Here’s a rich, nostalgic version of:
🍫🥥 German Chocolate Cake
Despite the name, it’s not from Germany — it’s named after Samuel German, who developed a type of sweet baking chocolate used in the original recipe.
This is the old-school, from-scratch version with that classic coconut-pecan frosting.
🛒 Ingredients (3 Layers)
🍫 Chocolate Cake
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4 oz sweet baking chocolate
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½ cup water (boiling)
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1 cup unsalted butter, softened
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2 cups sugar
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4 large eggs (separated)
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1 tsp vanilla
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2½ cups all-purpose flour
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1 tsp baking soda
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½ tsp salt
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1 cup buttermilk
🥥 Coconut-Pecan Frosting (The Star!)
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1 cup evaporated milk
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1 cup sugar
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3 egg yolks
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½ cup butter
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1 tsp vanilla
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1⅓ cups sweetened shredded coconut
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1 cup chopped pecans
👩🍳 Instructions
1️⃣ Melt the Chocolate
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Pour boiling water over chocolate.
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Stir until smooth and cool slightly.
2️⃣ Make the Cake Batter
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Cream butter + sugar until fluffy.
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Add egg yolks one at a time.
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Stir in melted chocolate + vanilla.
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Mix flour, baking soda, salt separately.
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Alternate adding dry ingredients and buttermilk.
3️⃣ Whip Egg Whites
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Beat egg whites until stiff peaks form.
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Gently fold into batter.
4️⃣ Bake
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Divide into 3 greased 9-inch pans.
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Bake at 350°F (175°C) for 30–35 minutes.
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Cool completely.
🥥 Make the Coconut-Pecan Frosting
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In saucepan, combine evaporated milk, sugar, egg yolks, butter.
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Cook over medium heat, stirring constantly, until thickened (10–12 minutes).
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Remove from heat.
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Stir in vanilla, coconut, and pecans.
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Cool to spreading consistency.
🎂 Assemble
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Spread frosting between layers and on top.
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Traditionally, sides are left unfrosted (classic look).
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Optional: lightly frost sides if preferred.
🔥 Old-School Tips
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Don’t rush the frosting — constant stirring prevents curdling.
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Let cake fully cool before assembling.
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Tastes even better the next day.
If you’d like, I can also give you:
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A 9×13 pan version
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A super-moist bakery-style version
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Or a shortcut using cake mix but homemade frosting