German Chocolate Cake
A classic American dessert featuring moist chocolate cake layers with a rich coconut-pecan frosting. Originally named after Samuel German, this cake has become a staple for special occasions.
Equipment
- Three 9-inch round cake pans
- Mixing bowls
- Whisk
- Electric mixer
- Saucepan
- Cooling rack
Ingredients
Chocolate Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 eggs
- 2 tsp vanilla extract
- 1 cup boiling water
Coconut-Pecan Frosting
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans toasted
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and sugars.
- In another bowl, beat the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until combined.
- Stir in the boiling water until the batter is smooth. The batter will be thin.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- To make the frosting, heat evaporated milk, sugar, butter, and egg yolks in a saucepan over medium heat, stirring constantly until thickened (about 10-12 minutes).
- Remove from heat and stir in vanilla extract, shredded coconut, and toasted pecans. Let cool completely before using.
- To assemble the cake, place one layer on a serving plate and spread a generous amount of coconut-pecan frosting on top. Repeat with the remaining layers.
- Frost the top of the final layer, smoothing it out. Serve and enjoy!
Notes
For an extra chocolatey version, add a layer of chocolate ganache between the cake layers. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.