German Chocolate Cake
A rich and decadent cake featuring layers of moist chocolate cake, creamy coconut-pecan frosting, and a hint of vanilla. This classic dessert is perfect for celebrations and special occasions, offering a delightful balance of flavors and textures.
Equipment
- Mixing bowls (large and medium)
- Whisk or electric mixer
- 9-inch round cake pans (2 or 3, depending on desired height)
- Parchment paper
- Spatula
- Saucepan (for making frosting)
- Cooling rack
- Knife or offset spatula (for frosting)
Ingredients
- For the Cake:
- 4 ounces unsweetened chocolate finely chopped
- 1/2 cup boiling water
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs separated into yolks and whites
- 1 teaspoon vanilla extract
- 1 cup buttermilk or substitute with milk + 1 tablespoon vinegar
- For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat the Oven : Preheat your oven to 350°F (175°C). Grease and flour two or three 9-inch round cake pans, and line the bottoms with parchment paper.
- Melt the Chocolate : Place the chopped unsweetened chocolate in a heatproof bowl. Pour the boiling water over the chocolate and stir until smooth. Let cool slightly.
- Prepare the Dry Ingredients : In a medium bowl, whisk together the flour, baking soda, and salt.
- Make the Cake Batter :
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Beat in the egg yolks one at a time, followed by the vanilla extract.
- Gradually add the melted chocolate mixture, alternating with the buttermilk, and mix until smooth.
- Stir in the dry ingredients until just combined.
- In a separate bowl, beat the egg whites with a whisk or electric mixer until stiff peaks form. Gently fold the beaten egg whites into the batter in three parts, being careful not to deflate the mixture.
- Bake the Cake : Divide the batter evenly among the prepared cake pans. Bake for 25–30 minutes (for two pans) or 20–25 minutes (for three pans), or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely.
- Make the Coconut-Pecan Frosting :
- In a saucepan over medium heat, combine the evaporated milk, sugar, butter, and egg yolks. Cook, stirring constantly, until the mixture thickens (about 10–12 minutes).
- Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature before using.
- Assemble the Cake :
- Place one cake layer on a serving plate. Spread a generous layer of the coconut-pecan frosting evenly over the top.
- Add the second layer and repeat with the frosting. If using a third layer, repeat the process.
- Frost the sides of the cake with the remaining frosting, using a spatula to create an even layer.
- Serve : Slice the cake into wedges and serve at room temperature.
Notes
Use high-quality unsweetened chocolate for the best flavor.
If you don’t have buttermilk, make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
The coconut-pecan frosting can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently before using.
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
If you don’t have buttermilk, make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
The coconut-pecan frosting can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently before using.
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.