Homemade German Chocolate Cake Recipe

Ingredients

For the Cake:

  • 1/2 cup (120ml) boiling water
  • 4 oz (115g) German’s sweet chocolate, chopped
  • 1 cup (240ml) buttermilk, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks or 225g) unsalted butter, at room temperature
  • 2 cups (400g) granulated sugar
  • 4 large eggs, separated

For the Coconut-Pecan Frosting:

  • 1 cup (240ml) evaporated milk
  • 1 cup (200g) granulated sugar
  • 3 large egg yolks
  • 1/2 cup (1 stick or 115g) unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/3 cups (120g) sweetened shredded coconut
  • 1 cup (120g) chopped pecans

For the Chocolate Frosting:

  • 1 cup (2 sticks or 225g) unsalted butter, at room temperature
  • 4 oz (115g) German’s sweet chocolate, melted and cooled
  • 1 teaspoon vanilla extract
  • 3-4 cups (360-480g) powdered sugar
  • 2-3 tablespoons (30-45ml) milk

Instructions

For the Cake:

  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a small bowl, pour boiling water over the chopped German’s sweet chocolate, stirring until melted and smooth. Let it cool to room temperature.
  3. In another bowl, whisk together buttermilk and vanilla extract.
  4. In a medium bowl, sift together the flour, baking soda, and salt.
  5. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in egg yolks one at a time, then stir in the melted chocolate.
  6. Alternately add the flour mixture and buttermilk mixture to the chocolate mixture, beginning and ending with the flour mixture.
  7. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
  8. Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

For the Coconut-Pecan Frosting:

  1. In a medium saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla extract. Cook over medium heat, stirring constantly, until thickened, about 12 minutes.
  2. Remove from heat and stir in coconut and pecans. Let it cool to room temperature before spreading on the cake.

For the Chocolate Frosting:

  1. In a large mixing bowl, beat the butter until creamy. Add the melted chocolate and vanilla extract, mixing until combined.
  2. Gradually add powdered sugar, one cup at a time, alternating with milk, beating until you reach a smooth and spreadable consistency.

To Assemble:

  1. Place one cake layer on a serving plate. Spread a third of the coconut-pecan frosting over the top.
  2. Place the second layer on top and spread another third of the frosting over it.
  3. Place the third layer on top and spread the remaining frosting on top.
  4. Use the chocolate frosting to frost the sides of the cake and pipe a decorative border around the top edge, if desired.

Enjoy your homemade German Chocolate Cake!

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