German chocolate cake.

Ahhh yes 😍 German Chocolate Cake — rich, chocolatey, with that iconic coconut–pecan frosting. Here’s a classic, reliably decadent version.

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🍫 German Chocolate Cake

Ingredients

For the cake

• 4 oz (115 g) German sweet chocolate, chopped (or substitute semi-sweet if unavailable)
• 1/2 cup (115 g) butter
• 1 cup boiling water
• 2 cups sugar
• 4 egg yolks
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk

For the frosting (classic coconut–pecan)

• 1 cup evaporated milk
• 1 cup sugar
• 3/4 cup butter
• 4 egg yolks, beaten
• 1 tsp vanilla extract
• 1 1/3 cups shredded coconut
• 1 cup chopped pecans

Optional chocolate frosting (for layering)

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

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Instructions

1️⃣ Make the cake

1. Preheat oven to 350°F (175°C). Grease and flour 3 9-inch round cake pans.
2. Melt chocolate and butter together, stir in boiling water until smooth. Cool slightly.
3. In a large bowl, beat sugar and egg yolks until pale and fluffy.
4. Mix in vanilla and chocolate mixture.
5. Sift together flour, baking soda, and salt. Alternately add dry ingredients and buttermilk to chocolate mixture, beginning and ending with dry.
6. Pour batter into prepared pans and bake 25–30 minutes or until a toothpick comes out clean. Cool completely.

2️⃣ Make the coconut–pecan frosting

1. In a saucepan, combine evaporated milk, sugar, butter, and egg yolks.
2. Cook over medium heat, stirring constantly, until thick and golden (about 10 minutes).
3. Remove from heat, stir in vanilla, coconut, and pecans. Let cool to spreadable consistency.

3️⃣ Optional chocolate ganache

1. Heat cream until steaming, pour over chocolate chips. Stir until smooth. Cool slightly before spreading.

4️⃣ Assemble the cake

• Place one cake layer on a serving plate. Spread frosting on top.
• Repeat with second layer.
• Place final layer on top and frost as desired.
• Top with extra coconut–pecan mixture or ganache drizzle.

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🔥 Tips & Variations

• Make-ahead: Frosting can be made a day in advance.
• Extra fudgy: Spread a thin layer of chocolate ganache between cake layers before coconut frosting.
• Coconut-free option: Swap frosting with caramel or chocolate buttercream if needed.
• Mini cakes or cupcakes: Works beautifully with same frosting.

If you want, I can give a foolproof 1-bowl microwave-friendly shortcut version that’s basically instant German chocolate heaven 😏.

Do you want that shortcut version?