German Chocolate Cake Recipe
German Chocolate Cake is a delicious, indulgent dessert made with rich chocolate cake layers and topped with a creamy coconut-pecan frosting. The cake combines the sweetness of German sweet chocolate with the nutty flavor of pecans and the chewy texture of shredded coconut, creating a unique and flavorful treat. Easy to prepare and perfect for special occasions, this cake is sure to impress with its moist texture and decadent frosting.
Equipment
- Oven – To bake the cake layers.
- Two 9-inch Round Cake Pans – For baking the cake layers.
- Electric Mixer or Handheld Beater – To cream the butter and sugar and mix the batter.
- Small Saucepan – For melting the German sweet chocolate.
- Mixing Bowls – For combining dry ingredients, wet ingredients, and the frosting ingredients.
- Whisk – To whisk together dry ingredients and to stir the frosting.
- Spatula or Offset Spatula – For spreading the frosting evenly over the cake.
- Toothpick or Cake Tester – To check if the cake is fully baked.
- Cooling Rack – For cooling the cakes after baking.
- Parchment Paper (optional) – For lining the cake pans to prevent sticking.
- Measuring Cups and Spoons – To measure the ingredients accurately.
Ingredients
For the Cake:
- 1½ cup (190g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 oz (115g) German sweet chocolate (typically sold in baking bars)
- ½ cup water
- ¾ cup (170g) unsalted butter, softened
- 1½ cup (300g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
For the Coconut-Pecan Frosting:
- 1 ½ cups (360ml) evaporated milk
- 1 ¼ cups (250g) granulated sugar
- ½ cup (115g) unsalted butter
- 5 large egg yolks
- 1 teaspoon vanilla extract
- 1 ½ cups (150g) sweetened shredded coconut
- 1 ¼ cups (150g) chopped pecans
Instructions
- Prepare the Cake Batter:Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a small saucepan, melt 4 oz of German sweet chocolate with ½ cup water over low heat. Set aside to cool. In a separate bowl, whisk together 1 ½ cups flour, 1 teaspoon baking soda, and ½ teaspoon salt. In a large mixing bowl, cream ¾ cup softened butter and 1 ½ cups sugar until light and fluffy. Add 4 eggs, one at a time, beating well after each addition, then stir in 1 teaspoon vanilla extract.
- Combine Wet and Dry Ingredients:Gradually add the dry ingredients to the butter mixture, alternating with 1 cup buttermilk. Start and end with the dry ingredients. Mix until just combined. Stir in the cooled melted German sweet chocolate until fully incorporated.
- Bake the Cake:Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the Coconut-Pecan Frosting:In a saucepan, combine 1 ½ cups evaporated milk, 1 ¼ cups sugar, ½ cup butter, and 5 egg yolks. Cook over medium heat, whisking constantly, until the mixture thickens (about 10-12 minutes). Remove from heat and stir in 1 teaspoon vanilla extract, 1 ½ cups shredded coconut, and 1 ¼ cups chopped pecans. Allow the frosting to cool to room temperature.
- Assemble the Cake:Once the cakes have cooled, place one layer on a serving platter. Spread a generous amount of frosting over the top. Place the second cake layer on top and cover with the remaining frosting. Let the cake sit for 30 minutes before serving for the best texture and flavor. Enjoy!
Notes
- Room Temperature Ingredients: Ensure that your butter, eggs, and buttermilk are at room temperature. This helps create a smooth batter and results in a better texture for the cake.
- Do Not Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can cause the cake to be dense and tough.
- Melting the Chocolate: When melting the German sweet chocolate, do it over low heat to avoid burning. You can also melt it in the microwave in short intervals, stirring after each.
- Cooling the Cake: Allow the cake layers to cool completely before frosting. If the cakes are warm, the frosting may melt and slide off.
- Frosting Consistency: Let the frosting cool to room temperature before applying it to the cake. If the frosting is too warm, it may be too runny.
- Texture of Frosting: The coconut and pecans in the frosting should give it a slightly thick, chunky texture. Be sure to stir the frosting until it thickens properly before spreading.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate it for up to 5 days. Bring it to room temperature before serving for the best flavor.
- Variations: You can swap out the pecans for other nuts, like walnuts, or use unsweetened shredded coconut if you prefer a less sweet frosting.