German chocolate cake

• Prep Time: 30 minutes

• Cook Time: 30–35 minutes

• Cooling & Assembly: 1 hour

• Total Time: ~2 hours

• Yield: 12–16 slices

• Skill Level: Intermediate

• Cuisine: American (not actually German!)

• Dish Type: Layer Cake / Dessert

 Ingredients

For the Chocolate Cake:

• 2 cups (240g) all-purpose flour

• ¾ cup (65g) unsweetened cocoa powder

• 2 cups (400g) granulated sugar

• 1½ tsp baking powder

• 1½ tsp baking soda

• 1 tsp salt

• 1 cup (240ml) buttermilk, room temperature

• ½ cup (120ml) vegetable oil

• 2 large eggs, room temperature

• 2 tsp pure vanilla extract

• 1 cup (240ml) boiling water or hot brewed coffee (enhances chocolate flavor)

For the Coconut-Pecan Frosting:

• 1 cup (240ml) evaporated milk

• 1 cup (200g) granulated sugar

• 3 large egg yolks

• ½ cup (115g) unsalted butter

• 1 tsp pure vanilla extract

• 1½ cups (120g) sweetened shredded coconut

• 1 cup (110g) chopped pecans, toasted

 Equipment Needed

• 3 x 8-inch or 9-inch cake pans

• Mixing bowls

• Electric mixer (stand or hand)

• Saucepan

• Whisk & spatula

• Wire cooling racks

• Offset spatula (for frosting)

Time Breakdown

Instructions

 Make the Cake

Preheat & Prep

1. Preheat oven to 350°F (175°C).

2. Grease and flour 3 cake pans or line with parchment circles.

Mix the Batter

1. In a large bowl, whisk flour, cocoa, sugar, baking powder, baking soda, and salt.

2. In a separate bowl, whisk buttermilk, oil, eggs, and vanilla until combined.

3. Gradually mix wet ingredients into dry.

4. Slowly stir in boiling water or hot coffee — batter will be thin.

Bake

1. Divide batter evenly among pans.

2. Bake 30–35 minutes or until a toothpick comes out clean.

3. Cool in pans for 10 minutes, then turn out onto racks and let cool completely.

 Make the Coconut-Pecan Frosting

Cook the Custard Base

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

2. Cook, stirring constantly, until thickened—about 10–12 minutes. Don’t boil.

Add Flavor & Texture

1. Remove from heat and stir in vanilla, coconut, and pecans.

2. Let cool to room temperature. It will thicken as it cools.

 Assemble the Cake

1. Place one cake layer on a serving plate. Spread ⅓ of the frosting over the top (not sides).

2. Repeat with the second layer and more frosting.

3. Top with final cake layer and finish with remaining frosting on top.

Traditionally, German chocolate cake is not frosted on the sides, but you can add a chocolate buttercream or ganache if you prefer a fully frosted cake.

 Optional Chocolate Ganache (for sides)

Ingredients:

• ½ cup heavy cream

• 4 oz (113g) dark or semi-sweet chocolate, chopped

Instructions:

1. Heat cream until just simmering, pour over chocolate.

2. Let sit 1 minute, then stir until smooth.

3. Cool slightly and spread over the sides or drizzle on top for a glossy finish.

 Serving & Storage

• Serve at room temperature for best texture.

• Store covered at room temp for 1–2 days or refrigerate up to 5 days.

• Bring to room temp before serving if chilled.

• Can be frozen (wrapped tightly) for up to 2 months.

 Nutrition Info (Per Slice – Approximate)

Based on 12 slices. Add-ons like ganache will increase values.