Teresa's Recipes
German Chocolate Cake
Indulge in the rich layers of this classic German Chocolate Cake, known for its decadent chocolate sponge and the irresistible coconut-pecan frosting that adds a sweet, chewy contrast. Originating from a recipe published in 1852 by an American named Samuel German, this cake has become a beloved dessert, particularly in the United States. Perfect for celebrations, this cake will leave your guests asking for seconds!
Ingredients
- 2 1/2 cups Cake Flour
- 3/4 cup Cocoa Powder
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup, softened Unsalted Butter
- 2 cups Granulated Sugar
- 4 large Eggs
- 1 cup Buttermilk
- 1 cup Boiling Water
- 2 teaspoons Vanilla Extract
- 2 cups Sweetened Shredded Coconut
- 1 cup Chopped Pecans
- 1 cup Evaporated Milk
- 4 large Egg Yolks
Dietary Notes
- Servings: 12
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Calories: 400
- Fat: 22g
- Carbs: 45g
- Protein: 6g
- Sodium: 300mg
- Sugar: 30g
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a medium bowl, whisk together the cake flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture alternately with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Stir in the boiling water until the batter is smooth; it will be thin.
- Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- While the cakes are cooling, prepare the coconut-pecan frosting. In a medium saucepan, combine the sweetened shredded coconut, chopped pecans, evaporated milk, egg yolks, unsalted butter, granulated sugar, and vanilla extract.
- Cook over medium heat, stirring constantly, until the mixture thickens and becomes golden brown, about 10-12 minutes.
- Remove the frosting from the heat and let it cool to room temperature.
- Once the cakes and frosting are completely cool, spread a generous amount of the coconut-pecan frosting between each layer of cake, stacking them on top of each other.
- Spread the remaining frosting over the top and sides of the cake.
- Serve and enjoy your delicious German Chocolate Cake!
Tips
- For added flavor, you can toast the pecans before adding them to the frosting.
- If you prefer a richer frosting, you can add a bit of dark chocolate to the coconut-pecan mixture.
- This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.