German Chocolate Cake
A rich, moist chocolate layer cake with gooey coconut-pecan frosting, perfect for special occasions and potlucks.
Ingredients
For the Cake
- 4 oz Sweet baking chocolate German's brand if available, or quality semi-sweet
- 1 cup Butter Softened to room temperature
- 2 cups All-purpose flour
- 2 cups Sugar
- 4 large Eggs At room temperature
- 1 cup Buttermilk At room temperature
- 1 teaspoon Baking soda
- 1 teaspoon Vanilla extract
For the Frosting
- 1 can Evaporated milk NOT sweetened condensed
- ½ cup Butter For frosting
- 1 ½ cups Sugar
- 3 large Egg yolks Beaten
- 2 cups Shredded coconut
- 1 cup Chopped pecans
Instructions
Preparation of Cake
- Preheat the oven to 350°F (175°C). Grease three 9-inch round cake pans with cooking spray and line with parchment paper.
- Melt the chocolate and butter together in a microwave-safe bowl.
- In a mixing bowl, cream the melted chocolate mixture with sugar until well combined.
- Alternate adding flour and buttermilk to the creamed mixture, mixing well after each addition. Add eggs last.
- Divide the batter evenly among the three prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes mostly clean.
Preparation of Frosting
- In a saucepan over medium heat, combine evaporated milk, butter, sugar, and beaten egg yolks.
- Stir constantly until the mixture thickens—don't let it scramble—then remove from heat.
- Stir in shredded coconut and chopped pecans until evenly combined.
- Allow the frosting to cool slightly until spreadable.
Assembly
- Once the cake layers are cooled, stack them with frosting between each layer and on top. Do not frost the sides.
- Let the cake sit for a moment to allow the frosting to set before serving.
Notes
Let ingredients sit out for a bit before starting to make mixing easier. For best results, allow the cake to age overnight before slicing.