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The Best Moist Homemade German Chocolate Cake with Authentic Coconut Pecan Frosting

A moist slice of dark chocolate cake with coconut-pecan frosting, central to the german chocolate cake recipe.
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You can make this classic German Chocolate Cake from scratch. This recipe delivers rich, moist chocolate layers and the signature gooey coconut pecan frosting that makes this dessert a show-stopping treat for any celebration.

Ingredients

Scale
  • 4 ounces Baker’s German Sweet Chocolate, chopped
  • 1/2 cup boiling water
  • 2 1/2 cups sifted cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup chopped pecans, toasted
  • 1 cup shredded coconut, sweetened
  • 1 cup granulated sugar (for frosting)
  • 1/2 cup evaporated milk
  • 4 large egg yolks (for frosting)
  • 1/2 cup unsalted butter (for frosting)
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour three 9-inch round cake pans.
  2. Melt the chopped German Sweet Chocolate with the boiling water. Stir until smooth. Set aside to cool slightly.
  3. In a large bowl, whisk together the cake flour, baking soda, and salt. Set aside.
  4. In a separate large bowl, cream together the 1 cup of butter and 2 cups of sugar until light and fluffy. Beat in the 4 egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract and the cooled chocolate mixture.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. In a clean bowl, beat the 4 egg whites until stiff peaks form. Gently fold the egg whites into the cake batter.
  7. Divide the batter evenly among the prepared cake pans. Bake for 25 to 30 minutes, or until a wooden pick inserted into the center comes out clean. Let the layers cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. Prepare the Coconut Pecan Frosting: In a medium saucepan, combine the 1 cup of sugar, evaporated milk, 1/2 cup butter, and 4 egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8 to 10 minutes). Do not boil.
  9. Remove the frosting from the heat. Stir in the toasted pecans, shredded coconut, and 1 teaspoon of vanilla extract. Let the frosting cool completely to room temperature; it will thicken as it cools.
  10. Once the cake layers are cool, place one layer on your serving plate. Spread about one-third of the coconut pecan frosting evenly over the top. Place the second layer on top and frost it. Top with the final layer. Frost the top and sides of the cake with the remaining frosting.
  11. If desired, press extra toasted pecans onto the sides of the cake. Allow the cake to set before slicing and serving this decadent dessert.

Notes

  • For the most authentic flavor, use Baker’s German Sweet Chocolate. If you cannot find it, use high-quality bittersweet chocolate, but note the sweetness level will change slightly.
  • To toast pecans, spread them on a baking sheet and bake at 350 degrees F for 5 to 7 minutes, watching closely to prevent burning.
  • If your coconut pecan frosting seems too thin after cooling, you can gently warm it over low heat for a minute or two, stirring constantly, then let it cool again. It should be thick and spreadable.
  • Store leftover German Chocolate Cake covered at room temperature for up to 2 days, or refrigerated for up to 4 days.

Nutrition

Find it online: https://cookingbyjade.com/german-chocolate-cake-recipe/