Here’s a classic German Chocolate Cake recipe 🍫🥥 — rich, chocolatey, and topped with a signature coconut-pecan frosting.
German Chocolate Cake
Servings: 8–12
Time: ~1 hour 30 minutes
Ingredients
Chocolate Cake:
- 4 oz (115 g) German sweet chocolate, chopped (or semi-sweet chocolate)
- 1/2 cup (1 stick) butter
- 1 cup sugar
- 4 large eggs, separated
- 1 tsp vanilla extract
- 1 1/3 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk
Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolks, beaten
- 1/2 cup (1 stick) butter
- 1 tsp vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat oven:
350°F (175°C). Grease and flour 2 9-inch round cake pans. - Melt chocolate & butter:
In a saucepan over low heat, melt chocolate and butter together. Let cool slightly. - Make cake batter:
- Beat egg yolks with sugar and vanilla. Stir in melted chocolate mixture.
- In another bowl, mix flour, baking soda, and salt.
- Add dry ingredients alternately with buttermilk into the chocolate mixture.
- Beat egg whites until stiff peaks form, fold gently into batter.
- Bake:
Divide batter into pans. Bake 25–30 minutes or until a toothpick comes out clean. Cool completely. - Make frosting:
- In a saucepan, combine evaporated milk, sugar, egg yolks, and butter.
- Cook over medium heat, stirring constantly until thickened (about 10 minutes).
- Remove from heat and stir in vanilla, coconut, and pecans. Let cool slightly.
- Assemble cake:
- Place one cake layer on a plate. Spread frosting over the top.
- Place second layer on top and frost the top with remaining coconut-pecan frosting.
Tips & Variations
- Chill frosting slightly if it’s too runny before spreading.
- You can toast pecans for extra flavor.
- For a quicker version, use boxed chocolate cake mix and make the coconut-pecan frosting separately.
If you want, I can give you a simpler, one-bowl German chocolate cake version that’s faster but still authentic-tasting.
Do you want me to do that?
