the fridge for 20 minutes before assembly. The butter in the custard will firm up and act as a “glue.”