German Chocolate Cake Recipe

If you’re looking for a dessert that perfectly blends rich chocolate and creamy coconut-pecan frosting, this German Chocolate Cake is the one for you! Originating in the mid-19th century, this classic cake has stood the test of time, delighting taste buds with its moist layers and irresistible flavors. Whether you’re celebrating a special occasion or simply satisfying a sweet craving, this cake will never disappoint

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Cooling Time: 1 hour
• Total Time: 2 hours 15 minutes

Ingredients

For the Cake:

• 4 oz sweet baking chocolate (such as Baker’s German’s Sweet Chocolate), broken into pieces
• ½ cup boiling water
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, separated
• 1 teaspoon vanilla extract
• 2 ½ cups sifted all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk

For the Coconut-Pecan Frosting:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 egg yolks
• ¼ cup unsalted butter
• 1 teaspoon vanilla extract
• 1 ⅓ cups sweetened shredded coconut
• 1 cup chopped pecans

Instructions

Step 1: Prepare the Chocolate Mixture

1. In a heatproof bowl, combine the broken chocolate pieces and boiling water.
2. Stir until the chocolate is completely melted and smooth. Set aside to cool.

Step 2: Cream the Butter and Sugar

1. In a large mixing bowl, cream the softened butter and sugar until light and fluffy (about 3 minutes with a hand mixer).
2. Add the egg yolks, one at a time, beating well after each addition.
3. Mix in the vanilla extract and the cooled chocolate mixture until fully incorporated.

Step 3: Prepare the Dry and Wet Ingredients

1. In a medium bowl, sift together the flour, baking soda, and salt.
2. Alternate adding the dry ingredients and buttermilk to the chocolate mixture, starting and ending with the dry ingredients. Mix until just combined.

Step 4: Beat the Egg Whites

1. In a separate clean bowl, beat the egg whites until stiff peaks form.
2. Gently fold the egg whites into the batter, being careful not to overmix.

Step 5: Bake the Cake

1. Preheat the oven to 350°F (175°C).
2. Grease and flour three 9-inch round cake pans. Divide the batter evenly among the pans.
3. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
4. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 6: Make the Coconut-Pecan Frosting

1. In a medium saucepan over medium heat, combine the evaporated milk, sugar, egg yolks, and butter.
2. Cook, stirring constantly, until the mixture thickens (about 10 minutes).
3. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
4. Allow the frosting to cool to room temperature before assembling the cake.

Step 7: Assemble the Cake

1. Place the first cake layer on a serving plate and spread a generous amount of frosting on top.
2. Add the second layer and repeat, finishing with the third layer. Spread the remaining frosting over the top and sides of the cake.
3. Garnish with extra shredded coconut or pecans if desired.

Tips for Success

• Ensure all ingredients are at room temperature for a smoother batter.
• To prevent the cake from sticking, line the bottom of each pan with parchment paper.
• The frosting thickens as it cools, so be patient while stirring over the heat.

This German Chocolate Cake is a timeless dessert that’s sure to impress family and friends alike. Its perfectly moist chocolate layers paired with the decadent coconut-pecan frosting make every bite a delight. Whether it’s for a birthday celebration, a holiday gathering, or a weekend treat, this cake is always a crowd-pleaser. So roll up your sleeves, grab your apron, and enjoy the process of baking this classic masterpiece!