Ahhh, German Chocolate Cake—rich, fudgy, and topped with that iconic coconut-pecan frosting. 🍫🥥 Let’s do a classic, foolproof version that’s perfect for celebrations or an indulgent treat.
Classic German Chocolate Cake
Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 large eggs, separated
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 4 oz German sweet chocolate (or semi-sweet chocolate), melted and cooled
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup sugar
- 3 large egg yolks
- ½ cup (1 stick) butter
- 1 tsp vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
Optional Chocolate Frosting for the Cake Layers:
- 4 oz semi-sweet chocolate, melted
- ½ cup heavy cream
Instructions
1. Make the Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream butter and sugar until fluffy.
- Beat in egg yolks (reserve whites) and vanilla.
- Mix in melted chocolate.
- In a separate bowl, combine flour, baking soda, and salt.
- Alternate adding flour mixture and buttermilk to the butter mixture until smooth.
- Beat egg whites until stiff peaks form, then gently fold into batter.
- Divide batter between pans and bake 30–35 minutes or until a toothpick comes out clean.
- Cool completely on wire racks.
2. Make the Coconut-Pecan Frosting
- In a saucepan, combine evaporated milk, sugar, egg yolks, and butter.
- Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes).
- Remove from heat and stir in vanilla, coconut, and pecans.
- Let cool slightly before spreading on cake.
3. Assemble the Cake
- Place one cake layer on a plate.
- Spread a generous layer of coconut-pecan frosting.
- Top with second cake layer and frost the top with remaining coconut-pecan mixture.
- Optional: drizzle sides with melted chocolate ganache for extra decadence.
Tips for Success
- Use room-temperature ingredients for a smoother batter.
- Beat egg whites separately for a light, airy cake.
- Frost when cake is fully cooled, or the coconut-pecan topping can melt.
- For extra flavor, brush cake layers lightly with simple syrup or a splash of Kahlúa or bourbon.
If you want, I can also give a quick 1-hour version of German Chocolate Cake that’s almost as decadent but faster to bake and assemble.
Do you want me to do that?
