Here’s a classic German Chocolate Cake recipe—rich, moist, and topped with that signature coconut‑pecan frosting:
Ingredients (serves 12)
For the Cake:
- 4 oz (115 g) German sweet chocolate, chopped (or use good-quality semi-sweet chocolate)
- 1/2 cup (115 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 4 large eggs, separated
- 1 tsp vanilla extract
- 1 1/2 cups (180 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (120 ml) buttermilk
- 1/2 cup (120 ml) boiling water
For the Coconut-Pecan Frosting:
- 1 cup (200 g) brown sugar
- 1/2 cup (115 g) unsalted butter
- 1/4 cup (60 ml) evaporated milk
- 3 large egg yolks, lightly beaten
- 1 1/2 cups (135 g) sweetened shredded coconut
- 1 cup (100 g) chopped pecans
- 1 tsp vanilla extract
Instructions
- Preheat oven: 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans.
- Melt chocolate & butter: In a small saucepan, melt the chocolate and butter together over low heat. Stir until smooth, then remove from heat.
- Mix dry ingredients: In a bowl, whisk flour, baking soda, and salt.
- Prepare batter:
- In a large bowl, beat egg yolks with sugar until pale and fluffy.
- Stir in melted chocolate mixture and vanilla.
- Alternate adding flour mixture and buttermilk, starting and ending with flour. Mix until just combined.
- Whip egg whites: Beat egg whites to stiff peaks, then gently fold them into the batter.
- Bake: Divide batter evenly between the two pans. Bake 25–30 minutes, or until a toothpick inserted comes out clean. Cool completely on wire racks.
- Make frosting:
- In a saucepan over medium heat, combine brown sugar, butter, and evaporated milk. Bring to a boil and cook 2–3 minutes, stirring constantly.
- Remove from heat and stir in egg yolks, then return to low heat for 3–5 minutes until thickened.
- Remove from heat and fold in coconut, pecans, and vanilla. Let cool slightly.
- Assemble cake:
- Place one cake layer on a serving plate. Spread half of the coconut-pecan frosting over it.
- Top with the second cake layer and spread remaining frosting on top.
- Serve: Slice and enjoy!
💡 Tips:
- For extra moistness, brush each cake layer lightly with simple syrup before frosting.
- You can also frost the sides with whipped cream or ganache for a more modern look.
- Store in an airtight container; the cake keeps well in the fridge for up to 5 days.
If you like, I can also give a quick one-bowl German chocolate cake recipe that’s simpler but still has the classic coconut‑pecan topping. Do you want me to share that version?
