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German Chocolate Cake

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This classic German Chocolate Cake is made from scratch with rich, slightly sweet chocolate layers and a signature coconut pecan frosting. It’s a show-stopping dessert perfect for birthdays, holidays, or any special occasion.

  • Total Time: 1 hour 5 minutes
  • Yield: 16 servings

Ingredients

    • Cake:
    • 2 1/4 cups cake flour
    • 1 1/2 cups sugar
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 2/3 cup butter, room temperature
    • 1 cup buttermilk, divided
    • 1 teaspoon vanilla extract
    • 5 ounces German sweet chocolate, melted and cooled
    • 2 eggs

 

  • Coconut Pecan Frosting:
  • 6 egg yolks
  • 1 1/2 cups evaporated milk
  • 1 cup light brown sugar, firmly packed
  • 1 cup granulated sugar
  • 1 cup butter
  • 2 teaspoons vanilla extract
  • 2 2/3 cups coconut flakes
  • 2 cups chopped pecans

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. In a bowl, sift together cake flour, sugar, baking soda, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream the butter. Add the flour mixture, 3/4 cup of the buttermilk, and vanilla. Stir until moistened, then beat with an electric mixer on medium speed for 2 minutes, scraping the bowl as needed.
  4. Add the melted and cooled chocolate, eggs, and remaining 1/4 cup buttermilk. Beat for 1 more minute.
  5. Divide the batter evenly between the prepared pans and bake for 28–30 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool the cakes in the pans on a wire rack for 15 minutes, then remove from pans and let cool completely.
  7. Make the Frosting: Slightly beat the egg yolks in a small bowl and set aside. In a saucepan over medium heat, combine evaporated milk, brown sugar, granulated sugar, butter, and vanilla. Stir constantly and bring to a full boil.
  8. Remove from heat and quickly stir a small amount into the egg yolks to temper. Return the egg mixture to the saucepan, stir, and return to a boil while stirring constantly until thickened.
  9. Remove from heat and stir in coconut and pecans. Let cool to a spreadable consistency, stirring occasionally.
  10. Assemble the Cake: Place one cake layer on a platter. Spread with a portion of the coconut pecan frosting. Add the second layer and frost the top and sides with the remaining frosting. Chill if desired to set frosting before serving.

Notes

  • Ensure chocolate is melted and cooled before adding to the batter.
  • Let the frosting cool fully before assembling the cake to ensure it spreads properly.
  • Use parchment paper in pans for easier release and cleaner layers.
  • Author: AVA
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: German
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 948
  • Sugar: 66g
  • Sodium: 477mg
  • Fat: 64g
  • Saturated Fat: 35g
  • Unsaturated Fat: 25g
  • Trans Fat: 1g
  • Carbohydrates: 92g
  • Fiber: 7g
  • Protein: 13g
  • Cholesterol: 204mg

Find it online: https://avascooking.com/german-chocolate-cake/