🍫 Classic German Chocolate Cake
Despite the name, it’s not from Germany — it’s named after Samuel German, who developed a sweet baking chocolate for Baker’s Chocolate in the 1850s. The cake became famous for its rich chocolate layers and coconut-pecan frosting.
🛒 Ingredients (Serves 10–12)
Cake
- 4 oz German’s sweet chocolate (or semi-sweet), chopped
- ½ cup boiling water
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs, separated
- 1 tsp vanilla extract
- 2½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
Coconut-Pecan Frosting
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolks, lightly beaten
- ½ cup unsalted butter
- 1 tsp vanilla
- 1⅓ cups sweetened shredded coconut
- 1 cup chopped pecans
👩🍳 Instructions
1️⃣ Melt the Chocolate
Pour boiling water over chopped chocolate. Stir until smooth. Cool.
2️⃣ Make the Batter
- Cream butter and sugar until fluffy.
- Beat in egg yolks, one at a time. Add vanilla and melted chocolate.
- Mix flour, baking soda, and salt.
- Add dry ingredients alternately with buttermilk.
- Beat egg whites to stiff peaks and gently fold into batter.
3️⃣ Bake
- Divide into three greased 8- or 9-inch round pans.
- Bake at 350°F (175°C) for 25–30 minutes.
- Cool completely.
4️⃣ Make the Frosting
- In a saucepan, combine evaporated milk, sugar, egg yolks, and butter.
- Cook over medium heat, stirring constantly, until thickened (10–12 minutes).
- Remove from heat; stir in vanilla, coconut, and pecans.
- Cool until spreadable.
5️⃣ Assemble
- Spread frosting between layers and on top.
- Traditionally, the sides are left unfrosted (or lightly covered).
💡 Tips for Success
- Don’t overbake — this cake should stay moist.
- Let frosting cool fully before spreading.
- Toast pecans for deeper flavor.
- Store covered at room temperature 1–2 days or refrigerate up to 5.
If you’d like, I can also give you:
- A super-moist bakery-style version
- A sheet pan shortcut
- Or a small 6-inch version for two people
Which version would you like?
