Description
Indulge in the rich and decadent flavors of this classic German Chocolate Cake with a luscious coconut-pecan frosting. Perfect for special occasions or whenever you crave a slice of homemade goodness.
Ingredients
Scale
For the cake:
- 1/2 cup boiling water
- 1 bar (4 oz) German sweet chocolate (chopped)
- 2 1/4 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
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Melt chocolate: Pour boiling water over chopped German chocolate and stir until melted; let cool.
- Prepare dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt.
- Cream butter and sugar: In a large bowl, cream butter and sugar until light and fluffy.
- Add wet ingredients: Add egg yolks, one at a time, beating well after each addition. Stir in melted chocolate and vanilla. Alternate adding flour mixture and buttermilk to the batter.
- Beat egg whites: In a separate bowl, beat egg whites until stiff peaks form, then gently fold into the batter.
- Bake: Divide batter among pans and bake for 25–30 minutes. Cool layers, then assemble and frost the cake.
Notes
- This cake does not require frosting on the sides.
- For best texture, refrigerate the cake for a few hours before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German-American
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 50g
- Sodium: 230mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 115mg
