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Rich, moist, and layered with sweet coconut-pecan frosting — this German Chocolate Cake is a true showstopper! Every bite delivers deep chocolate flavor paired with that signature gooey, nutty topping everyone loves.
Ingredients:
For the cake: 1 cup (240 ml) boiling water, 4 oz (115 g) sweet German chocolate (chopped), 2 cups (250 g) all-purpose flour, 1 tsp baking soda, ½ tsp salt, 1 cup (230 g) unsalted butter (softened), 2 cups (400 g) sugar, 4 large eggs (separated), 1 tsp vanilla extract, 1 cup (240 ml) buttermilk.
For the frosting: 1 cup (240 ml) evaporated milk, 1 cup (200 g) sugar, 3 large egg yolks, ½ cup (115 g) butter, 1 tsp vanilla extract, 1½ cups (120 g) sweetened shredded coconut, 1 cup (100 g) chopped pecans.
For the cake: 1 cup (240 ml) boiling water, 4 oz (115 g) sweet German chocolate (chopped), 2 cups (250 g) all-purpose flour, 1 tsp baking soda, ½ tsp salt, 1 cup (230 g) unsalted butter (softened), 2 cups (400 g) sugar, 4 large eggs (separated), 1 tsp vanilla extract, 1 cup (240 ml) buttermilk.
For the frosting: 1 cup (240 ml) evaporated milk, 1 cup (200 g) sugar, 3 large egg yolks, ½ cup (115 g) butter, 1 tsp vanilla extract, 1½ cups (120 g) sweetened shredded coconut, 1 cup (100 g) chopped pecans.
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How to Make:
Preheat oven to 350°F (175°C). Grease and flour three 8-inch (20 cm) round cake pans. Pour boiling water over chopped chocolate and stir until melted; cool slightly. In a bowl, whisk flour, baking soda, and salt.
In a large mixing bowl, beat butter and sugar until light and fluffy. Add egg yolks one at a time, then stir in melted chocolate and vanilla. Alternate adding flour mixture and buttermilk, beginning and ending with flour. Beat egg whites until stiff peaks form, then gently fold into batter. Divide evenly between pans and bake 25–30 minutes, or until a toothpick comes out clean. Cool completely.
Preheat oven to 350°F (175°C). Grease and flour three 8-inch (20 cm) round cake pans. Pour boiling water over chopped chocolate and stir until melted; cool slightly. In a bowl, whisk flour, baking soda, and salt.
In a large mixing bowl, beat butter and sugar until light and fluffy. Add egg yolks one at a time, then stir in melted chocolate and vanilla. Alternate adding flour mixture and buttermilk, beginning and ending with flour. Beat egg whites until stiff peaks form, then gently fold into batter. Divide evenly between pans and bake 25–30 minutes, or until a toothpick comes out clean. Cool completely.
For the frosting, combine evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan over medium heat. Stir constantly until thickened (about 10–12 minutes). Remove from heat and stir in coconut and pecans. Cool until spreadable. Frost between layers and on top of cake — rich, classic, and irresistibly decadent!
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