Description
This traditional German Chocolate Cake is all about indulgence — layers of tender chocolate cake made with melted baking chocolate, sandwiched and frosted with a creamy, buttery coconut-pecan frosting. Every bite delivers the perfect balance of sweetness, nuttiness, and texture.
Ingredients
Scale
- 4 oz (115 g) German sweet baking chocolate, chopped
- ½ cup (120 ml) boiling water
- 2 cups (260 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (230 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs, separated
- 1 tsp vanilla extract
- 1 cup (240 ml) buttermilk (room temperature)
- 1 cup (240 ml) evaporated milk
- 1 cup (200 g) granulated sugar
- 3 large egg yolks
- ½ cup (115 g) unsalted butter
- 1 tsp vanilla extract
- 1 ½ cups (130 g) sweetened shredded coconut
- 1 cup (120 g) chopped pecans
Instructions
- Preheat oven to 175°C (350°F). Grease and flour three 8-inch round cake pans (or two 9-inch pans).
- In a small bowl, pour boiling water over chopped chocolate; stir until melted and smooth. Let cool slightly.
- In another bowl, whisk together flour, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition.
- Mix in the melted chocolate and vanilla extract.
- Alternate adding flour mixture and buttermilk, beginning and ending with flour. Mix just until combined.
- In a clean bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten whites into the cake batter — this makes the cake light and airy.
- Divide batter evenly between pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then remove and cool completely on wire racks.
- In a saucepan, whisk together evaporated milk, sugar, egg yolks, and butter.
- Cook over medium heat, stirring constantly, until thickened — about 10–12 minutes (it should coat the back of a spoon).
- Remove from heat, stir in vanilla, coconut, and pecans.
- Let cool to room temperature before frosting the cake.
- Place one cake layer on a serving plate. Spread a generous layer of coconut-pecan frosting on top.
- Repeat with remaining layers, spreading frosting between each and on top (traditionally, the sides are left unfrosted).
- Garnish the top with whole pecan halves for a classic look.
Notes
- Ensure all ingredients are at room temperature for best results.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- This cake can be made a day in advance; just frost it before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg