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German Chocolate Cake

A delightful treat with rich chocolate layers and a sweet coconut-pecan frosting.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: German
Keyword: Cake, Chocolate
Servings: 12 servings

Equipment

  • Oven
  • Mixing Bowl
  • Cake Pans
  • Saucepan

Ingredients

Ingredients for Cake

  • 1/2 cup boiling water
  • 4 oz German sweet chocolate, chopped
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 units eggs, separated
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk

Ingredients for Frosting

  • 1 cup evaporated milk
  • 1 cup sugar for frosting
  • 3 units egg yolks for frosting
  • 1/2 cup butter for frosting
  • 1 teaspoon vanilla extract for frosting
  • 1 1/3 cups shredded coconut
  • 1 cup chopped pecans

Instructions

  • Preheat your oven to 350°F (175°C).
  • Grease and flour three 9-inch round cake pans.
  • Pour boiling water over the chopped chocolate and stir until melted; set aside.
  • Sift together the flour, baking soda, and salt in a bowl.
  • In a large bowl, cream the softened butter and sugar until it’s light and fluffy.
  • Add in the egg yolks, one at a time, beating well after each addition.
  • Stir in the vanilla and melted chocolate mix.
  • Alternately add the flour mixture and buttermilk, beating until the batter is smooth.
  • In a separate bowl, beat the egg whites until stiff peaks form.
  • Gently fold the egg whites into the cake batter.
  • Divide the batter evenly among the prepared pans.
  • Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
  • For the frosting, combine evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan.
  • Cook over medium heat, stirring constantly, until it thickens (about 12 minutes).
  • Stir in the shredded coconut and chopped pecans. Let it cool until it’s thick enough to spread.
  • Finally, spread the frosting between each cake layer, on top, and around the sides.

Notes

Store in an airtight container at room temperature for up to three days or refrigerate for up to a week.