Oh yes — German Chocolate Cake 🍫🥥
Classic, rich, and indulgent — layers of chocolate cake with that iconic coconut-pecan frosting that makes it unmistakably German chocolate. Unlike some ultra-sweet cakes, this one balances moist chocolate sponge with a nutty, caramel-like frosting.
🍫 Classic German Chocolate Cake
Ingredients (9-inch layers, 2–3 layers):
For the Cake:
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1 cup (125 g) all-purpose flour
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1 cup (200 g) granulated sugar
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1/2 cup (50 g) unsweetened cocoa powder
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1 tsp baking soda
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1/2 tsp baking powder
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1/2 tsp salt
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1/2 cup (115 g) unsalted butter, softened
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3/4 cup (180 ml) buttermilk
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2 large eggs
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1 tsp vanilla extract
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1/2 cup (120 ml) hot water or coffee (enhances chocolate flavor)
For the Classic Coconut-Pecan Frosting:
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1 cup (200 g) brown sugar, packed
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1/2 cup (115 g) unsalted butter
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1/3 cup (80 ml) evaporated milk
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3 large egg yolks, lightly beaten
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1 tsp vanilla extract
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1 1/2 cups (120 g) shredded coconut
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1 cup (100 g) chopped pecans
Instructions:
1. Bake the cake:
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Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
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In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt.
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Add butter, buttermilk, eggs, and vanilla. Beat until smooth.
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Slowly add hot water or coffee, mixing until fully incorporated.
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Divide batter evenly between prepared pans.
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Bake 25–30 minutes, or until a toothpick comes out clean. Cool completely.
2. Make the coconut-pecan frosting:
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In a medium saucepan, combine brown sugar, butter, and evaporated milk.
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Cook over medium heat, stirring constantly, until it starts to boil.
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Boil 1–2 minutes, then remove from heat.
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Whisk in egg yolks and vanilla.
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Return to low heat and stir for 2–3 minutes until thickened.
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Remove from heat and stir in coconut and pecans. Let cool slightly.
3. Assemble the cake:
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Place one cake layer on a serving plate.
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Spread a generous amount of coconut-pecan frosting on top.
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Top with second layer and frost the top (traditional German chocolate cakes are frosted between layers and on top, but not usually on the sides).
4. Serve:
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Let set for 30 minutes for the frosting to firm slightly.
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Slice and enjoy with coffee or milk!
🌟 Tips for the Perfect German Chocolate Cake:
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Use high-quality cocoa powder for a rich chocolate flavor.
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Slightly toasting the coconut and pecans before adding to frosting intensifies the flavor.
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Make frosting fresh, as it thickens as it cools and becomes spreadable.
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Leftovers: store at room temperature for 1–2 days or refrigerate up to 5 days.
I can also give a “quick 1-bowl German Chocolate Cake” version that uses a single pan and microwave-ready frosting — perfect if you want classic flavor in half the time.