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German Chocolate Cake Recipe

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★★★★★

4.6 from 73 reviews

This classic German Chocolate Cake features moist chocolate layers combined with a rich and gooey coconut pecan frosting. The cake layers are tender and flavorful, made with melted German sweet baking chocolate and buttermilk for richness. The luscious coconut pecan filling is cooked on the stovetop to a creamy pudding-like consistency and layered between the cakes. An optional chocolate buttercream frosting adds an extra chocolatey dimension to the cake’s exterior. Perfect for celebrations or indulgent dessert moments.

Ingredients

Scale

Cake Layers

  • 4 oz sweet baking German chocolate, chopped (such as Baker’s or Ghirardelli German’s sweet chocolate)
  • 1/2 cup boiling water
  • 1 cup unsalted butter, softened to room temperature
  • 2 cups granulated sugar
  • 4 large eggs, separated and at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups cake flour (300 g, spooned and leveled; or all-purpose flour by weight)
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup buttermilk, at room temperature (full-fat preferred)

Coconut Pecan Frosting

  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks
  • 1/2 cup unsalted butter, cut into pieces
  • 1 teaspoon pure vanilla extract
  • 1 1/3 cups sweetened shredded coconut
  • 1 cup chopped pecans, lightly toasted if possible

Optional Chocolate Frosting

  • 1/2 cup unsalted butter, softened
  • 2 1/2 cups powdered sugar (300 g), sifted
  • 1/3 cup unsweetened cocoa powder (Dutch-process optional)
  • 1/4 teaspoon fine sea salt
  • 3–4 tablespoons heavy cream or milk
  • 1 teaspoon pure vanilla extract

Instructions

  1. Prepare pans and oven: Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans with butter or nonstick spray. Line the bottoms with parchment rounds and lightly flour the sides to prevent sticking.
  2. Melt the German chocolate: Place the chopped German sweet chocolate in a heatproof bowl. Pour boiling water over the chocolate and let it sit for 1–2 minutes. Stir until the chocolate is smooth, glossy, and fully melted. Set aside and allow to cool until warm but not hot.
  3. Cream butter, sugar, and egg yolks: In a large bowl, beat the softened butter with 2 cups granulated sugar using a hand or stand mixer on medium-high speed for 3–4 minutes until the mixture is pale and fluffy. Add the 4 egg yolks one at a time, beating well after each addition. Mix in the vanilla extract and melted German chocolate until fully incorporated.
  4. Combine dry ingredients and add buttermilk: In a separate bowl, whisk together cake flour, baking soda, and sea salt. With the mixer on low speed, add the dry ingredients in three parts, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until no dry flour remains, being careful not to overmix.
  5. Beat and fold in egg whites: In a clean bowl, beat the 4 egg whites on medium-high speed until stiff peaks form. Gently fold the beaten egg whites into the batter in two additions using a spatula, taking care not to deflate the whites to keep the batter light and airy.
  6. Bake the cake layers: Divide the batter evenly among the three prepared pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cakes cool in the pans on a wire rack for 10–15 minutes. Then run a knife around the edges, invert the cakes onto racks, remove parchment paper, and cool completely.
  7. Cook the coconut pecan frosting: In a medium saucepan, whisk together evaporated milk, 1 cup granulated sugar, and 3 egg yolks until smooth. Add the butter pieces and cook over medium heat, stirring constantly for 8–12 minutes, until the mixture thickens to a pudding-like consistency that coats the back of a spoon. Remove from heat and stir in vanilla, shredded coconut, and chopped pecans. Transfer to a bowl and cool to room temperature, stirring occasionally.
  8. Make the optional chocolate frosting: For added frosting between layers or covering the cake, beat softened butter until creamy. Add powdered sugar, cocoa powder, and sea salt, mixing on low speed until combined. Add cream or milk and vanilla, then beat on medium-high speed for 2–3 minutes until light and fluffy. Adjust consistency with more cream or powdered sugar as needed.
  9. Assemble the cake: Place one cooled cake layer on a serving plate. Spread a thin layer of optional chocolate frosting if using, then spoon 3/4 to 1 cup of coconut pecan frosting over it, spreading almost to the edges. Repeat with the second layer, then top with the final cake layer. Frost the sides with remaining chocolate frosting if desired. Pile the remaining coconut pecan frosting on top, spreading and swirling decoratively.
  10. Serve and store: Serve the cake at room temperature. It can be stored lightly covered at room temperature for up to 24 hours. After that, refrigerate covered for 4–5 days. Bring slices to room temperature 20–30 minutes before serving for best flavor and texture.

Notes

  • Use cake flour for a lighter texture; all-purpose flour can be substituted by weight but may yield a denser cake.
  • Be sure eggs are at room temperature for better volume when beaten.
  • Slowly melt the chocolate with boiling water to avoid graininess.
  • Do not overmix the batter once the dry ingredients are added to preserve tenderness.
  • Toast pecans lightly to enhance their flavor for the frosting.
  • The optional chocolate frosting adds richness but the cake is delicious with just the coconut pecan frosting.
  • Bring refrigerated cake slices back to room temperature before serving to maximize flavor and moistness.

Keywords: German chocolate cake, coconut pecan frosting, classic chocolate cake, coconut frosting, pecan filling, homemade cake

Find it online: https://heutigemahlzeiten.com/german-chocolate-cake-recipe/