Perfect! Here’s a classic German Chocolate Cake recipe—rich, moist, and topped with that iconic coconut-pecan frosting. I’ll break it down step by step.
Ingredients
For the Cake:
- 4 oz (115 g) sweet German’s chocolate
- 1/2 cup (115 g) unsalted butter
- 1 cup (200 g) sugar
- 2 egg yolks
- 1 tsp vanilla extract
- 1 1/2 cups (180 g) all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (120 ml) buttermilk
- 1/2 cup (120 ml) boiling water
Optional: separate 2 egg whites, beat to soft peaks, and fold in at the end for extra fluffiness.
For the Coconut-Pecan Frosting:
- 1 cup (240 ml) evaporated milk
- 1 cup (200 g) sugar
- 3/4 cup (170 g) unsalted butter
- 3 egg yolks
- 1 1/2 tsp vanilla extract
- 1 1/2 cups (135 g) sweetened shredded coconut
- 1 cup (120 g) chopped pecans
Instructions
1. Prep the Cake
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans (or line with parchment).
- Melt German’s chocolate and 1/2 cup butter together in a saucepan over low heat. Remove from heat and let cool slightly.
2. Mix the Cake Batter
- In a bowl, beat sugar and egg yolks until thick and pale.
- Stir in vanilla extract and melted chocolate-butter mixture.
- In another bowl, combine flour, baking soda, and salt.
- Alternate adding the dry mixture and buttermilk to the chocolate mixture.
- Gradually stir in boiling water (batter will be thin).
- Optional: fold in beaten egg whites for extra lightness.
3. Bake
- Divide batter between prepared pans.
- Bake 25–30 minutes, or until a toothpick comes out clean.
- Cool in pans 10 minutes, then transfer to wire racks to cool completely.
4. Make the Frosting
- In a medium saucepan, combine evaporated milk, sugar, butter, and egg yolks.
- Cook over medium heat, stirring constantly, until thickened (about 12 minutes).
- Remove from heat and stir in vanilla, coconut, and pecans.
- Let cool to room temperature.
5. Assemble the Cake
- Place one cake layer on a serving plate.
- Spread half the frosting on top.
- Place second layer on top and cover with remaining frosting.
- Frost the sides lightly or leave them naked—it’s traditional to frost mainly the top.
6. Serve & Enjoy
- Chill for an hour if you want firmer frosting, or serve immediately.
- Slice carefully; this cake is rich and decadent, so small slices are perfect.
If you want, I can also give a simplified 1-bowl version that’s a bit faster but still tastes amazing—less fuss, same classic flavor.
Do you want me to do that too?
