HOMEMADE German chocolate cake
There’s something truly special about a homemade German chocolate cake. It’s rich, moist, and perfectly sweet, with a luscious coconut-pecan frosting that takes it over the top. This cake is more than just a dessert; it’s an experience. Whether you’re making it for a special occasion or just because, this recipe is sure to impress even the most discerning palates.
Why You’ll Love This Recipe
This German chocolate cake is a showstopper. Its moist layers and decadent frosting make it a favorite for any celebration. You’ll love how the toasted coconut and pecans elevate the frosting to new heights, adding a delightful crunch and a burst of flavor. It’s a classic that’s sure to become a staple in your baking repertoire.
Kitchen Equipment You’ll Need
- 3 8″ or 9″ round cake pans
- Parchment paper
- Microwave-safe bowl
- Large mixing bowl
- Electric mixer
- Wire whisk
- Wire racks
- Small metal spatula
Ingredients
- CAKE:
- 1 package (4 oz) Baker’s German Sweet Chocolate
- ½ cup water
- 2 cups flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) butter, softened
- 2 cups sugar
- 4 eggs, separated
- 1 teaspoon vanilla
- 1 cup buttermilk
- COCONUT-PECAN FROSTING:
- 4 egg yolks
- 1 can (12 ounces) evaporated milk
- 1-1/2 teaspoons vanilla
- 1-1/2 cups sugar
- ¾ cup (1-1/2 sticks) butter
- 1 package (7 ounces) coconut
- 1-1/2 cups pecans, chopped
Instructions
- GERMAN CHOCOLATE CAKE:
- Preheat your oven to 350 degrees. Line the bottoms of three 8″ or 9″ round cake pans with parchment paper and butter the sides.
- In a microwave-safe bowl, combine the chocolate and water. Microwave on high until almost melted, stirring after 1 minute. Stir until the chocolate is fully melted.
- Mix the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Blend in the melted chocolate and vanilla.
- Gradually add the flour mixture alternately with the buttermilk, beating until well blended after each addition.
- In a separate bowl, beat the egg whites on high speed until stiff peaks form. Gently fold them into the batter. Divide the batter evenly among the prepared pans.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Run a small metal spatula around the edges of the cake layers immediately after baking. Let cool in the pans for 15 minutes, then transfer to wire racks to cool completely. Remove the parchment paper.
- COCONUT-PECAN FROSTING:
- In a large saucepan, beat the egg yolks, milk, and vanilla with a wire whisk until well blended. Stir in the sugar and butter, and cook over medium heat until thickened and golden brown. Remove from heat.
- Mix in the coconut and pecans. Let cool to your desired consistency before spreading.
Tips for Success
For the best results, make sure to toast the coconut and pecans before adding them to the frosting. This enhances their flavor and adds a delightful crunch. Be cautious, as the coconut can burn quickly. Also, consider adding two extra ounces of chocolate to the cake mixture for an even richer chocolate flavor.
Additional Tips or Variations
Feel free to experiment with the frosting by adding a pinch of sea salt for a salted caramel vibe or a dash of cinnamon for warmth. You can also try substituting the pecans with walnuts for a different twist.
Nutritional Highlights (Per Serving)
This cake is rich and indulgent, with approximately 450 calories per serving. It is packed with flavor and perfect for a special treat.
Frequently Asked Questions (FAQ)
Can I make this cake ahead of time? Yes, you can bake the cake layers a day in advance and store them in an airtight container. Frost the cake on the day you plan to serve it.
How do I store leftovers? Keep any leftover cake in the refrigerator, covered, for up to five days.
Can I freeze this cake? Yes, you can freeze the unfrosted cake layers tightly wrapped for up to three months. Thaw them in the refrigerator before frosting.
Conclusion
Homemade German chocolate cake is a timeless classic that never fails to impress. With its rich, moist layers and decadent coconut-pecan frosting, it’s a dessert that everyone will love. I invite you to try this recipe and share your experiences. Enjoy baking, and happy eating!
