Here’s a classic German Chocolate Cake recipe—rich, moist, and topped with that signature coconut‑pecan frosting:
🎂 Ingredients
For the cake:
- 1 package (4 oz) German sweet chocolate, chopped
- ½ cup (1 stick) butter
- ½ cup water
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup sugar
- ½ cup brown sugar
- 4 large egg yolks, lightly beaten
- 1 tsp vanilla extract
- 1 cup buttermilk
For the frosting:
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolks, lightly beaten
- ½ cup butter
- 1 tsp vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
🍳 Instructions
- Prepare the chocolate mixture:
- In a small saucepan, melt the chopped German chocolate with butter and water over low heat, stirring until smooth. Remove from heat and let cool slightly.
- Make the cake batter:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, beat sugars and egg yolks until creamy.
- Stir in the melted chocolate mixture and vanilla.
- Alternately add the flour mixture and buttermilk, beginning and ending with the flour mixture. Mix until smooth.
- Bake:
- Divide batter evenly between prepared pans.
- Bake 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans 10 minutes, then transfer to wire racks to cool completely.
- Make the frosting:
- In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter.
- Cook over medium heat, stirring constantly, until thickened and golden brown (about 10 minutes).
- Remove from heat and stir in vanilla, coconut, and pecans. Let cool slightly.
- Assemble the cake:
- Place one cake layer on a serving plate. Spread half of the frosting over the top.
- Place the second cake layer on top and frost the top and sides with the remaining frosting.
- Serve:
- Let the cake set for at least 30 minutes before slicing. Enjoy!
If you want, I can also give a quick 1-hour German Chocolate Cake shortcut that skips melting the chocolate separately and uses a simple stove-top coconut‑pecan frosting—still super rich and delicious. Do you want me to share that version?
