Ahh, German chocolate cake — rich chocolate layers with that iconic coconut-pecan frosting 🍫🥥. Absolute classic. Here’s a traditional, from-scratch version that turns out moist and bakery-worthy every time.
🍫 German Chocolate Cake
Ingredients
Chocolate Cake (2 layers, 9-inch)
- 4 oz (115 g) German sweet chocolate, chopped
- ½ cup (115 g) butter
- ½ cup (120 ml) water
- 2 cups (400 g) sugar
- 4 large eggs, separated
- 1 tsp vanilla extract
- 2½ cups (315 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Coconut-Pecan Frosting
- 1 cup evaporated milk
- 1 cup (200 g) sugar
- 3 egg yolks
- ½ cup (115 g) butter
- 1 tsp vanilla extract
- 1⅓ cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
Make the Cake
- Preheat oven to 350°F / 175°C. Grease and flour two 9-inch round pans.
- Melt chocolate: Heat chocolate, butter, and water together until smooth. Cool slightly.
- Mix batter: Beat egg yolks with sugar until thick and pale. Stir in chocolate mixture and vanilla.
- Add dry ingredients: Mix flour, baking soda, and salt; add to batter.
- Whip whites: Beat egg whites until stiff peaks form. Gently fold into batter.
- Bake: Divide batter between pans. Bake 25–30 minutes. Cool completely.
Make the Frosting
- In a saucepan, combine evaporated milk, sugar, egg yolks, and butter.
- Cook over medium heat, stirring constantly, until thick (10–12 minutes).
- Remove from heat. Stir in vanilla, coconut, and pecans. Let cool to spreadable consistency.
Assemble
- Spread frosting between layers and on top of cake.
- Traditionally, sides are left unfrosted (rustic and classic!).
Pro Tips
- Don’t rush the frosting — slow stirring prevents curdling.
- Extra moist cake: Brush layers lightly with milk before frosting.
- Make ahead: Cake layers freeze beautifully.
- Shortcut: Use boxed chocolate cake + homemade frosting (still amazing).
If you want, I can also give you:
- 🍫 Super moist modern version
- 🥥 Sheet-pan German chocolate cake
- ⏱️ Quick boxed-mix version
- 🍰 German chocolate cupcakes
Just tell me 😄
