German Chocolate Cake

Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes (plus cooling)
Difficulty: Intermediate
Servings: 12

Description

This German Chocolate Cake is a rich, decadent dessert featuring layers of moist chocolate cake filled with a gooey coconut-pecan frosting. Despite its name, this cake actually originated in the United States and is named after Samuel German, who developed a type of dark baking chocolate. Perfect for celebrations or special occasions, this cake is sure to impress!

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Ingredients

For the Cake:

• 2 cups (250g) all-purpose flour

• 1 cup (85g) unsweetened cocoa powder

• 1 tsp baking powder

• 1 tsp baking soda

• ½ tsp salt

• 1 cup (230g) unsalted butter, softened

• 2 cups (400g) granulated sugar

• 4 large eggs, room temperature

• 1 tsp vanilla extract

• 1 cup (240ml) buttermilk

• ½ cup (120ml) hot water

For the Coconut-Pecan Frosting:

• 1 cup (200g) granulated sugar

• 1 cup (240ml) evaporated milk

• 3 large egg yolks

• ½ cup (115g) unsalted butter

• 1 tsp vanilla extract

• 1 ½ cups (150g) sweetened shredded coconut

• 1 cup (120g) chopped pecans

For the Chocolate Ganache (Optional):

• ½ cup (120ml) heavy cream

• 1 cup (175g) semi-sweet chocolate chips

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Instructions

Step 1: Preheat & Prepare Pans

• Preheat oven to 350°F (175°C).

• Grease and flour two 9-inch round cake pans or line them with parchment paper.

Step 2: Make the Cake Batter

1. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

2. In a large mixing bowl, beat butter and sugar until light and fluffy (about 3 minutes).

3. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.

4. Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry mixture. Mix until just combined.

5. Slowly pour in the hot water and mix until smooth (batter will be thin).

Step 3: Bake the Cake

• Divide batter evenly between the prepared pans.

• Bake for 30-35 minutes, or until a toothpick inserted comes out clean.

• Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 4: Make the Coconut-Pecan Frosting

1. In a saucepan over medium heat, combine sugar, evaporated milk, egg yolks, and butter.

2. Cook, stirring constantly, until thickened (about 10-12 minutes).

3. Remove from heat and stir in vanilla, coconut, and pecans. Let cool slightly before spreading.

Step 5: Assemble the Cake

1. Place one cake layer on a serving plate. Spread half the frosting evenly on top.

2. Add the second cake layer and spread the remaining frosting over the top (leave sides exposed for a traditional look).

Step 6: Optional Chocolate Ganache Drizzle

1. Heat heavy cream until steaming (do not boil).

2. Pour over chocolate chips, let sit for 2 minutes, then stir until smooth.

3. Drizzle over the cake for extra richness.

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Nutrition Information (Per Serving)

Nutrition values are approximate and may vary based on ingredient brands.

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Tips & Variations

• Storage: Keep covered in the refrigerator for up to 5 days.

• Make Ahead: Bake cake layers a day in advance and store wrapped at room temperature.

• Nut-Free Option: Replace pecans with toasted coconut or omit entirely.

• Extra Chocolatey: Add chocolate chips to the batter for extra richness.

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Final Thoughts

This German Chocolate Cake is a showstopper with its moist chocolate layers and luscious coconut-pecan frosting. Whether for birthdays, holidays, or just because, this cake is a crowd-pleaser!