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Best German Chocolate Cake

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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

  • Chocolate Cake:
  • 4 oz Baker’s German chocolate
  • 2 cups flour
  • 1 cup buttermilk
  • 1 tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1¼ cups butter
  • 2 cups sugar
  • 4 large eggs separated
  • 1½ tsp vanilla
  • ½ cup hot water
  • Coconut Pecan Frosting:
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 12 oz can evaporated milk
  • ¾ cup butter
  • 3 egg yolks
  • ⅛ tsp salt
  • 2½ cups sweetened coconut
  • 1 cup pecans
  • ½ tsp vanilla
  • Optional Chocolate Buttercream:
  • ½ cup butter
  • 2/3 cup cocoa powder
  • 2 cups powdered sugar
  • 1/3 cup evaporated milk
  • 1 tsp vanilla

Method
 

  1. Preheat oven to 350°F and prepare 3 cake pans with parchment and grease.
  2. Melt German sweet chocolate in boiling water; set aside to cool.
  3. Sift together flour, cocoa powder, baking soda, baking powder, and salt.
  4. Cream butter and sugar until light and fluffy.
  5. Beat in egg yolks one at a time, then add melted chocolate and vanilla.
  6. Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry.
  7. Whip egg whites to stiff peaks and fold gently into batter.
  8. Divide batter evenly and bake for 25-30 minutes until a toothpick comes out clean.
  9. For frosting, cook butter, sugars, evaporated milk, and egg yolks, stirring constantly until thickened.
  10. Remove from heat, stir in vanilla, coconut, and pecans; cool before spreading.
  11. Assemble cake by layering with coconut-pecan frosting and optionally chocolate buttercream on outside.

Notes

  • Always start with room temp ingredients for a fluffy cake.
  • Don’t skip parchment paper or you’ll regret it at release time.
  • Toast coconut and pecans for deeper flavor.
  • Be patient with the frosting—it should be thick, not runny.