Description
This classic German Chocolate Cake recipe features rich layers of moist chocolate cake made with melted German chocolate and a luscious coconut-pecan frosting. The cake is tender, flavorful, and perfect for celebrations or any special occasion. With a balance of chocolate and sweet coconut frosting, this recipe offers an irresistible Southern delight.
Ingredients
Scale
Cake
- 4 oz German chocolate, chopped
- 1/2 cup water
- 1 cup (2 sticks) salted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
Frosting
- 5 large egg yolks
- 1 cup whole milk
- 1/2 cup (1 stick) butter
- 1 1/2 cups granulated sugar
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Prepare the Cake: Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to prevent sticking and ensure even baking.
- Melt German Chocolate: Microwave the German chocolate with water until smooth, stirring occasionally. Set this chocolate mixture aside to cool slightly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and baking soda to evenly distribute the leavening agents.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter with the sugar until light and fluffy. Add the egg yolks one at a time, mixing well after each addition for a smooth batter.
- Combine Chocolate and Vanilla: Add the melted chocolate mixture and vanilla extract into the creamed batter, mixing thoroughly.
- Incorporate Dry and Wet Ingredients: Alternate adding the dry ingredients and buttermilk into the batter, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.
- Make Meringue: In a clean bowl, beat the egg whites until stiff peaks form, creating a light, airy texture.
- Fold in Meringue: Gently fold the beaten egg whites into the cake batter to maintain airiness and softness in the finished cake.
- Bake the Cake: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes before transferring to wire racks.
- Prepare Frosting: In a medium saucepan, cook the egg yolks, milk, butter, and sugar over medium heat while stirring constantly for 10-12 minutes until thickened. Remove from heat, then stir in shredded coconut and chopped pecans.
- Cool Frosting: Let the frosting cool slightly to thicken before spreading it on the cake layers to prevent it from melting or sliding.
- Assemble the Cake: Spread the coconut-pecan frosting generously between the cake layers and on top. Chill the assembled cake in the refrigerator for at least 60 minutes to set the frosting before serving.
Notes
- Use room temperature ingredients for better mixing and texture.
- Ensure egg whites are free of yolk and the bowl is clean to achieve stiff peaks when beating.
- Chilling the cake after frosting helps the layers set and makes slicing easier.
- Store leftover cake in an airtight container in the refrigerator for up to 4 days.
- For a more intense chocolate flavor, use high-quality German chocolate.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American Southern
