Ah, German Chocolate Cake — a rich, moist chocolate cake layered with coconut-pecan frosting, classic and indulgent! Here’s a full recipe:
Ingredients
For the Cake:
- 4 oz German sweet chocolate (or semi-sweet chocolate), chopped
- ½ cup boiling water
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks, lightly beaten
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
Step 1: Make the Cake
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a small bowl, melt German chocolate in boiling water and set aside to cool.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add egg yolks one at a time and stir in vanilla.
- Mix in the melted chocolate.
- In a separate bowl, combine flour, baking soda, and salt.
- Alternate adding dry ingredients and buttermilk to the butter-chocolate mixture, beginning and ending with flour.
- In a clean bowl, beat egg whites until stiff peaks form, then gently fold into batter.
- Divide batter evenly among pans and bake 25–30 minutes, or until a toothpick inserted comes out clean. Cool completely.
Step 2: Make the Coconut-Pecan Frosting
- In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter.
- Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes).
- Remove from heat and stir in vanilla, coconut, and pecans. Let cool to room temperature.
Step 3: Assemble the Cake
- Place one cake layer on a serving plate. Spread 1/3 of the frosting on top.
- Repeat with the second layer.
- Top with the final cake layer and spread the remaining frosting on top. Optionally, leave the sides unfrosted for the classic look.
Tips
- Chocolate choice: German sweet chocolate gives a milder, sweeter chocolate flavor; semi-sweet works in a pinch.
- Make ahead: The cake tastes even better if made a few hours ahead or overnight — flavors meld beautifully.
- Storage: Keep at room temperature for up to 2 days or refrigerate up to 5 days.
If you want, I can also give a simpler, one-bowl version that’s quicker but still has that classic German chocolate flavor.
Do you want me to provide that version?
