Homemade German Chocolate Cake

Moist layers of chocolate cake with a rich, buttery coconut-pecan frosting — a German-American classic!

Prep Time: 30 minutes
Cook Time: 30–35 minutes
Total Time: ~1 hour 10 minutes (plus cooling)
Servings: 12–14 slices
Difficulty: Medium
Category: Dessert / Cakes
Cuisine: American (not actually German!)

 Ingredients

 For the Chocolate Cake:

• 4 oz (113g) German sweet baking chocolate, chopped

• ½ cup (120ml) boiling water

• 2 ½ cups (300g) all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• 1 cup (226g) unsalted butter, softened

• 2 cups (400g) granulated sugar

• 4 large eggs, separated

• 1 tsp vanilla extract

• 1 cup (240ml) buttermilk, room temperature

 For the Coconut-Pecan Frosting:

• 1 cup (240ml) evaporated milk

• 1 cup (200g) brown sugar, packed

• 3 large egg yolks, beaten

• ½ cup (113g) unsalted butter

• 1 tsp vanilla extract

• 1 ½ cups sweetened shredded coconut

• 1 cup chopped pecans, toasted

 Equipment

• Two or three 9-inch round cake pans

• Electric mixer

• Mixing bowls

• Medium saucepan

• Cooling racks

• Offset spatula (for frosting)

 Time Breakdown

 Instructions

 Step 1: Prep the Oven and Pans

1. Preheat oven to 350°F (175°C).

2. Grease and flour two or three 9-inch round cake pans. Line bottoms with parchment paper for easy removal.

 Step 2: Melt the Chocolate

1. Place chopped German chocolate in a small bowl.

2. Pour boiling water over it and stir until melted and smooth. Set aside to cool.

 Step 3: Make the Cake Batter

1. In a medium bowl, whisk together flour, baking soda, and salt.

2. In a large bowl, cream butter and sugar together until light and fluffy (3–5 minutes).

3. Add egg yolks, one at a time, beating well after each.

4. Mix in the melted chocolate and vanilla extract.

5. Alternately add flour mixture and buttermilk in batches, starting and ending with flour. Beat until smooth.

 Step 4: Whip the Egg Whites

1. In a separate clean bowl, beat the egg whites until stiff peaks form.

2. Gently fold them into the cake batter using a spatula. Don’t overmix — this gives the cake its light texture.

 Step 5: Bake the Cakes

1. Divide the batter evenly between the prepared pans.

2. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

3. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

 Step 6: Make the Coconut-Pecan Frosting

1. In a medium saucepan, combine:

   • Evaporated milk

   • Brown sugar

   • Egg yolks

   • Butter

2. Cook over medium heat, stirring constantly, for 10–12 minutes, until thickened and golden.

3. Remove from heat and stir in:

   • Vanilla

   • Coconut

   • Toasted pecans

4. Cool the frosting to room temperature — it will thicken more as it cools.

 Step 7: Assemble the Cake

1. Place one cake layer on a serving plate. Spread a generous amount of the coconut-pecan frosting over the top.

2. Repeat with the remaining layers, ending with frosting on top. Traditionally, the sides are left unfrosted, but you can frost them too if desired.

3. Optional: Garnish with extra toasted pecans, chocolate shavings, or a drizzle of melted chocolate.

 Serving Suggestions

• Serve slightly warm or at room temperature.

• Great with coffee or a scoop of vanilla ice cream.

• Perfect for birthdays, holidays, or Sunday dinners.

 Nutrition (Approximate per slice, based on 12 slices)

 Tips & Variations

• No buttermilk? Use 1 tbsp lemon juice or vinegar in 1 cup milk, let sit for 5 mins.

• Make-ahead: Bake the cake layers a day in advance. Store wrapped at room temp.

• Frosting shortcut: Use store-bought coconut-pecan frosting in a pinch — but homemade tastes way better!

• Add chocolate ganache: Drizzle chocolate ganache over the top layer for extra indulgence.

• Cupcake version: Divide into 24 cupcake liners and bake for 18–22 minutes.

 Storage & Freezing