Here’s a classic, rich, and moist German Chocolate Cake recipe—perfect for chocolate lovers and any special occasion:
Ingredients
For the cake:
- 4 oz (115 g) German sweet chocolate, chopped (or substitute semi-sweet chocolate)
- 1/2 cup (1 stick) unsalted butter, softened
- 2/3 cup boiling water
- 1 cup granulated sugar
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk, room temperature
- 3 egg whites, beaten to soft peaks
For the coconut-pecan frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks, lightly beaten
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/3 cups shredded coconut
- 1 cup chopped pecans
Instructions
1. Preheat oven:
- Preheat to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Melt chocolate:
- In a heatproof bowl, melt chopped German chocolate with boiling water. Stir until smooth and let cool slightly.
3. Make cake batter:
- Cream butter and sugar until light and fluffy.
- Beat in egg yolks one at a time, then add vanilla and melted chocolate mixture.
- In a separate bowl, sift together flour, baking soda, and salt.
- Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
- Gently fold in beaten egg whites.
4. Bake:
- Divide batter between the two prepared pans.
- Bake 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
5. Make the frosting:
- In a medium 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 to room temperature.
6. Assemble the cake:
- Place one cake layer on a serving plate. Spread half the coconut-pecan frosting over the top.
- Place the second cake layer on top and frost the top (and sides if desired) with remaining frosting.
Tips
- For extra flavor, add a splash of rum or bourbon to the frosting.
- Ensure the egg whites are folded in gently to keep the cake light and fluffy.
- Leftover cake tastes amazing the next day as the flavors meld together.
If you want, I can also give you a slow cooker version of German Chocolate Cake that’s super moist and easy—no oven required. Do you want that version?
