Family German Chocolate Cake

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🎂 Family German Chocolate Cake (3-Layer Classic)

🍫 Chocolate Cake Ingredients:

• 4 oz sweet baking chocolate (such as Baker’s German’s chocolate)

• 1/2 cup boiling water

• 2 1/4 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

• 1 teaspoon vanilla extract

• 1 cup buttermilk, at room temperature

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🥥 Coconut-Pecan Frosting Ingredients:

• 1 cup evaporated milk

• 1 cup brown sugar, packed

• 3 large egg yolks, lightly beaten

• 1/2 cup unsalted butter

• 1 teaspoon vanilla extract

• 1 1/3 cups sweetened shredded coconut

• 1 cup chopped pecans

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🔧 Instructions:

1. Make the Chocolate Cake:

1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line with parchment circles.

2. Melt chocolate with boiling water. Stir until smooth, set aside to cool slightly.

3. Mix dry ingredients: In a bowl, whisk together flour, baking soda, and salt.

4. Cream butter and sugar: In a large bowl, beat butter and sugar together until light and fluffy (about 3–4 minutes).

5. Add egg yolks one at a time, beating well after each. Stir in vanilla and melted chocolate.

6. Alternate flour and buttermilk: Add flour mixture in 3 parts, alternating with buttermilk in 2 parts, beginning and ending with flour. Mix just until combined.

7. Beat egg whites in a clean bowl until stiff peaks form. Gently fold into batter with a spatula.

8. Divide batter evenly between prepared pans and smooth the tops.

9. Bake 25–30 minutes, or until a toothpick comes out clean.

10. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.

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2. Make the Coconut-Pecan Frosting:

1. In a medium saucepan, combine evaporated milk, brown sugar, egg yolks, and butter.

2. Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes). It should coat the back of a spoon.

3. Remove from heat. Stir in vanilla, coconut, and pecans.

4. Let cool to room temperature. It will continue to thicken as it cools.

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3. Assemble the Cake:

1. Place one cake layer on a serving plate. Spread 1/3 of the coconut-pecan frosting on top.

2. Add the second cake layer and spread another 1/3 of the frosting.

3. Top with the final cake layer and spread the remaining frosting on top. (This cake traditionally is not frosted on the sides, but you can if you like.)

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🎁 Tips & Variations:

• Shortcut option: Use a boxed German chocolate cake mix and make the frosting from scratch.

• Extra decadent? Add a layer of chocolate ganache or buttercream between the layers along with the coconut filling.

• Make-ahead: Cake layers can be baked and frozen (wrapped well) for up to 1 month. Thaw and frost before serving.

• Storage: Cover and refrigerate the frosted cake for up to 5 days. Bring to room temp before serving.

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Would you like a sheet cake version for easier serving, or maybe a cupcake adaptation? I can give you that too!