Description
Bake this truly decadent German Chocolate Cake from scratch. You will create moist chocolate layers and the signature gooey, creamy coconut-pecan frosting that makes this classic American dessert a showstopper for any celebration.
Ingredients
Scale
- 4 ounces Baker’s German Sweet Chocolate, chopped
- 1/2 cup boiling water
- 2 1/2 cups sifted cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter or margarine, softened
- 2 cups sugar
- 4 large eggs, separated
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 cup shredded coconut
- 1 cup evaporated milk
- 1 cup granulated sugar (for frosting)
- 4 egg yolks (for frosting)
- 1 cup butter (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Melt the chopped German Sweet Chocolate with 1/2 cup boiling water. Set aside to cool slightly.
- In a large bowl, whisk together the sifted cake flour, baking soda, and salt.
- In a separate bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the 4 egg yolks one at a time, mixing well after each addition. Stir in the cooled chocolate mixture and vanilla extract.
- Alternate adding the dry ingredients and the buttermilk to the chocolate mixture, beginning and ending with the dry ingredients. Mix until just combined.
- In a clean bowl, beat the 4 egg whites until stiff peaks form. Gently fold the egg whites into the cake batter.
- Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean. Let the layers cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Prepare the Coconut Pecan Frosting: In a medium saucepan, combine evaporated milk, 1 cup granulated sugar, 1 cup butter, and 4 egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8 to 10 minutes). Do not boil.
- Remove the frosting from the heat. Stir in the chopped pecans, shredded coconut, and 1 teaspoon vanilla extract. Let the frosting cool completely until it is thick and spreadable.
- Assemble the cake: Place one cooled chocolate layer on a serving plate. Spread about half of the coconut pecan frosting evenly over the top. Place the second layer on top. Frost the top and sides of the cake with the remaining frosting.
Notes
- For extra moist chocolate layers, you can substitute 1/2 cup of the buttermilk with 1/2 cup of strong brewed coffee.
- If you prefer a chocolate buttercream layer in addition to the coconut pecan filling, prepare a simple chocolate buttercream and use it to frost the outside of the cake, leaving the middle layers for the coconut pecan filling.
- This cake tastes best when allowed to set for a few hours before slicing.
- Prep Time: 35 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 55g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg