German chocolate cake

Here’s a classic German Chocolate Cake recipe—moist, rich layers of chocolate cake filled and topped with a luscious coconut-pecan frosting. Despite the name, it’s actually an American creation, named after Samuel German, who developed the dark baking chocolate used in the original.

---

🍫🇩🇪 Classic German Chocolate Cake

⭐ Ingredients:

🧁 For the Chocolate Cake:

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs, separated

• 1 cup buttermilk (room temp)

• 1 tsp vanilla extract

• 4 oz German’s sweet chocolate (or semi-sweet chocolate), melted and slightly cooled

• 2 ½ cups cake flour (or all-purpose)

• 1 tsp baking soda

• ½ tsp salt

• 1 cup boiling water

🥥 For the Coconut-Pecan Frosting:

• 1 cup evaporated milk

• 1 cup granulated sugar

• 3 large egg yolks

• ½ cup (1 stick) unsalted butter

• 1 tsp vanilla extract

• 1 ⅓ cups sweetened shredded coconut

• 1 cup chopped pecans

---

🔪 Instructions:

1. Prep Work

• Preheat oven to 350°F (175°C).

• Grease and flour three 9-inch round cake pans. Line bottoms with parchment paper for easy release.

2. Make Cake Batter

• In a large bowl, cream butter and sugar until light and fluffy.

• Add egg yolks, one at a time, beating well.

• Stir in melted chocolate and vanilla.

• In a separate bowl, mix flour, baking soda, and salt.

• Add flour mixture to the batter alternately with buttermilk, starting and ending with flour.

• Stir in boiling water (batter will be thin).

• In another bowl, beat egg whites to stiff peaks. Fold into batter gently.

3. Bake

• Divide batter evenly among the 3 pans.

• Bake for 25–30 minutes, or until a toothpick comes out clean.

• Cool 10 minutes in pans, then transfer to wire racks to cool completely.

---

🥥 Make the Coconut-Pecan Frosting:

1. In a saucepan, combine evaporated milk, sugar, egg yolks, and butter.

2. Cook over medium heat, stirring constantly, until thickened (about 12–15 minutes).

3. Remove from heat. Stir in vanilla, coconut, and pecans.

4. Let cool to room temperature before spreading.

---

🍰 Assemble the Cake:

1. Place the first cake layer on a plate.

2. Spread a generous layer of coconut-pecan frosting.

3. Repeat with the second and third layers.

4. Frost only the top and between layers (sides traditionally remain unfrosted).

---

📝 Optional:

• Want to frost the sides? Use chocolate buttercream or ganache.

• You can also toast the coconut and pecans for extra depth of flavor.

---

Would you like a smaller batch, cupcake version, or a gluten-free adaptation?