German Chocolate Cake -

Introduction

Moist, chocolatey, and layered with a sweet, buttery coconut-pecan frosting, German Chocolate Cake is a timeless dessert that’s as beautiful as it is delicious. Despite its name, this iconic American cake is all about deep chocolate flavor and a uniquely rich filling that makes every bite unforgettable. Perfect for birthdays, holidays, or special celebrations, it’s a true showstopper.

Ingredients (Serves 12–14)

For the cake:

1/2 cup boiling water
4 oz sweet German chocolate, chopped
1 cup buttermilk (room temperature)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, separated
Optional: 1/2 teaspoon espresso powder (to enhance chocolate flavor)

For the coconut-pecan frosting:

1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
1/2 cup unsalted butter
1 teaspoon vanilla extract
1 1/3 cups sweetened shredded coconut
1 cup chopped pecans

Instructions

Make the cake:

Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans and line the bottoms with parchment paper.
Melt the chocolate:
Pour boiling water over the chopped chocolate in a heatproof bowl. Stir until smooth. Let cool slightly.
Whisk dry ingredients:
In a medium bowl, mix flour, baking soda, and salt. Set aside.
Cream butter and sugar:
In a large bowl, beat the butter and sugar together until light and fluffy. Add egg yolks one at a time, beating well after each. Stir in the melted chocolate, vanilla, and buttermilk.
Add dry ingredients:
Gradually mix in the dry ingredients until just combined.
Beat egg whites:
In a separate bowl, beat egg whites to stiff peaks. Gently fold them into the batter.
Bake:
Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Make the frosting:

In a saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly, for about 10–12 minutes or until thickened.
Remove from heat. Stir in vanilla, shredded coconut, and pecans. Let cool to room temperature before frosting the cake.

Assemble the cake:

Place one cake layer on a serving plate. Spread 1/3 of the coconut-pecan frosting over the top.
Repeat with the second and third layers, leaving the sides unfrosted for the classic look (or cover the sides if you prefer).
Garnish with extra pecans or chocolate shavings if desired. Refrigerate briefly to set before slicing.

Tips & Variations

For extra moisture, brush layers with a simple syrup before frosting.
Use a chocolate ganache on the sides for a rich twist.
Make cupcakes instead for individual servings!

Enjoy !!