German Chocolate Cake
A rich, fudgy two-layer chocolate cake topped with a caramel-like coconut-pecan frosting. This easy German chocolate cake recipe comes together with simple techniques and no waiting – slice and serve immediately.
INGREDIENTS
For the Chocolate Cake Layers
- 100 g Dark chocolate (50-70% cocoa)
- 80 ml Water
- 3 large eggs (separated)
- 160 g All-purpose flour
- ⅔ tsp Baking soda
- 1 pinch Fine sea salt
- 160 ml Buttermilk (or DIY: milk + lemon juice/vinegar)
- 150 g Unsalted butter (softened)
- 260 g Granulated sugar
For the Coconut-Pecan Frosting
- 3 egg yolks
- 240 ml Evaporated milk
- 200 g Granulated sugar
- 115 g Unsalted butter
- 130 g Shredded coconut (unsweetened)
- 130 g Chopped pecans (toasted)
- 1 tbsp Vanilla extract
Optional Ganache for the Sides
- 100 g Dark chocolate (70% cocoa)
- 120 ml Heavy cream (35% fat)
INSTRUCTIONS
For the Chocolate Cake Layers
- Preheat oven to 175°C (350°F). Grease two 8-inch or 9-inch round cake pans and line bottoms with parchment paper.
- Separate 3 eggs. Set yolks aside for frosting. Let whites and yolks come to room temperature.
- Sift together flour, baking soda, and salt in a bowl. Set aside.
- Make buttermilk: add 2 tsp lemon juice or vinegar to 160 ml milk. Let sit 5-10 minutes.
- Melt chocolate with 80 ml water in a double boiler. Stir until smooth. Cool slightly.
- Beat softened butter until creamy. Add egg yolks one at a time. Gradually add sugar, beating until smooth.
- Add melted chocolate to butter mixture. Beat until combined.
- Alternately add buttermilk and dry ingredients (half each), mixing just until combined after each addition.
- In a clean bowl, beat egg whites with a pinch of salt until soft peaks form.
- Fold whipped whites into the batter gently in three additions.
- Divide batter between prepared pans. Bake 30 minutes or until toothpick comes out clean. Cool in pans 15 minutes, then invert onto wire racks to cool completely.
For the Coconut-Pecan Frosting
- Toast pecans in a dry pan over medium heat until fragrant (about 5 minutes). Cool and chop.
- In a saucepan, combine egg yolks, evaporated milk, sugar, and butter. Cook over medium heat, stirring constantly, until thick and golden (about 12 minutes).
- Remove from heat. Stir in shredded coconut, chopped toasted pecans, and vanilla. Let cool to room temperature.
Optional Ganache for the Sides
- Chop dark chocolate finely and place in a bowl.
- Heat heavy cream until small bubbles form around edges. Pour over chocolate.
- Let sit 1 minute, then stir until smooth. Cool slightly until thickened but pourable.
Assembly
- Place one cake layer on a plate. Spread half of the frosting over the top.
- Top with second cake layer. Spread remaining frosting over the top.
- (Optional) Spread or pour ganache around the sides of the cake.
NOTES
Cool the cake layers completely before assembling, or the frosting will melt and slide off.
The frosting thickens as it cools – if it gets too thick to spread, gently reheat it over low heat for 30 seconds.
Toasting the pecans is essential – don't skip it! Raw pecans taste bitter.