Perfect! Here’s a classic German Chocolate Cake recipe—rich, layered, and topped with that iconic coconut-pecan frosting. I’ll break it down clearly so it’s easy to follow.
Ingredients
For the Cake:
- 4 oz (115 g) German sweet chocolate, chopped
- 1/2 cup (115 g) butter
- 1 cup (200 g) granulated sugar
- 4 large eggs, separated
- 1 tsp vanilla extract
- 1 1/3 cups (160 g) all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (120 ml) buttermilk
For the Coconut-Pecan Frosting:
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) evaporated milk
- 1/2 cup (115 g) butter
- 3 large egg yolks, lightly beaten
- 1 1/2 tsp vanilla extract
- 1 cup (90 g) shredded coconut
- 1 cup (100 g) chopped pecans
Instructions
1. Preheat & Prepare Pans
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans (or line with parchment).
2. Melt Chocolate
- In a small saucepan, melt the chocolate with the butter over low heat. Stir until smooth. Remove from heat and let it cool slightly.
3. Make the Cake Batter
- In a large bowl, beat egg yolks and sugar until thick and pale.
- Stir in the melted chocolate and vanilla.
- In a separate bowl, mix flour, baking soda, and salt.
- Alternate adding dry ingredients and buttermilk to the chocolate mixture, beginning and ending with dry ingredients.
4. Beat Egg Whites
- In a clean bowl, beat egg whites until stiff peaks form.
- Gently fold egg whites into the batter.
5. Bake
- Divide batter evenly between the prepared pans.
- Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then turn onto wire racks to cool completely.
6. Make the Frosting
- In a medium saucepan, combine sugar, evaporated milk, 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 slightly.
7. Assemble
- Place one cake layer on a serving plate. Spread half the frosting over the top.
- Place the second layer on top and cover with the remaining frosting.
Tips:
- Use real German sweet chocolate (like Baker’s brand) for authenticity.
- Don’t rush folding in the egg whites; it keeps the cake light.
- This cake is best served same day or next day, as the frosting can firm up beautifully.
If you want, I can also give you a simpler, one-bowl version that’s almost as good but much faster to make.
Do you want me to do that?
