Here’s a classic German Chocolate Cake recipe — rich, moist chocolate cake layers with a signature coconut-pecan frosting. It’s indulgent, impressive, and perfect for celebrations! 🍫🥥
🍰 German Chocolate Cake Recipe
Ingredients
For the Cake
- 4 oz (115g) German sweet chocolate, chopped
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs, separated
- 1 tsp vanilla extract
- 1 1/3 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
For the Coconut-Pecan Frosting
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3/4 cup (1 1/2 sticks) unsalted butter
- 3 large egg yolks, lightly beaten
- 1 1/2 tsp vanilla extract
- 1 1/3 cups shredded sweetened coconut
- 1 cup chopped pecans
For the Chocolate Frosting (optional for sides/top)
- 4 oz semi-sweet chocolate, chopped
- 1/2 cup heavy cream
Instructions
Make the Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Melt the German chocolate over low heat or in a double boiler; let cool slightly.
- In a large bowl, cream butter and sugar until fluffy.
- Beat in egg yolks, then melted chocolate and vanilla.
- In a separate bowl, whisk flour, baking soda, and salt.
- Alternate adding flour mixture and buttermilk to the chocolate mixture, starting and ending with flour.
- In a clean bowl, beat egg whites until stiff peaks form. Gently fold into batter.
- Divide batter evenly between pans and bake 25–30 minutes, or until a toothpick comes out clean. Let cool completely.
Make the Coconut-Pecan Frosting
- In a medium saucepan, combine evaporated milk, sugar, butter, and egg yolks.
- Cook over medium heat, stirring constantly, until thickened (about 12 minutes).
- Remove from heat and stir in vanilla, coconut, and pecans. Let cool slightly before frosting.
Optional Chocolate Frosting
- Heat heavy cream until just simmering. Pour over chocolate and stir until smooth.
- Cool slightly; spread on sides or drizzle over the top for extra chocolate flavor.
Assemble the Cake
- Place one cake layer on a serving plate. Spread half of the coconut-pecan frosting over the top.
- Place second layer on top and spread remaining frosting over the top (and optionally sides).
- Let the cake sit for a couple of hours for best flavor before slicing.
🍫 Tips & Variations
- For an easier version, use boxed chocolate cake mix and make the coconut-pecan frosting from scratch.
- Toast pecans lightly for extra nutty flavor.
- Serve with whipped cream or vanilla ice cream for an indulgent treat.
If you want, I can also give you a simpler, one-bowl German chocolate cake recipe that’s faster but still super moist and flavorful. Do you want that version?
