Here’s a classic recipe for German Chocolate Cake. This cake is famous for its rich, moist layers and the unique coconut-pecan frosting. It’s perfect for special occasions or when you’re in the mood for a delicious treat.
German Chocolate Cake Recipe
Ingredients
For the Cake:
- 1 package (4 oz) German sweet chocolate, chopped
- 1/2 cup boiling water
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
1. Prepare the Cake Layers:
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a small bowl, pour boiling water over the chopped chocolate and stir until the chocolate is completely melted. Let it cool to room temperature.
- In a separate bowl, sift together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy.
- Add the egg yolks one at a time, beating well after each addition. Stir in the melted chocolate and vanilla extract.
- Add the flour mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
- In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
2. Make the Coconut-Pecan Frosting:
- In a medium saucepan, combine the evaporated milk, sugar, egg yolks, butter, and vanilla. Cook over medium heat, stirring constantly, until the mixture thickens (about 12 minutes).
- Remove from heat and stir in the shredded coconut and chopped pecans. Let the frosting cool to room temperature before spreading.
3. Assemble the Cake:
- Place one cake layer on a serving plate. Spread one-third of the coconut-pecan frosting over the top.
- Repeat with the second layer and frosting.
- Place the final cake layer on top and spread the remaining frosting over the top of the cake.
- You can garnish the cake with additional pecans or coconut if desired.
4. Serve and Enjoy:
- Slice the cake and enjoy! This cake pairs wonderfully with a glass of cold milk or a cup of coffee.
This German Chocolate Cake is sure to be a hit with anyone who loves the combination of chocolate, coconut, and pecans. Enjoy!
